There is nothing nicer than scoffing buns guilt free. That's why in my house we love these healthy paleo-friendly cakes.
The first time I made these, I made 12 muffins.
On day two I went to the fridge to offer them to a friend and found the tray was empty!
They are a healthy version of a traditional muffin are great as a breakfast/snack on the go or in lunch boxes. They are full of vitamins and minerals as well as protein and no nasties! These are paleo friendly and a great option for the cake-sale in school (should you choose to bake!)
This recipe makes 9-12 muffins and takes 10 minutes.
150g mashed sweet potato
50g shredded coconut
60g grated apple
60g grated carrot
35g chopped dried figs
60g chopped walnuts
75 ground almonds
1 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp baking powder
- Preheat oven to 175ºC.
- Mix everything together in one bowl.
- Grease the tins with coconut oil or use silicon or paper liners.
- Divide the mixture between the tins.
- Bake for 30-36 mins until muffin is cooked through and the top is golden.
- Remove from oven and stand for 10 mins.
- Allow to stand for 10 mins and enjoy.
Variations: You could use another dried fruit instead of the figs and another nut instead of the walnuts if you like.
Serving suggestions: These are delicious for breakfast, snacks on the go or simply with a cup of tea.
Storage: As there is no fat in them to preserve them, they need to be stored in a sealed container in the fridge for 3-5 days. They freeze well also.