Pauline Cox’s carrot and apple muffins
These fruity bakes are about as healthy as sweet treats get.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
90g coconut oil, melted, plus extra for greasing
5 eggs
375g ground almonds
150g sultanas
90g walnuts or pecans, roughly chopped, plus a few extra to serve
3tsp baking powder
3tsp ground cinnamon
1tsp salt
375g carrots, grated
375g apples, grated (green apples for a lower carb content)
Zest and juice of 1 unwaxed lemon
Coconut or natural yoghurt, to serve
Method
Preheat the oven to 170°C fan and grease a 12-hole muffin tin.
In a mixing bowl, beat the eggs and combine with the melted coconut oil.
Add the ground almonds, sultanas, walnuts or pecans, baking powder, cinnamon and salt to the liquid egg mix, along with the grated carrots and apples and mix together to form a thick batter. Add in a quarter of the lemon juice (use the rest in drinking water) and half of the lemon zest.
Spoon the thick mixture into your greased muffin tray. Bake for 22-25 minutes. Remove from the oven and leave to cool.
Serve with a dollop of coconut or natural yoghurt, a pecan or a walnut and sprinkle with the remaining lemon zest.
