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Sweet Breakfast Muffins

Sweet Apple Spiced Muffins with Vegetables the kids will never find.
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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Author: Amanda Logan

Ingredients 

  • 1 cup wholemeal flour
  • ½ cup almond meal
  • ½ cup coconut or demerara sugar
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 2 flax eggs
  • ½ cup almond milk
  • ¼ cup sunflower oil
  • 1 apple peeled, cored and cubed
  • 1 cup sweet potato finely grated
  • 1 medium zucchini finely grated
  • Topping
  • ½ cup shredded coconut
  • ½ teaspoon cinnamon
  • 1 tablespoon rolled oats

Instructions

  • Pre-heat oven to 180 degrees C. Lightly grease a muffin tray or set aside 10 cake cups.
  • With a clean cloth, squeeze out as much moisture from the zucchini and sweet potato as you can.
  • In a small bowl, combine the topping ingredients and set aside.
  • In a large mixing bowl add the almond meal, flour, baking powder and salt. Stir well with a fork.
  • In a separate bowl, whisk together the sugar, flax eggs, milk, sunflower oil, apple and vegetables.
  • Add the wet mix to the dry and fold until just combined, careful not to overwork.
  • Spoon the batter evenly in the muffin tray or cups.
  • Spoon the topping mixture on to each muffin.
  • Bake for 30 minutes or until cooked through.
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