Go Back
4 from 3 votes
Low Sugar Carrot & Apple Spelt Muffins | Raising Sugar Free Kids - delicious, soft, light and fluffy, these carrot & apple muffins are low in sugar, gluten and dairy (with options for sugar/gluten/dairy free). They are wholegrain, contain vegetables, and are perfect for breakfasts, snacks or lunchboxes. #sugarfree #glutenfree #dairyfree
Print
Low Sugar Carrot & Apple Spelt Muffins
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Light, fluffy, soft and sweet, these muffins are really simple to make, easy to batch-bake and freeze, and taste wonderful. They are low in gluten and sugar, and dairy free, and even contain some veg.

Course: Autumn, Breakfast, Dairy Free, Dessert, Fall, Gluten Free, Snack, Snacks, Spring, Sugar Free, Treat, Vegetarian, Winter
Servings: 12 - 16 muffins
Ingredients
Dry ingredients:
  • 300 g (2 cups) wholegrain (or white) spelt flour (see notes for gluten free option)*
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh grated nutmeg (or ground nutmeg)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon sea salt
  • 1 1/2 cups grated carrot (about 3 small-medium carrots - approx 175-200g worth)
  • 1/2 cup grated apple (about 1 apple - approx 100g)
  • 50 g (1/2 cup) roughly chopped walnuts or pecans, optional
Wet ingredients:
  • 125 ml (1/2 cup) olive oil (NOT extra virgin) or melted coconut oil
  • 2 tablespoons rice syrup or raw organic honey**
  • 2 drops liquid stevia, optional
  • 125 g (1/2 cup) yogurt (dairy or coconut)
  • 2 eggs
  • 1 teaspoon sugar free vanilla extract, optional
Instructions
  1. Preheat oven to 180C/350F/gas 4. Grease or line a 12-hole muffin tin with cases.

  2. Mix together the dry ingredients (except the nuts) in a large mixing bowl. Add the wet ingredients into the dry and stir gently until just combined (better to have a couple of flecks of flour and not over-mix than no flecks and have it come out dry). Stir through the chopped nuts, if using.

  3. Spoon the batter into the muffin tin or cases, filling each about 2/3 of the way. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Allow to cool before serving warm or cold. They are particularly yummy served with a dollop of dairy or coconut yogurt, but are super soft so plain is fine, too!

Recipe Notes

* for gluten free, try subbing 2-3 cups (200-300g) of a good gluten free flour blend like this one 

**rice syrup makes these fructose free, while honey doesn't - both count as free sugars but each muffin only works out as less than 1/2 teaspoon free sugar. For a completely sugar free muffin, feel free to leave the syrup out, or just use the stevia. A tablespoon of xylitol could work here, too.