Paleo Carrot, Coconut and Almond Muffins

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Paleo Carrot, Coconut and Almond Muffins
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Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
314
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie314 cal.(15 %)
Protein9 g(9 %)
Fat27 g(23 %)
Carbohydrates9 g(6 %)
Sugar added6 g(24 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.1 mg(59 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium272 mg(7 %)
Calcium41 mg(4 %)
Magnesium64 mg(21 %)
Iron1.4 mg(9 %)
Iodine2 μg(1 %)
Zinc1.2 mg(15 %)
Saturated fatty acids11.7 g
Uric acid12 mg
Cholesterol55 mg
Complete sugar8 g

Ingredients

for
12
Ingredients
2 cups almonds (very finely ground)
½ tsp Sea salt
1 tsp baking soda
2 tsps ground cinnamon
½ cup Shredded coconut
½ cup Coconut oil (melted)
3 eggs
½ cup honey
1 large carrot (grated)
½ cup Pistachio (chopped)
How healthy are the main ingredients?
almondhoneyPistachiocinnamoneggcarrot

Preparation steps

1.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Place paper cases in a 12-hole muffin tin.
2.
Combine the almonds, salt, bicarbonate of soda, cinnamon and coconut in a mixing bowl.
3.
Stir together the oil, eggs, honey and grated carrots and stir into the dry ingredients until just combined then gently stir in the chopped pistachios.
4.
Spoon the mixture into the paper cases and bake for 25-30 minutes or until firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.