These nutrient rich energy muffins are a great lunchbox filler for the kids, an energy boost for breastfeeding mums or just a perfect all-round healthy snack.
2 cups (300g) plain flour / gluten free flour / spelt flour
2 tsp baking powder
1 cup dried cranberries
1 large grated carrot
1 grated zucchini
2 grated green apples
1 cup desiccated coconut
1 cup chopped walnuts
1 cup (250ml) oil of your choice e.g. rice bran oil / grape seed oil / coconut oil
1 tsp vanilla extract
Preheat oven to 180°C. Use 18 paper cases to line muffin pans.
Sift flour and powder into a large bowl. Add cranberries, carrot, courgette, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.
Add to the dry ingredients and fold until just combined – do not overmix.
Spoon into muffin pans and bake for 25 minutes or until golden brown.