Muffins are a fantastic way of setting up the day, to ‘grab and go’ on a hectic weekday morning, or to languish over with coffee and your loved ones of a weekend.
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And don’t be limited to breakfast - they make a healthy snack midday too. Plan ahead and freeze!
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These gluten and dairy free Macadamia Muffins burst with all manner of wholesome ingredients (carrots, apple, coconut and raisins) will fuel you for hours.
Ingredients:
- 3 tablespoons ground flaxseed
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup pureed apple
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups (195 grams) almond flour
- 1-1/2 teaspoon baking powder
- Pinch fine sea salt
- 1 cup shredded apple (about 1 large apple)
- 1/2 cup grated carrots
- ½ cup gluten free oats
- 1/3 cup sultanas
- 1/3 cup chopped Nutcellars’ macadamia nuts
- 1/4 cup desiccated coconut
Instructions:
- Preheat oven to 350ºF and line a muffin tin with 12 paper liners.
- whisk together ground flaxseed, eggs, coconut oil, apple puree, coconut sugar and vanilla extract.
- Add in the almond flour, baking powder and salt and mix until thoroughly combined.
- Fold in the apple, carrots, oats, sultanas, macadamia nuts and desiccated coconut.
- Fill the muffin liners with a couple of dessert spoons of mixture and bake for 22-25 minutes, until the muffin gently springs back when touched in the middle.
