These muffins are great to bake in bulk and keep some in the freezer for a quick snack. They are gluten and dairy free, and also pack a veggie punch.
250g pumpkin, grated
250g apple, grated
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup coconut water
1 tsp vanilla extract
300g gluten free plain flour
2 tsp baking powder
Preheat oven to 180C
Prepare 2 muffin trays with paper liners, enough for 18 muffins
Mix together the pumpkin, apple, sultanas, olive oil, vanilla, maple syrup, coconut water and eggs in a large bowl.
Add in the gluten free flour and baking powder, and mix well to thoroughly combine
Put approximately 2 dessert spoons of the mixture into each muffin case. Divide the rest of the mix between the muffin cases until they are roughly even in size.
Bake for about 50 minutes. Check they are baked all the way through by inserting a metal skewer and seeing if it comes out clean.
Gluten free baked goods don’t usually have the same shelf life as gluten containing foods, so freezer any muffins that won’t be used in a day or two.