Ingredients:
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
Instructions:
- 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