Apple and Carrot Muffins


40 g plain white flour

70 g brown wholemeal flour

20g chopped walnuts

1tsp ground cinnamon

1 tsp baking powder

1 tsp ground nutmeg

pinch sea salt

1 apple (cored and grated)

1 large carrot (peeled and grated)

4 large egg, beaten

4 tbsp natural yoghurt

4 tbsp coconut oil

1 tbsp agave syrup

1 tsp vanilla extract



  • Preheat the oven to 180°C. Line a muffin tray with 8 muffin cases.
  • Sieve the flours, walnuts, cinnamon, baking powder, salt and nutmeg together.
  • In a separate bowl, mix the apple and carrot. Blot them with kitchen paper to remove excess moisture
  • Add in the eggs, yoghurt, melted coconut oil, agave syrup and vanilla extract and stir well. Mix in the dry ingredients and combine
  • Divide the batter among the cases. Bake for 25 minutes until the muffins are golden brown and a skewer inserted comes out clean
  • Remove from tin and allow to cool on wire rack



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