Recipe by: Becs Lowe Nutritionist
Vegan · 30 minutes · 12 servings
These muffins are so delicious and contain lots of good
fruit, unrefined flour and unrefined sweetener, so you can
eat them and not experience the big sugar and carb crash
that most muffins deliver.
Ingredients
1 cup Feijoa (Flesh – roughly chopped)
2/3 cup Unsweetened Almond Milk
1/4 cup Coconut Oil (melted)
1/4 cup Maple Syrup
1 Apple (cut into small chunks)
1 tbsp Fresh Ginger (finely grated)
1 Lemon (Zest and juice)
1 1/2 cups Wholemeal Spelt Flour
1/2 cup Shredded Coconut
2 tsps Baking Powder
1 tsp Baking Soda
2 tsps Cinnamon (Divided between muffin mix and
topping)
1/4 cup Walnuts (chopped)
2 tbsps Coconut Sugar
Directions
1. Preheat oven to 180C and prepare muffin tray – lightly grease with coconut oil
2. Mix together the wet ingredients – feijoas, almond milk, coconut oil, maple syrup, apple,
ginger, lemon juice and zest
3. In a separate bowl, mix together the dry ingredients – spelt flour, shredded coconut,
baking powder, baking soda and half the cinnamon.
4. Combine the wet and dry ingredients and divide into muffin tray
5. For the topping, mix together 1 tsp cinnamon with the coconut sugar and chopped
walnuts and divide evenly on top of muffins
6. Bake in oven for 20mins. Remove from oven and let rest for 10 mins before removing
muffins from the tray and onto a cooling rack.
