Nutty Coconut, Kaffir Lime, Apple & Mint Muffins

I first heard Amy from The Holistic Ingredient speak at Business Chicks 9 to Thrive two years ago and was immediately drawn to her no-nonsense approach to healthy eating.

Make sure you visit her website theholisticingredient.com for more recipes and healthy living tips. You should also give this muffin recipe a go before the end of No Packet November too.

Whether you are a little or big kid or a little or big adult, these beautiful coconut, kaffir lime, apple and mint muffins make the perfect cuppa companion. They are at their best straight out of the oven, warm and fresh, but don’t be afraid to freeze a few for ‘Ron (who may otherwise be inclined to reach for something a little less wholesome in the absence of pre-prepared food).

Muffins for breakfast? You betcha. These are a great "grab and go" healthy option.

This recipe features in my second eBook A Nourishing Morning, along with 74 other recipes for any time before noon.

Nutty Coconut, Kaffir Lime, Apple & Mint Muffins

Makes 12

4 eggs, whisked 2 cups desiccated coconut 2 cups hazelnut meal 1 cup granny smith apple peeled, chopped (approximately 1 ½ large apples) 3/4 cup coconut milk 1/2 cup coconut sugar 1/3 cup pumpkin seeds (for sprinkling) 1 tablespoon mint leaves, finely chopped 2 teaspoons baking powder 1 teaspoon vanilla extract 4 kaffir lime leaves, deveined, finely chopped Juice of 1 lime Zest of ½ lime Pinch of sea salt

Pre-heat oven to 180 degrees C. Line a muffin tray with paper cases. Dry toast coconut in a frying pan over low heat, stirring often for 3-4 minutes or until golden.

Combine toasted coconut, hazelnut meal, coconut sugar, baking powder and salt in a large bowl. Add coconut milk, eggs, vanilla and lime juice. Stirring gently add the apple, lime zest, kaffir lime and mint leaves. Spoon batter into the muffin tin and sprinkle with pumpkin seeds. Bake in the pre-heated oven for 20-25 minutes or until cooked through. Remove from heat and allow to cool in the tin completely. Devour.