Looking for a healthy muffin to start off your day, then you have to try these Low Carb Mixed Fruit and Nut Muffins.
2 Fuji apples grated (I prefer and did not peel them)
6 X-large eggs
2/3 cup melted coconut oil
2/3 cup Maple syrup
6 Tbsps. Stevia
2/3 cup of coconut milk (I used tinned milk, and first mixed the solids into the liquid)
2 cups of almond meal
2/3 cup flax meal
2/3 cup desiccated unsweetened coconut
2 Tbsps. cinnamon powder
3 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
2 Tbsps. psyllium husk
1/3 tsp Himalayan pink salt
1 cup of mixed dried fruit of your preference
2/3 cup chopped mixed nuts (I only had regular nuts, so I crushed it in a plastic bag with a heavy rolling pin)
In a large bowl, combine the apple, eggs, oil, syrup, stevia, and milk together.
Add the rest of the ingredients (not the nuts and fruit)
Mix until well combined.
Set aside and let the batter to sit for 5 minutes.
Now add and the fruit and nuts and lightly mix through.
Scoop a 1/3 measuring cup full into each greased muffin tin.
It should be at least 2/3 full and bake at 200C (375F) until the tops are firm to the touch, ± 15-20 minutes.
I made 8 large cupcake size and 6 small bund size muffins, and they’re decent size muffins.
Should you prefer smaller ones, feel free to divide the dough and spoon each muffin well approximately 2/3 full.
Let them cool down, then turn them onto a cooling wire tray.
Store in an airtight container in the fridge and enjoy for breakfast.
Recipe Credit: Caashifa Adams Young
Prepared, tried and tested and slightly modified as I did not have all the original ingredients listed, so substituted with what I had available Esme Slabs