Spinach and Carrot Muffins

Well hello again and apologies for a slightly lacking online presence, but I’ve pretty much been super busy eating, Christmas-ing and actually working; building my new personal training business and getting to know my wonderful new clients!!  However, I certainly haven’t forgotten about my loyal FRF followers and I’m now back and in control of my life and ready to share some delicious healthy treats for you all.

I know a lot of people this time of year are working on losing the post-Christmas pounds and getting fit for the new year.  Many of you may have taken the plunge to ditch the booze, or the sugar or of course that nasty old friend/enemy – BREAD!!  So I thought I’d start off by sharing this wonderful alternative to bog-standard, nutrient void bread – welcome the spinach and carrot muffin!

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Spinach and Carrot Muffins

From 'Honestly Healthy for Life' by Natasha Corrett and Vicki Edgson

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Prep Time

20 mins

Cook Time

25 mins

Servings

muffins MetricUS Imperial

Ingredients

• 170 g buckwheat flour
• 30 g cornflour
• 2 tsp baking powder
• 1 tsp xantham gum
• 3 tbsp chia seeds milled (if you can be bothered - personally I can't)
• 1/2 tsp Himalayan pink salt
• 1/2 tsp nutmeg grated (or I took the easy option and used ground)
• 3 eggs
• 240 ml Almond milk
• 200 g fresh spinach leaves roughly chopped
• 200 g carrot grated
• 1 Onion grated
• 1/2 lemon grated zest and juice of
• 1 clove garlic grated (or crushed)
• 40 g raw pumpkin seeds for topping

Prep Time 20 mins Cook Time 25 mins Servings muffins MetricUS Imperial Ingredients 170 g buckwheat flour 30 g cornflour 2 tsp baking powder 1 tsp xantham gum 3 tbsp chia seeds milled (if you can be bothered - personally I can't) 1/2 tsp Himalayan pink salt 1/2 tsp nutmeg grated (or I took the easy option and used ground) 3 eggs 240 ml Almond milk 200 g fresh spinach leaves roughly chopped 200 g carrot grated 1 Onion grated 1/2 lemon grated zest and juice of 1 clove garlic grated (or crushed) 40 g raw pumpkin seeds for topping

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Instructions

1. Preheat the oven to 180oC and line a 12 hole muffin tin with paper cases.
2. Mix the flours, baking powder, xantham gum, chia seeds, salt and nutmeg.
3. In a separate bowl, beat the eggs and almond milk together and add the spinach, carrots, onion, lemon zest and juice and garlic.
4. Combine and mix the wet and dry ingredients and pour into the paper cases.
5. Top each muffin with a few pumpkin seeds and bake for around 25 minutes.
6. Cool for around 20 minutes in the tin, then transfer to a wire rack to cool completely.

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