Paleo Carrot, Coconut and Almond Muffins
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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