Here is another one of my favourite muffins to make.
These muffins are made using almond and so are gluten free. They contain coconut oil and walnuts for a good dose of healthy fats as well and use the dates and a little honey to sweeten them up. These make a great healthy treat or are nutritious enough to have for breakfast! Enjoy x
Ingredients
1 ½ cups almond meal
½ tsp celtic sea salt
½ tsp baking powder
½ tsp cinnamon ground
3 eggs
2 tbsp coconut oil
¼ cup of honey
1 ½ cups grated carrot
½ cup chopped walnuts
5 dates, chopped
¼ cup shredded coconut
Method
In a large bowl, combine the almond meal, salt, baking powder and cinnamon. In a separate bowl, mix together the oil, eggs and honey. Stir carrots, walnut, dates and coconut into the wet ingredients. Stir wet ingredients into dry ingredients. Scoop approximately ¼ cup sizes of the mixture into a muffin tin or cupcake papers. Bake for 20-22 mins at 180°. Makes 8-10 cupcakes
Mix together a combination of cream cheese, ricotta and honey for a cream cheese icing.
Hayley Stockbridge is a Naturopath with clinics in Manly and Stanmore.
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