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Spiced Gingerbread Muffins


180g millet flour
135g arrowroot flour
135g sweet/sticky rice flour
150g ground almonds
1 teaspoon baking porder
1 teaspoon baking soda
2 heaped teaspoons cinnamon
Approx ¾  teaspoon freshly grated nutmeg
½ teaspoon allspice
⅛ teaspoon ground cloves
1 tablespoon ground ginger
½ teaspoon fine salt
500g grated carrot
4 large eggs
400g coconut sugar
1 cup olive oil
1 tablespoon vanilla
15g fresh grated ginger
1 tablespoon molasses*
Optional: seeds, nuts or fruit for sprinkling on top



  1. Preheat oven to fanbake 180C. Line 3 x jumbo muffin trays with liners.
  2. If coconut sugar is lumpy blitz in food processor first, then set aside.
  3. In a large bowl mix dry ingredients well, set aside. Using hands, mix the grated carrot into dry mixture to coat the carrot and prevent it from clumping in batter.
  4. In a separate bowl, whisk together coconut sugar, eggs, oil, vanilla, molasses and fresh ginger. Add to dry ingredients and fold together with a large spatula or wooden spoon until well incorporated.
  5. Use a large ice cream scoop to fill muffin cups ¾ full. If desired, sprinkle with nuts, seeds, or fruit before baking (pear is nice). Set timer to 8 mins on fanbake; then switch oven to regular bake another 18 mins. If muffins need more baking then rotate tins before continuing. Bake til puffed and springy in middle, plus toothpick comes out clean/with dry crumbs.

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