Apple, roasted almond, honey and cinnamon muffins

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Each weekday, the cafe in the lobby of my office building produces the most delicious, tempting smelling apple, roasted almond, honey and cinnamon muffins. They are fantastic – but I am pretty sure they are loaded with white flour and sugar.  I recreated them last weekend with a slightly healthier twist – though I still saw fit to slather them with good quality New Zealand butter and devour whilst warm.  I froze the leftovers to stop myself eating them in one sitting.

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Ingredients

Dry

  1. 2 cups wholemeal flour
  2. 1/2 cup desiccated coconut
  3. 3 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 cup coconut sugar
  6. 1 generous teaspoon ground cinnamon
  7.  1/2 cup almonds – roasted in almond oven, then roughly chopped or crushed with mortar and pestle
  8. 2 apples, grated
  9. 1 fresh or frozen banana, chopped

Wet

  1. 1/4 cup coconut oil, melted (plus 1 tablspoon butter – optional)
  2. 3/4 cup plain yoghurt
  3. 2 eggs
  4. 1 tablespoon honey
  5. 1 teaspoon vanilla extract

muffingred

Method

Preheat oven to 180 degrees celsius.  Roast almonds in an oven tray for about 10 – 15 minutes, chop or crush.

Combine dry ingredients and fruits in a large bowl.  Combine wet ingredients in a separate bowl – whisk together with a fork.  Gently fold the wet ingredients through the dry ingredients.

muffinpanSpoon the mixture into greased muffin pans.  Bake for 15 – 20 minutes, or until a knife comes out clean.

 

My cat is making it harder for me to take photos of food outside - here's proof!
My cat is making it harder for me to take photos of food outside – here’s proof!
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