Food & recipes

Joe Wicks’ Carrot and Apple Muffins

Photography: Maja Smend

Whip up these delicious treats from The Body Coach in five simple steps

“Who doesn’t love a muffin? These are a great little snack to eat with a cup of tea. They’ll take 40 minutes to make so why not invite some friends over and enjoy them together?” Joe Wicks, The Body Coach

You’ll need:

2 medium carrots, grated (130g)
2 medium eating apples, peeled and grated (170g)
100g ground almonds
60g raisins
1½ tsp mixed spice
1 tsp ground cinnamon
1 tsp baking powder
75g ricotta
3 eggs
2 tsp vanilla extract
125g cream cheese
2 tsp honey

Method:

Preheat your oven to 180°C (fan 160°C, gas mark 4) and line a 12-hole muffin tin with small muffin cases.
Place all the ingredients apart from one teaspoon of the vanilla extract, the cream cheese and the honey in a large bowl and beat with a wooden spoon until fully combined.
Divide the mixture equally among the muffin cases and slide into the oven. Bake the muffins for 25 minutes, by which time they will be cooked through and a little golden on the top. Leave to cool.
While the muffins are cooling, whip together the remaining vanilla extract, cream cheese and honey, adding a splash of water to slacken if needed.
When the muffins are totally cool, spread the cream cheese icing on top.

Recipe extracted from Lean in 15: The Shape Plan, published by Bluebird, available from all good bookshops

Photo credit: Maja Smend