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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Rating: 0
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Prep Time 20 mins
Cook Time 25 mins
Servings
muffins
Ingredients
Prep Time 20 mins
Cook Time 25 mins
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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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