Apple, carrot and walnut muffins with cinnamon, ginger and yoghurt
How good are are muffins? I mean, seriously, they are such a handy snack. Anything that’s healthy, wholesome, and just real food that you can eat with one hand while doing a million other tasks gets my tick of approval.
My savoury mince muffins have been so popular lately and would have been perfect to make on a wet winter’s day like today. However, I used up all my mince last night in my sweet potato crusted shepherds pie and went shopping yesterday so had no desire to head out in the pouring rain and add unnecessary grocery items to my week’s shop. Instead, I took a look around at what I had at hand. A bowl of apples and oranges sat on the kitchen bench, so I changed tack and took the sweeter route.
These healthy and delicious cinnamon and ginger spiced apple and carrot muffins are beautifully moist, thanks to the fibre-packed whole orange and the good-bacteria forming Greek yoghurt. They are also practically sugar-free, with just the fruit and a teensy bit of local honey that brings a subtle, natural sweetness to the muffins. With a few other ingredients added for moisture, sweetness and natural mood-boosting goodness – like carrots (high in immune boosting Vitamin A), walnuts (a delicious source of omega 3 and serotonin-making amino acids), cinnamon and ginger, you can be sure that these magical muffins really are healthy, wholesome and seriously delicious.
Note: I used 180 Nutrition Natural Protein Superfood in Coconut for some added protein, but you could substitute with an extra half cup of coconut flour.
Recipe: Apple, carrot and walnut muffins with cinnamon, ginger and yoghurt
- 2 cups oats
- 1/2 cup coconut flour
- 1/2 cup coconut protein
- 3 red apples, grated
- 2 carrots, grated
- 1 orange, peeled
- 1/2 cup sultanas
- 1.5 cups walnuts, crushed
- 3 eggs
- 1 cup Greek yoghurt
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Pre-heat oven to 180 degrees Celsius and grease or line 2 x 12-hole cupcake pan or a 12-hole muffin pan.
- Add oats, coconut flour and protein to a food processor (or Thermomix) and blend until the oats resemble flour. Transfer to a large mixing bowl.
- Add apple, carrot, and orange to the food processor (or Thermomix) and blend until the orange breaks down to a juice-like consistency (the benefit of doing this as opposed to juicing the orange is that you don’t waste the fruit’s natural fibre – it’s great for digestion). Transfer to mixing bowl with oat mixture.
- Add remaining ingredients to the mixing bowl and stir to combine.
- Spoon muffin mixture into the prepared cupcake/muffin pans and bake for about 30 minutes.
- Remove from the oven and allow to sit for 5 minutes before transferring to a wire rack to cool completely.
Makes 24 cupcakes or 12 muffins.