Apple, Carrot and Coconut Breakfast Muffins

Breakfast in our house is generally boring, unhealthy chocolate cereal. This is obviously no good! I needed to find something different and that I could make in advance. So I came across a recipe on Pinterest for some muffins that looked good 🙂
Now the recipe was in American cups, but it looked like the kind of recipe that would be ok to just use like for like in UK cups, it worked like a dream. So this recipe will work with either cup size.
The end result look like this 🙂

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I adjusted the original recipe ever so slightly, here it is.

Ingredients

1 1/3 cup Self Raising Flour
1 1/2 tsp Cinnamon
2 Apples, peeled, cored and grated
2 large Carrots, peeled and grated
2/3 cup Desiccated Coconut
1/2 cup packed Brown Sugar
1/2 cup Caster Sugar
2 Eggs
1/2 cup Olive Oil
1 1/2 tsp Vanilla

Pre heat the oven to 180C
In a bowl sieve in the flour and cinnamon. Add the apples, carrots and coconut.
In another bowl mix together the sugars, oil, eggs and vanilla.
Pour the wet mix into the dry mix and stir until it is just combined (don’t over mix here as you will end up with rocks not muffins!!)
Divide the mix into 12 cupcake/muffin liners.
Pop into the oven and bake for 20-25 mins.
Leave them to cool and enjoy.

Store in an air tight container and eat within about a week (I have just had the last one we made a week ago and it was still good).
I have also tested them in the freezer and they freeze and defrost really well.

We ate them with fruit and yogurt for breakfast. The kids thought they were pretty good and me and Cliff loved them!

The original recipe came from here

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2 thoughts on “Apple, Carrot and Coconut Breakfast Muffins

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