Spiced Carrot, Apple and Pumpkin Muffins

Thanks to my Instagarm followeres... here is the recipe as promised.

With the realisation now that we are well and truly in school holidays, means my storage of healthy snacks and foods needs to go up a notch. Hungry teenagers are about! These guilt free wholesome muffins fill them up with all the good stuff and are very good at disguising hidden veggies! Get them involved in the kitchen as much as possible over Christmas. (Check out the Vegan option below)

60g raw almonds

100g pumpkin, peeled and cut into cubes

1 apple, cored removed

1 carrot, peeled and cut into 3 pieces

2 eggs

60g almond milk or dairy milk

75g coconut sugar or rapadura sugar

120g light olive oil

150g spelt flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp cinnamon

1 tsp cardamom

Preheat the oven to 180℃ and line a 12 hole muffin tin with large muffin cases.

Place the almonds into the Thermomix mixing bowl (if you don't have a Thermomix use ground almonds instead). Mill for 8 sec/speed7 or until ground to a fine consistency. Add the pumpkin, apple and carrot to the mixing bowl and grate for 6 sec/speed 6.

Add the eggs, milk, sugar and olive oil and mix for 10 sec/ reverse/speed 3. Scrape down the sides, and add the flour, baking powder, bicarb, cinnamon and cardamom. Mix for 15 sec/ reverse/ speed 3.

Divide the mixture among the paper cases and bake in the oven for 20 -25 minutes, or until the skewer inserted into the centre of the muffins, comes out clean. Allow to sit for 5 mins, then transfer to a wire rack. Once cool, store in a Tupperware.

TO MAKE IT VEGAN... You could substitute the eggs for 2 tbsp ground or whole chia or flaxseeds soaked in 120ml water for 15 minutes and then add 1 mashed banana.