These muffins are so quick and easy to throw together. They are so versatile and lend themselves nicely to an array of combinations. You can make them even more christmasy by adding more spices or throwing in a few dried cranberries. Amazingly there is no dairy, flour or added fats in this recipe, so they are (basically) completely sinless!
I got the inspiration to make these little muffins from what was in my fridge and cupboards after christmas. At the moment our house is filled with dried fruits, nuts and clementines, I decided to add the grated carrot to make them extra moist and because we now have an abundance of vegetables in our fridge! Feel free to top the muffins with walnuts, sliced almonds or any nuts you prefer. To make these muffins a little indulgent, mix some confectioners sugar with water and make a simple royal icing to dribble over the tops. This recipe yields 6.
I got the inspiration to make these little muffins from what was in my fridge and cupboards after christmas. At the moment our house is filled with dried fruits, nuts and clementines, I decided to add the grated carrot to make them extra moist and because we now have an abundance of vegetables in our fridge! Feel free to top the muffins with walnuts, sliced almonds or any nuts you prefer. To make these muffins a little indulgent, mix some confectioners sugar with water and make a simple royal icing to dribble over the tops. This recipe yields 6.
What you will need.
- 100g Almond Flour
- Salt
- 1 1/2 Tsp Baking Powder
- 20g Diced Almonds
- 1 Tsp Cinnamon
- Zest of 1 Clementine
- 1 Tsp Vanilla
- Squeeze of Honey
- 40g Dried Apricots
- 1 Carrot
- 40g Walnuts Diced
- 25g Raisins
- 2 Eggs
- Walnuts & Almonds to top
- 50g of Confectioners Sugar + water (optional)
THE METHOD
- Preheat the oven to 180 degrees celsius.
- Start off by grating your carrot.
- In a separate bowl add your almond flour, salt, baking powder, diced almonds, cinnamon and clementine zest. If you do not have almond flour you can buy whole almonds and make almond flour yourself. Instructions to do so are here.
- In a blender add your honey, vanilla and apricots. Blitz until it forms a paste like consistency.
- Add your grated carrot, apricot paste and 2 eggs to the dry almond flour mixture.
- Combine until all the ingredients are well incorporated.
- Finally, add your extra nuts and dried fruits by choice. This time I chose to add walnuts and dried cranberries.
I made this batch of muffins in a silicon, rose shaped tray, so I added diced almonds and a walnuts to the bottom of each mould. But if you are using muffin cases, or cupcakes cases, line your tray and add a sprinkle of diced almonds or walnuts to the top of the muffin before cooking.
- Place an ice-cream scoop sized serving into each mould and press down to flatten.
- Bake in the oven for 15-20 minutes.
SERVE WARM OUT OF THE OVEN WITH CREAMY VANILLA ICE-CREAM, & ENJOY!
My Instagram with more pictures of baking and experiences is here.
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