Maca Powder, Apple & Cacao Nib Muffins
These delicious Apple Muffins use some lesser known ingredients including Maca Powder and Cacao Nib for a nutritious and flavoursome boost.
Cacao Nibs are made from dried and fermented bits of the cocoa bean. Used here as a crunchy textural replacement for chocolate chips, rich in iron and magnesium.
Maca Powder is a traditional peruvian powder adding a nutty, caramelized flavour. There are a long list of reported health benefits, especially linked to hormonal health and energy production. Unfortunately the regular dose required is a fair bit higher than you would get from a single muffin. If you’re interested in reading more about Maca Powder, some of the claimed health benefits are described in detail here.
If you are looking for more snack sized recipes, please visit our snack recipes page to explore more.
Maca, Apple & Cacao Nib Muffins
Preheat Oven to 180 C and line the cups of a 12 cup capacity muffin pan with paper liners.
Finely dice the green apples.
Combine the diced apple and remaining dry ingredients in a medium sized bowl and mix with a wooden spoon until apple pieces are coated and distributed evenly.
Add the wet ingredients and stir gently to incorporate.
Divide mixture evenly between paper liners.
Bake muffins for 20 mins, or until a skewer comes out with just a few moist crumbs attached.
Let cool in pan for 15 mins.
Remove from pan and cool fully on a wire rack.
Ingredients
Recipe Notes
These muffins are very moist – so be mindful that these are best eaten before the 5 day mark. They can be stored in the fridge or frozen if required, but should be served at room temperature and are best consumed fresh.
The Apple pieces could be substituted with other fruits like ½ cup diced dried apricots for a source of potassium, iron & vitamin A.
Key Ingredients
