These muffins are a great healthy snack on the run. Grab one before you leave the house for your morning fitness for a boost of energy. They also make a great lunchbox filler for the kids.
2 cups (300g) plain flour or gluten free flour or spelt flour (I used gluten free self raising flour)
2 tsp baking powder (if using self raising flour I only put one small teaspoon of baking powder in )
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 – I use rice bran oil or you can use grape seed oil – both cholesterol free. Coconut oil would work nicely too
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.