Spinach and Carrot Muffins
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vicki Edgson
Servings
Prep Time
8-12
muffins
20
mins
Cook Time
25
mins
Servings
Prep Time
8-12
muffins
20
mins
Cook Time
25
mins
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
Instructions
Preheat the oven to 180oC and line a 12 hole muffin tin with paper cases.
Mix the flours, baking powder, xantham gum, chia seeds, salt and nutmeg.
In a separate bowl, beat the eggs and almond milk together and add the spinach, carrots, onion, lemon zest and juice and garlic.
Combine and mix the wet and dry ingredients and pour into the paper cases.
Top each muffin with a few pumpkin seeds and bake for around 25 minutes.
Cool for around 20 minutes in the tin, then transfer to a wire rack to cool completely.