These are very awesome breakfast muffins. They have a little honey in them but aren’t too sweet. If you do want them as a treat you could probably add more honey, although I would suggest trying them as below first and then perhaps tweak the recipe a bit if you want to.
Here’s what you need:
1 courgette (sort of medium sized), grated
100g ground almonds
100g brazil nuts, finely chopped
2 tbsp honey
4 tbsp almond oil
1 tsp cinnamon
½ tsp baking soda
How to make them:
Preheat your oven to 180C.
Prepare a muffin tin with 9 muffin cases.
Put the eggs and honey in a large bowl and whisk for about 2 minutes.
Add the oil, grated courgette and vanilla extract to the mixture and stir well to mix.
In another bowl, thoroughly mix together the ground almonds, cinnamon and baking soda.
Add the dry ingredients to the wet mixture and stir until well combined.
Finally add the chopped brazil nuts and mix again.
Divide the mixture evenly among the muffin cases.
Bake for about 25-30 minutes, or until golden brown and springy to touch.
I know it’s hard to resist but try to wait until they’ve cooled down a bit before you eat them. If they last that long, they should also keep well in an airtight container for a few days.
I think I will also try a savoury version of these, that will get posted at a later date if it goes well.