Spinach and Carrot Muffins
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vicki Edgson
Servings Prep Time
8-12muffins 20mins
Cook Time
25mins
Servings Prep Time
8-12muffins 20mins
Cook Time
25mins
Ingredients
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.