“These muffins are naturally sweetened by the grated carrot, apple and cinnamon,” says functional nutritionist Pauline Cox.
“This fibre fest will keep you feeling full and satisfied without a blood-sugar spike.”
Makes: 12
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
- 3 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon 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.
Hungry Woman by Pauline Cox is published by Ebury Press. Photography by Luke Albert. Available Now.
How would you eat these muffins? Share how the recipe turns out for you in the comments section below.
Also read: Rhubarb and Walnut Muffins
– With PA