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.
- 2 cups wholemeal flour
- 1/2 cup desiccated coconut
- 3 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar
- 1 generous teaspoon ground cinnamon
- 1/2 cup almonds – roasted in almond oven, then roughly chopped or crushed with mortar and pestle
- 2 apples, grated
- 1 fresh or frozen banana, chopped
- 1/4 cup coconut oil, melted (plus 1 tablspoon butter – optional)
- 3/4 cup plain yoghurt
- 2 eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
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.
Spoon the mixture into greased muffin pans. Bake for 15 – 20 minutes, or until a knife comes out clean.