With Autumn just around the corner it feels like the right time to spice up our baking with these Autumn Spice Muffins. With the wonderful warming scent of cinnamon and packed full of carrots, courgettes and apples they are a nutritious choice for your lunchbox. Baking a batch of these at the start of the week means that we always have something to pop in our lunchbox or grab when we’re off to classes with the kids in the evenings and weekends. With a host of lovely slow release energy from seeds and oats they’ll keep you going when you need them to.
Autumn Spiced Muffins
Gluten, dairy, nut and flour free.
Pre heat oven to 170C
½ cup currants
2 tsp cinnamon
2 eggs (or replace with flaxseed eggs)
100gm coconut oil (soft or melted)
180g ground sunflower seeds (equivalent to 1 cup of whole sunflower seeds)
1 cup oats
1 tsp baking powder
1/3 cup coconut sugar
3 Tbsp ground linseed
Preheat the oven to 170C
Grate the carrot, courgette and apple. Place in a large bowl mix together with all the other wet ingredients and cinnamon. Mix well.
Add in the dry ingredients and fold together until mixed and there are no pockets of dry ingredients left.
Scoop equal amounts in paper or silicone cases.
Bake for 30 minutes or until skewer comes out clean.
Makes 12 muffins.
ENJOY your Autumn Spice Muffins! Why not whip up some of our ABC Nut Butter to slather on when you are super hungry.by