This recipe is great for anyone. Kids especially love these muffins as an afterschool snack. These muffins contain cinnamon & cinnamon is loaded with antioxidants. Cinnamon also contains anti-inflammatory properties. It also has been known to lower blood sugar and may cut the risk of heart disease. Cinnamon also has a beneficial effect for people who have Alzheimer’s disease and Parkinson’s disease. Cinnamon has also been shown to protect against cancer. Like anything, use cinnamon in moderate doses. Enjoy this healthy fall recipe!
Little Hummingbird Cakes (grain free)
2 cups desiccated coconut
1 cup grated Zucchini
1 cup grated Carrot
1 cup grated Apple or crushed Pineapple (if using pinapple squeeze out excess juice)
1/4 cup of melted ghee or oil of choice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/3 cup of honey (1/4 cup if using pineapple)
Preheat oven to 160 degrees celcius and line a 12 hole muffin tray. Place coconut in the food processor and blend until chopped finely. Whisk wet ingredients together and stir through the coconut and the other ingredients until well combined. Spoon mixture into muffin pans and bake in the oven for 20-25 minutes or until lightly golden and cooked through.
These can be served plain or with coconut cream ,cashew cream ,cream cheese or fresh fruit.