These savoury muffins are really easy to make - whizzed up in literally five minutes!  They make the perfect breakfast (slathered in coconut oil or almond butter) or a great lunch box snack if you are looking for alternatives to sandwiches.  Makes 12 muffins.

Ingredients

2 small apples
1 large courgette
1 large carrot
100g gluten-free oats
2 desert spoons sunflower seeds
2 desert spoons crushed linseeds
2 desert spoons coconut oil
1 egg

Method

Grate the apples, courgette and carrot (or use a food processor).  Then add the oats, sunflower seeds and linseeds and thoroughly mix.  Finally add the coconut oil and egg and mix all the ingredients together.

Oil a muffin tray (or you can use cupcake holders) and add some mixture to each muffin mould.  Bake in the oven for 35-40 minutes at 170 degrees.