These are great – another sneaky way of getting veg into treats and I often make them for school bake sales as the adults like them too!
Raw cinnamon has SO many benefits but it has to be the true ceylon type. The standard ground cassia you buy at the supermarket doesn’t have any of the benefits.
SPELT, PUMPKIN SEED, APPLE & CARROT MUFFINS
- 300 g Wholemeal Spelt Flour
- 160 g Coconut Blossom Nectar
- 150 g Unsalted Butter Melted
- 4 Large Eggs
- 1 Tbsp Baking Powder
- 1 Tbsp Ground Cinnamon
- 1 Large Carrot Peeled and Grated
- 1 Large Apple Peeled and Grated
- 1/3 Cup Pumpkin Seeds
- 1/4 Tsp Sea Salt
- 1/3 cup Pumpkin Seeds
- Coconut Sugar to sprinkle
- Preheat the oven to 180c/160c fan/gas 4 and prepare a muffin tray. I use silicone but if using metal then pop paper cases in.
- Start by mixing the flour, cinnamon or mixed spice and baking powder in a bowl. In another bowl whisk the wet ingredients with a fork – butter, eggs and coconut nectar until they are well combined. Then add the wet ingredients to the dry and combine well using a wooden spoon and then add the carrot, apple and pumpkin seeds and stir until they are evenly distributed in the bowl.
- Spoon the mixture into the muffin cases. Finally, sprinkle the remaining pumpkin seeds over the top along with a little coconut sugar. The muffins should be baked for around 20 – 25 minutes (when a knife comes out dry). They don’t go particularly brown on top, so don’t wait for that otherwise they could end up a bit dry. When ready they should have risen and be springy if you gently press one on top.
- These muffins will keep for 2-3 days in an airtight container.