Apple and Carrot Muffins

 

Apple and Carrot Muffins

      250g almond meal
60g tapioca flour
1 tablespoon baking powder
¼ teaspoon salt
1/3 cup honey
60mls coconut oil, at room temperature
½ teaspoon of vanilla powder (optional)
½ teaspoon nutmeg
3 eggs
1/2 cup milk, can also use any milk alternative nut, soy
1 red or green apple, cored and grated
2 small carrots, grated
 Honey, to serve (optional)
 Shredded coconut to serve (optional)

 

1.   Preheat the oven to 180C. Prepare muffin tin with paper cases.

2.   Combined almond meal, tapioca flour, baking powder and salt in a bowl, using a fork mash any clumps to make a fine mixture.

3.   Using an electric mixture on medium speed, beat the honey and oil together until well creamed (about 4-5 minutes). Add the Vanilla, nutmeg and eggs and beat for a further 2-3 minutes.  Add the flour mixture and beat to combine, slowly pour in the milk then mix well. Gently fold the apple and carrot into the mixture.

4.   Divided the batter among the paper cases and bake for 25-30 minutes until the tops are starting to brown and a toothpick or a metal skewer inserted in the centre of a muffin comes out clean.

5.   Allow to cool for 3-5 minutes, and then transfer to a wire rack to cool completely before serving. To serve, brush with some honey (if desired) and scatter over shredded coconut. Muffins can be stored in an airtight container in the fridge for up to 4 days.

Makes 6 to 8 Muffins