Dried Fruit Mini Cakes

Name: Dried Fruit Mini Cakes
Total time: 1 h
Yield: 15
Ingredients: 2.5 cups very finely ground almonds; 1 tsp ground cinnamon; 2 tsps baking soda; 0.25 tsp Sea salt; 2 cups grated carrots; 1 large Apple (peeled, cored & grated); 1 cup Shredded coconut; 1 cup ready to eat Prune (chopped); 3 large eggs; 2 Tbsps honey; 0.5 cup Coconut oil (melted)

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

316

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	316 cal.	(15 %)
Protein	8 g	(8 %)
Fat	25 g	(22 %)
Carbohydrates	15 g	(10 %)
Sugar added	1 g	(4 %)
Roughage	7.4 g	(25 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	7.7 mg	(64 %)
Vitamin K	14.1 μg	(24 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	2.8 mg	(23 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	27 μg	(9 %)
Pantothenic acid	0.5 mg	(8 %)
Biotin	5.3 μg	(12 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	3 mg	(3 %)
Potassium	478 mg	(12 %)
Calcium	52 mg	(5 %)
Magnesium	69 mg	(23 %)
Iron	1.6 mg	(11 %)
Iodine	3 μg	(2 %)
Zinc	1.2 mg	(15 %)
Saturated fatty acids	10.5 g
Uric acid	28 mg
Cholesterol	44 mg
Complete sugar	14 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

muffins

Ingredients: 2 ½ cups very finely ground almonds; 1 tsp ground cinnamon; 2 tsps baking soda; ¼ tsp Sea salt; 2 cups grated carrots; 1 large Apple (peeled, cored & grated); 1 cup Shredded coconut; 1 cup ready to eat Prune (chopped); 3 large eggs; 2 Tbsps honey; ½ cup Coconut oil (melted)

How healthy are the main ingredients?

carrot almond honey cinnamon Apple egg

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Preparation steps

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12-15 muffin tins.

Combine the almonds, cinnamon, bicarbonate of soda and salt in a mixing bowl. Add the carrot, apple, coconut and prunes and mix well.

Whisk together the eggs, honey and coconut oil until smooth.

Pour the wet mixture over the dry ingredients and mix well. The mixture will be very thick.

Spoon into the tins and bake for 30-40 minutes until golden. A skewer inserted into the centre of a muffin should come out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.