‘80% Health Goddess, 20% Cookie Monster’
This is a lovely recipe for a substantial muffin, good for breakfast, a lunchbox or summer picnic. It has apple and carrots so nutrient dense, as well as almonds, walnuts and oats. I did this at home gluten free with the nuts and for two classes using wholemeal flour and raisins/choc chips. It was big hit with the kids and parents who tasted it. For the end of term class, we put the muffins in pots which we decorated and added a cocoa nib and cookie based for mud, adding in a handmade toothpick flower to finish.
Ingredients:
- 2 cups almond meal
- 1.5 cups old-fashioned oats
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- ½ tsp. sea salt
- ½ cup walnuts, raisins or chocolate chips
- 3 eggs
- 1 cup granny smith apple, grated
- 1 cup grated carrots
- 6 tbsp. unsalted butter
- ½ cup honey
Nut free option:
- 2 cups AP flour/whole wheat flour instead of the almond flour
- Increase butter to 8 tbsps. (1 stick)
- If a little dry add milk, 2 tbsps. At a time.
Method
- Preheat the oven to 350F
- Line a muffin tray with paper muffin cups
- In a medium bowl combine the almond meal, oats, cinnamon, baking soda, salt and walnuts
- In a separate bowl, whisk together the eggs, apple, carrot, melted butter and honey
- Add the dry and wet ingredients together until just combined
- Spoon the batter into the muffin cups, filling each to the brim
- Bake until the muffins are nicely browned on the top and a knife inserted comes out clean, c. 20-25 minutes
- Allow the muffins to cool before serving
