Makes 12 mini Muffins • 140 calorieS each

These mini carrot and orange muffins are just bursting with wonderful flavours. While they’re baking, their sweet spiced scent fills the kitchen. Enjoy them as a pudding, with a fruit such as blueberries, or on their own
as a snack. Carrots and other orange fruits and vegetables provide essential nutrients that support good eye health.


75g gluten- and wheat-free flour

1/4 tsp baking powder

55g ground almonds

1 tbsp arrowroot powder

a pinch of salt

1 tsp ground cinnamon

1 tsp ground allspice

4 egg whites

110g runny honey

11/2 tbsp rapeseed oil

2 carrots, grated

Grated zest of 1 orange


Preheatyourovento200°C/fan180°C/gas6.line a 12-hole mini muffin tin with mini paper cases.

Sift the flour and baking powder into a large mixing bowl. Add the almonds, arrowroot, salt and spices and stir with a wooden spoon.

Put the egg whites, honey and oil in a blender or food processor and blitz until smooth
and thickened.

Gradually stir the egg white mixture into the dry ingredients in the bowl, then add the carrots and orange zest and mix thoroughly with a wooden spoon. Pour the mixture into a jug to make it easier to distribute among the muffin cases. Fill each case just over halfway.

Bake in the heated oven for 35 minutes. Transfer the muffins to a wire rack and leave to cool completely. They can be kept for 3 days in an airtight container.

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