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A winner for rushed breakfasts, lunch boxes and after school snacks, these muffins are packed full of nutritious goodies. Cinnamon and apple are totally delicious together and a prefect combo for autumn days.

The cinnamon helps to balance blood sugar ups and downs. With a clever extra protein hit from chickpeas these should fill up even the most sporty and active child.  The apricots and chickpeas add a nice dose of iron and the pumpkin seeds will boost up zinc which are both critical for immunity.

Here are the details...
Print Recipe
Servings Prep Time
muffins 10 minutes
Cook Time
25 minutes
Servings Prep Time
muffins 10 minutes
Cook Time
25 minutes
Here are the details...
Print Recipe
Servings Prep Time
muffins 10 minutes
Cook Time
25 minutes
Servings Prep Time
muffins 10 minutes
Cook Time
25 minutes
Ingredients
Units
Instructions
  1. Set your oven to 180 degrees (160 degrees fan).
  2. Whisk the eggs with the coconut sugar for a minute with an electric whisk until they are nice and creamy and bubbly.
  3. Add the olive oil, grated apple, courgette and carrot stir through the mixture with a spatula.
  4. Then add the flour, chickpea flour, baking powder, bicarbonate of soda, salt and cinnamon and stir again until you have a smooth, fluffy mixture.
  5. Finally, fold in the dried apricots and pumpkin seeds.
  6. Line one 12-hole and one 3-hole muffin tin with paper muffin cases and drop a small ice-cream scoopful of muffin mixture into each case.
  7. Bake the muffins in the oven for 25 minutes or until they have risen, and the tops are golden brown.
Recipe Notes

Cooks tips:

  • If you don’t have chickpea flour, simply grind up some raw dried chickpeas in your food processor – this takes less than a minute to make a fluffy light flour.
  • Egg-free: replace the egg with 21g (3 tbsp) ground flaxseeds mixed with 120ml (7½ tbsp) water.
  • Gluten-free: use rice flour or gluten-free plain flour.
  • Freezer-friendly
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