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Autumn inspired delicious muffins

Updated: Apr 3

My kids started school again yesterday and I wanted to make a couple of different types of muffins for their class picnic. Inspired by Kelly LeVeque Kitchen Sink muffins (not sure why they are called with this name), I wanted to bake muffins that are nutritious, healthy, contain the spices like cinnamon, cardamom, nutmeg, vanilla and that I can use the marzipan apples and zucchinis from my mother's garden. Since I made quite a few of them, I was able to take muffins to picnic, a few for my brother on his birthday, gave one muffin to a friend for breakfast and took a couple to my mother. They turned out very good and definitely something that I will bake again in coming 2 weeks.

Healthy gluten-free muffin recipe

Autumn inspired delicious muffins

For 6 persons


  • 1 cup of grated carrots

  • 1 cup of grated zucchini (I did not grate the inside part, which has seeds and is more watery)

  • 1 cup of grated apples (I used marzipan apple, but any apple would work)

  • 1 grated banana (use a ripe one)

  • 2 eggs

  • 2 heap tablespoons of coconut oil

  • 1tsp of vanilla extract

  • 1 cup of almond flour

  • 1/2 cup of coconut flour

  • 1tsp of baking soda

  • 1tsp of cinnamon

  • 1/2 tsp of cardamon

  • 1/4 tsp of nutmeg

  • 1/4 tsp of sea salt

  • 1/2 cup of raisins

  • 1/2 cup of raw walnuts


Pre-heat the oven to 180 degrees (350F). Grease the muffin pan holes with coconut oil or butter and put muffin liners into the muffin pan holes.

Grate the apples, carrot and zucchini into a clean kitchen towel. Turn the kitchen towel into a roll and squeeze out the excess liquid from the fruits and vegetables. I used the liquid as a base for my morning green smoothie, where I added a celery stalk, a small cucumber and knob of ginger.

In a big bowl, mix together egg, shredded apple, carrot, zucchini, banana, vanilla extract and coconut oil.

In another bowl mix together almond flour, coconut flour, baking soda, cinnamon, cardamom, nutmeg, sea salt.

Mix the dry ingredients into the wet ingredients. Add in raisins and break in walnuts. Mix well.

Take a tablespoon and put the batter into the muffin liners. Bake in the oven for 20 minutes.

Cool down and enjoy!


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