Recipes
Apple And Coconut Muffins
Season :All
Servings :Makes 20 muffins
Diet :Vegetarian
Time :35 minutes
Difficulty :Easy
No boring oatmeal or toast this morning! Kids will love these apple and coconut muffins for breakfast but I think everyone does. Bake a big batch on Sunday and your breakfast is sorted for the rest of the week! You can keep them in a closed container for a couple of days and finish it off with the coconut yoghurt or the other toppings last moment.
INGREDIENTS
- 3 Granny Smith Apples grated (or pulsed in a food processor)
- 130 gr. maple syrup
- 2 tsp. vanilla extract
- 2 tsp. of cinnamon
- 150 gr. ground almond flour
- 300 gr. whole wheat flour
- 1 sachet baking powder
- 120 gr. shredded coconut
- 5 eggs
- 160 gr. coconut oil melted
- Handful of raisins
- Pinch of salt
Optional toppings
- Apple
- Pinch of cinnamon
- Coconut yoghurt
- Mint leaves
PREPARATION
- Preheat the oven to 180C.
- Mix everything together in a bowl (apart from the toppings) and scoop the mixture in greased muffin tray or use paper cupcake liners.
- Bake the apple and coconut muffins for 20-25 minutes. Check with a skewer if the muffins are cooked, they are done when the skewer comes out clean.
- When cooled, top with coconut yoghurt, apple crisps and mint if you like.
- Optional apple crisps: slice an apple on a mandolin and sprinkle them with a pinch of cinnamon. Bake in an 50C oven on baking paper for a couple of hours until completely dried and crispy.
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