Carrot, apple & ginger muffins

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Ma’s kid friendly snacks

Carrot, apple & ginger muffins
(Recipe adapted from My darling lemon thyme)

Gluten, dairy and refined sugar free and full of fruit & veges. These are gingery, nutty with a yummy bite..soft and delicious!

3/4 cup (105gm) fine brown rice flour
1/2 cup (55gm) ground almonds
1/2 cup (80gm) potato flour
2 tsp gluten free baking powder
1/4 tsp baking soda
1/2 tsp fine seasalt
1 tsp cinnamon
1 tsp ground ginger
1/2 cup (125ml) olive oil
1/4 cup (60ml) runny honey
1 tsp vanilla extract
2 large free range eggs
2 tsp finely grated ginger
1 large carrot
1 apple, skin on, grated
1/2 cup (80gm) pitted dried dates, finely chopped
Sliced almonds

Preheat oven to 180C (350F). Grease a 10 hole 1/3 cup (80ml) muffin tin or line with muffin cases. Sift dry ingredients into a bowl then use a whisk to mix together thoroughly. In another bowl combine oil, honey, vanilla, eggs and grated ginger and pour into dry ingredients. Add carrot, apple and dates. Stir till combined.

Spoon evenly into tin. Top with sliced almonds. Bake 20-25 minutes or until skewer inserted comes out clean. Best eaten day of baking or store in an airtight container 1-2 days or freeze.

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