A tea time tantaliser, full of healthy fats, fibre & flavour (+ obvi nooo sugar)!

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Ingredients:

Muffins

200g Hazelnuts

4 Small Carrots (or 3 Apples)

Zest of 1 lemon

3 Eggs

30g desiccated Coconut

30g shelled Hemp

1½ tsp Baking Powder

1½ tsp Cinnamon

1½ tsp fresh Ginger

Icing

6tbsp Coconut Cream

3tbsp Hazelnut /Almond Butter

& some cupcake cases

Instructions:

  • Pop the oven on to 180oC
  • In a blender, whizz the Hazelnuts for about 20 seconds until you have a mismatch of shapes and sizes, then spread out on a roasting tray and pop in the oven for 6 minutes & allow them to cool
  • Meanwhile, in a large mixing bowl grate the Carrots (or Apples – skin on), zest the Lemon, crack the Eggs & combine. Then add the Coconut, Hemp, Baking Powder, Cinnamon & Ginger
  • Finally, fold in the nuts
  • Add a generous spoonful or two into your muffin cases, (depending on how big the cases are), keeping lots of air in between scoops (i.e. don’t pat them down!)
  • Bake for 30 minutes, then turn the oven off and leave in for a further 30 minutes, take them out & cool
  • Whisk together the coconut cream & nut butter (of your choice). Top the muffins & add a few Berries if desired

Makes: 8 Large / 12 Small Muffins