Nutty Coconut, Kaffir Lime, Apple & Mint Muffins
By Amy Crawford
Whether you are a little or big kid or a little or big adult, these beautiful coconut, kaffir lime, apple and mint muffins make the perfect cuppa companion. They are at their best straight out of the oven, warm and fresh, but don’t be afraid to freeze a few for ‘Ron (who may otherwise be inclined to reach for something a little less wholesome in the absence of pre-prepared food).
Muffins for breakfast? You betcha. These are a great "grab and go" healthy option.
This recipe features in my second eBook A Nourishing Morning, along with 74 other recipes for any time before noon.
4 eggs, whisked
2 cups desiccated coconut
2 cups hazelnut meal
1 cup granny smith apple peeled, chopped (approximately 1 ½ large apples)
3/4 cup coconut milk
1/2 cup coconut sugar
1/3 cup pumpkin seeds (for sprinkling)
1 tablespoon mint leaves, finely chopped
2 teaspoons baking powder
1 teaspoon vanilla extract
4 kaffir lime leaves, deveined, finely chopped
Juice of 1 lime
Zest of ½ lime
Pinch of sea salt
Pre-heat oven to 180 degrees C. Line a muffin tray with paper cases.
Dry toast coconut in a frying pan over low heat, stirring often for 3-4 minutes or until golden.
Combine toasted coconut, hazelnut meal, coconut sugar, baking powder and salt in a large bowl. Add coconut milk, eggs, vanilla and lime juice. Stirring gently add the apple, lime zest, kaffir lime and mint leaves. Spoon batter into the muffin tin and sprinkle with pumpkin seeds.
Bake in the pre-heated oven for 20-25 minutes or until cooked through. Remove from heat and allow to cool in the tin completely. Devour.
If you make these scrumptious muffins please be sure to let me know below, your feedback is hugely appreciated. In fact, are you following The Holistic Ingredient on Instagram? There's lots of fodder there to inspire and empower you in all areas of your life. Why not take a photo and share it on Instagram, being sure to tag me so I can see your creations!