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Carrot Muffins (WF, GF, DF)

These tasty carrot muffins are high in fibre and make for great morning and afternoon teas.


  • 1 1/2 cups wholemeal spelt flour (or wholemeal gluten-free flour)
  • 1 1/2 teaspoons baking powder (gluten free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon Celtic sea salt
  • 2 eggs
  • 1/2 cup maple syrup
  • 2-3 carrots
  • 1/8 cup lemon juice mixed with 1/8 cup water
  • 5 tablespoons rice bran oil


  1. Preheat oven to 200°C.
  2. Grease a 12 hole muffin tin
  3. Stir the dry ingredients together in a bowl. 
  4. In a separate bowl, mix eggs and maple syrup.
  5. Grate carrots into the wet bowl and let sit for 10 minutes. 
  6. Add lemon water and oil to the wet bowl.  Mix together. 
  7. Add the wet bowl to the dry bowl, folding together.
  8. Drop mixture into the muffin trays until they are full.
  9. Bake until cooked and golden, approximately 15 minutes.


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