Carrot, Cranberry & Ginger Muffins

These nutritious muffins are super easy, quick to make and use inexpensive ingredients – perfect with a cup of coffee for a breakfast on the go, or with a cup of afternoon tea. I love the combination of flavours and the texture is also divine – the ground almonds and cranberries keep them so moist that they are even more delicious the day after baking.


1 ¾ cups ground almonds

 ¼ coconut or buckwheat flour ( you could also use brown rice or regular wheat-flour if you don’t need them to be gf)

 pinch of salt

 1 tsp baking powder

 ½ tsp cinnamon

 ½ cup desiccated coconut (unsweetened)

 3 eggs

 ½ cup melted coconut oil

 ½ cup maple syrup or honey

 2 tsp freshly grated ginger

 1 cup grated carrot (about one large carrot’s worth)

 ¾ cup of dried cranberries

 ¼ pumpkin seeds


1.     Pre-heat your oven to 180 Celsius and line a 12-hole muffin tin with 9 cases.

2.     Mix the dry ingredients together in a bowl – the ground almonds, flour, salt, cinnamon and coconut.

3.     In another larger bowl, whisk together the wet ingredients – the eggs, coconut oil, salt and honey or maple syrup. Then stir in the fresh ginger, carrot, cranberries and pumpkin seeds.

4.     Stir the dry ingredients into the wet and whisk well until fully combined.

5.     With a large spoon, fill the muffin tins about ¾ full – they won’t rise too much so if you would rather have more muffins that are not as tall, divide the mixture evenly between the 12 holes.

6.     Place in the oven on a medium shelf for 20 minutes. Once cooked, remove from the oven and leave to cool for about 5 minutes before tasting!