I love creating new recipes especially baked treats. My children love these muffins and they are perfect as a healthy breakfast or snack. Ideal for packed lunches too. Don’t be afraid of using courgettes in cakes – they provides a lovely subtle sweetness and keep the muffins wonderfully moist. The addition of apples gives these muffins sweetness and lots of fibre. I add a lot of cinnamon – I love the warmth of this spice and its known to help balance blood sugar and improve insulin function. By using almonds these pack a lot of healthy fats and protein too and of course keep these grain free and paleo friendly. Instead of fresh apple you could use a handful of chopped dried apple too. Delicious
Overview
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INSTRUCTIONS
Preheat the oven to 180C, gas mark 4. Grease and line a muffin tin Place the almonds in a high speed blender and process until really fine. Place the almonds in a food processor with the cinnamon, baking powder, bicarbonate of soda and salt. Combine thoroughly. Blend in the eggs, coconut syrup, lemon juice and zest until smooth. Pulse in the courgette to combine. Stir in the apples. Spoon the batter in the muffin tins. Place in the oven and bake for 20-25 minutes until golden brown and cooked through. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.
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INGREDIENTS
200g almonds
1tsp ground cinnamon
1tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of sea salt
3 eggs beaten
50g coconut syrup
30g coconut oil
1tbsp lemon juice
zest of 1 lemon
100g courgette finely grated
1 apple, cored and diced