amy chaplin

celebrating the art of eating well

Carrot, Apple + Ginger Muffins (gluten-free)

POSTED ON February 26, 2016

MDLT GF muffins 2


When I first read the introduction to Emma Galloway’s book My Darling Lemon Thyme: Recipes from my Real Food Kitchen it was as if I was reading about my own childhood—vegetarian parents, a handmade house in the country, fruit and vegetables coming from their garden, water from the sky and the raw milk they use to make yogurt was collected from a farm down a winding gravel road. I had to read these sentences twice to be sure I was reading them correctly!

Emma is from New Zealand but she wrote her book while living in Western Australia. You can sense the warmth and ease of cooking in the balmy Australian weather by the way she words her recipes. Her friendly, down to earth voice comes across so clearly, it makes me yearn to cook and eat on a lazy summer day—preferably with a mango tree in the back yard. All Emma’s recipes are gluten free and vegetarian, many are vegan and simple enough for every day cooking and some more involved, like her much talked about gluten-free sourdough. She also has lots of great ideas for sweet treats and desserts—simple cupcakes, muffins, tea bread type loaves and of course a pavlova! It’s clear that the recipes Emma included are ones she’s made over and over for her own family or meals she grew up eating—which is often rare with healthy gluten free cookbooks. I’ve been lucky enough to have Emma’s book since it was released in Australia and I finally stopped reading it like a novel and baked these muffins.

Hope you enjoy them!

Amy x

Ps. Emma also has a new book coming out very soon!


MDLT GF muffins 1

MDLT GF muffins 3


Carrot, Apple + Ginger Muffins (gluten free)

From My Darling Lemon Thyme: Recipes from my Real Food Kitchen (Roost Books 2015)

A few notes: I couldn’t find fine brown rice flour, so used regular brown rice flour and did notice a bit of grittiness, although I didn’t mind. I was thinking some oat flour might be a good replacement for half of it next time. Since I only had a very flavorful extra virgin olive oil and used coconut syrup instead of honey mine came out with a slight savory flavor, if you use honey I’m sure it wouldn’t matter so much. Next time I might try with coconut oil.

Makes 10


¾ cup (105g) fine brown rice flour (I used regular brown rice flour)

½ cup (50g) ground almonds

½ cup (80g) potato flour (potato starch)

2 teaspoons gluten free baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ cup (125ml) olive oil

¼ cup (60ml) runny honey ( I used coconut nectar)

1 teaspoon vanilla extract

2 large free-range eggs

2 teaspoons finely grated fresh ginger, optional

1 large carrot, grated

1 apple, skin on and grated

½ cup (80g) pitted dried dates, finely chopped

Sliced almond to garnish (I used chopped walnuts)


Preheat oven to 350 degrees Fahrenheit. Line a regular muffin pan with 10 paper liners. Sift dry ingredients into a bowl then use a whisk to mix together thoroughly. In another bowl combine oil, honey, vanilla, eggs and grated ginger and pour into dry ingredients. Add carrots, apple and dates. Stir until just combined.

Spoon evenly into muffin pan, sprinkle tops with sliced almonds (or walnuts), and bake for 20-25 minutes or until a skewer inserted into the center of a muffin comes out clean. Set aside for 5 minutes before transferring muffins to a wire rack to cool.

Best eaten on the day of baking but they will store 1-2 days in an airtight container.



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  • Kathy Jones says:

    As a type 2 diabetic I am always concerned about the carb, fiber and fat content. Will you give the nutritional data for these awesome sounding muffins? If I can only eat one bite, I’d just as soon not make them.
    Thank you!

    • Amy Chaplin says:

      Hi Kathy,

      Thanks for following along here. I don’t have the nutritional data for these but you could paste the recipe into one of those websites that tell you all the numbers! Hope you make them!

      Amy x

  • Linda says:

    Hi Amy
    Thank you so much to post about Emma Galloway and to supply a delicious recipe. I take care of my 92 year old mother who at one time was quite the baker. I now have the great pleasure of trying out different recipes for her and my family you truly are an inspiration to me. Years ago I studied at the Kushi Institute of Macrobiotics in Brookline Mass. When I purchased your book At home in the whole food kitchen It was like meeting up again with an old friend. Thank you for your hard work and dedications I am grateful!

    • Amy Chaplin says:

      Hi Linda!
      Thank you for taking the time to write. It’s so nice that you feel like you met up with an old friend when finding my book. Make me so happy to read this! Brookline was a long time ago! I had Dutch friends who spent time there.
      Thank you for following along here and I hope to hear about what you’re making for your family

      Best wishes!
      Amy X

  • Hi Amy,
    thanks for another great post! It came as a coincidence as you posted it just after I had created a recipe for sweet potato, prune and hazelnut muffins based on a mixture of your’s and Emma’s basic muffin recipes ! Here is the link in case you want to try them out too:
    I hope you enjoy them! Thanks for all the wonderful work you do, your book remains my absolute favourite, you did an amazing job 🙂
    Warm regards,
    Michelle (a fellow Australian…but now in Switzerland!)

  • Claudine says:

    Amy, you’ve done it again – these are fantastic! I made them this morning for the family and they gobbled them up! Many years ago, I had a Glorious Morning Muffin recipe that I loved but haven’t made in quite some time because of the white flour and white sugar. Now, I have an even better version of it – thanks to you.
    In terms of ingredients, I took your suggestions and used half brown rice flour and half oat flour, coconut oil instead of the olive, and kept the runny honey. The grocery store didn’t have potato starch/flour (and I didn’t want to wait for an Amazon shipment), so I used Tapioca starch. Not sure if that’s a proper substitute but they turned out great, anyway. For the almonds, I measured by weight, which was only about 1/4 cup. Strangely, I DIDN’T measure by weight when adding the dates, and I wondered if they might be too sweet but they were just right and complemented the freshly grated ginger perfectly.

    Thanks for another winner for us to add to the family recipe rotation!



  • Julia says:

    Hi Amy!
    Just today i was flipping through my favourite cook books (including yours) searching for a cake recipe for my birthday coming soon, and when I saw the photographs of Emma as a child I was instantly thinking of the ones of you in your book 🙂
    Also every time I read in your book (which is very often, that´s why its falling apart already) I am amazed about how many tips you give that are so useful for everyday cooking and meal planning, and I am still finding little gems that I didn´t discover before.
    I also like Emmas first book very much, due to her effortless and down to earth recipes and I´m very excited for her new book, which I just preordered thanks to your hint in this post. Somehow I missed out that it´s coming out so soon!
    By the way I decided on the Earl Grey fruit cake from your book (merely for me and my mum) and will make a rich and creamy cake for the cake lovers in my family!
    Best wishes to you from Vienna!

    • Amy Chaplin says:

      Hi Julia,

      Thanks for such a lovely message! Funny that you got Emma and I mixed up with her cute photos! Your book should not be falling apart no matter how much you use it! Please send me an email with your address and I’ll forward it to my publisher.

      Thanks for following along!
      Amy X

  • Samiha says:


    I wanted to ask if i can use normal baking flour instead of both the potatoe flour and the brown rice flour, for both are not available where i live

    Thank you so much,

    • Amy Chaplin says:

      Hi Samiha,

      Great question. I am not sure how it would turn out but I imagine it should be find to swap equal parts for whole spelt or while wheat flour. Please let me know how it goes!

      Amy x

      • Samiha says:

        Hi Amy,

        I swapped the rice flour with all purpose flour and the potato flour with corn starch and it turned out lovely, my husband and I finished the whole batch in 2 days. Thank you so much for the beautiful recipe:)

        Samiha xx

  • These look fantastic!!! I just found out about your blog via a friend…so gald i did..yay!



  • Sophie says:

    Hi Amy,

    Any way to make these vegan?



    • Amy Chaplin says:

      Hi Sophie,
      I haven;t tried but you could try replacing the eggs with a flax or chia mix. Sometimes with gluten free muffins they don;t hold together without eggs but here I think the potato flour might be able to. I’d love to here how they turn out.

      Amy x

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