The recipe is filled with nutritious ingredients including mood-boosting cocoa powder and protein packed peanut butter. Plus, they are naturally sweetened with medjool dates instead of refined sugar. Bliss balls always make the perfect healthy treat for when those sugar cravings hit. They’re a great snack for on-the-go and the perfect pick-me-up for anyone in the family who needs a nice boost of slow burning energy.

We’ve always got a batch of bliss balls going like these 5 minute apple and cinnamon bliss balls, Cookie Dough Energy Balls, Chocolate Orange Truffles and now these Chocolate Peanut Butter Bliss Balls will be on high request because the kids have declared them their fave.

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to make your kids for lunch!

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Chocolate Peanut Butter Bliss Balls

Prep Time 10 minutes

Servings 12

Ingredients

• 125 grams Medjool dates, pitted
• 2 tablespoons Cacao powder
• 2 tablespoons Peanut butter
• 3/4 cup Mixed nuts and seeds I used pepitas, chia seeds, brazil nuts, almonds, hazelnuts and cashews
• 1/2 cup Desiccated coconut plus extra for rolling
• 1-2 tablespoons Brown rice syrup or maple syrup (optional) dates may provide enough sweetness

Instructions

• Pop all ingredients into a food processor and blend until all the ingredients clump together. Scoop around a tablespoon at a time and roll into a ball and roll in desiccated coconut if desired or leave plain. Should make around 12 balls. Store in the fridge.

Notes

I always double the recipe for bliss balls because they keep so well in the freezer. If you double this recipes then it becomes easy to add more variety of nuts and seeds too. 

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

My teens are always ‘STARVING’ and even when I double recipes, these days they gobble it all down in one hit which means sadly for me there are barely any leftovers to reuse or repurpose : (

For the sake of my sanity I’m determined to beat this and create meals and snacks which are nutritious and FILL ‘EM UP so I’m not constantly cooking!

Grab my ebook Real Food For Hungry Teens and fill those hollow legs!

So my first endeavour resulted in this Double Chocolate Banana Slab Cake full of ingredients to satisfy and satiate.

With nutritious ingredients like banana, oats, chia seeds, eggs, milk, butter, nut butter and a little avocado, this cake is the answer to my prayers to stop the incessant niggling and nagging for ‘more food’ especially after school.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Cacao Powder
Maple Syrup
Whole Spelt Flour 
Rapadura Sugar
Baking Powder
Salt
Cinnamon
Dark Chocolate Chips
Rolled Oats
Medjool Dates
Coconut Milk

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved, and take the guesswork out of what delicious, healthy food to pack your kids for lunch!

If you need nut-free icing take a look at my 10 Real Food Icing recipes here.

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Double Chocolate Banana Slab Cake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 14

Author Brenda Janschek

Ingredients

CAKE

• 3 ripe bananas
• 115 grams butter melted
• 2 eggs lightly beaten
• ¼ cup milk can use any milk like almond, dairy, coconut, rice, oat ....
• 2 teaspoons vanilla extract
• 1/2 cup rapadura sugar or coconut sugar
• 1.5 cups whole spelt flour or unbleached plain flour
• 1/2 cup cacao powder or Dutch processed Cocoa
• 1.5 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 tablespoon chia seeds
• 3/4 cup whole oats
• 1/2 cup dark chocolate chips

ICING

• 1/4 cup nut butter I used peanut butter because that’s what I had
• 2 teaspoons pure maple syrup or rice syrup
• 3 teaspoons raw cocoa powder
• 2 Medjool dates
• 2 tablespoons avocado can’t taste it but gives body to the mix and extra nutrition!
• 1 tablespoon milk you can use almond, dairy, rice, coconut etc, any will work
• 1/2 teaspoon pure vanilla extract

Instructions

• Grease and line a 20 x 20 square tin
• Preheat the oven to 180 degrees C.

CAKE

• In a large bowl, mash the bananas.
• Melt butter and pour over the top of bananas and stir. Add eggs, vanilla, milk and combine well.
• Sift in the flour, cacoa powder, baking powder, sugar, salt and cinnamon. Add chia seeds, whole oats and chocolate chips. Fold the mixture until just combined.
• Pour mixture into prepared tin and bake approx 30 minutes or until a skewer comes out clean. All ovens are different so I would check at 20 minutes to check if cooked.
• Remove from oven. Allow to cool in tin for 5 minutes before turning out onto cooling tray. Cool completely before icing.

ICING

• Pop all ingredients into a small food processor and blend until smooth.

Notes

Cut into squares or bars and store in air tight container or freezer.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious healthy treats you might like are Raw Caramel Slice and Cookie Dough Energy Balls.

Do you have hungry kids who are bottomless pits too?

Created by my daughter who makes sure there is a constant supply of these delicious morsels in the freezer (and yes, eating straight from the freezer is the best way to have them).

Her recipe was inspired by both Donna Hayes Coconut Caramel Slice and Merrymaker Sisters Paleo Salted Choc-Caramel Slice which she tweaked, added and tasted until she got it just right for her tastebuds.

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Print

Raw Caramel Slice

Author Yasmeen Janschek

Ingredients

BASE

• 1/2 cup macadamias
• 3/4 cup almonds or almond meal
• 1/3 cup desiccated coconut
• 1 cup rolled oats
• 3 tablespoons coconut oil
• 2 tablespoons raw cacao
• 1 tablespoon pure maple syrup

FILLING

• 2 cups pitted Medjool dates approx 17 dates
• 3/4 cup coconut cream
• 1/2 cup coconut oil melted
• pinch sea salt

CHOCOLATE TOPPING

• 1/2 cup coconut oil melted
• 2 tablespoons cacao powder
• 1 tablespoon maple syrup

Instructions

• Grease and line a square baking tin with parchment paper

BASE

• Blend all the ingredients together until well combined - 10 sec in thermomix speed 8. Or just blend together in a food processor until it all comes together. Press evenly into the baking tin and pop into the freezer.

FILLING

• Mix all ingredients for 1 minute in thermomix speed 5 or blend in food processor until smooth.
• Remove the base from the freezer and spread the filling evenly over the base and pop back into the freezer while you prepare the chocolate top.

CHOCOLATE TOPPING

• Mix in Thermomix Speed 8 for 10 seconds until combined or just stir together in a small jar until combined
• Remove base and filling mixture from freezer, pour over the chocolate and even out with a blunt knife.
• Pop back into the freezer for a couple hours to set. Remove from freezer, cut into squares and store back in the freezer.

Notes

Eat straight from freezer is best.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. She’ll get a total kick out of seeing you bring her recipe to life.

Some other delicious healthy treats you might like are Cookie Dough Energy Balls and Raspberry Coconut Squares. 

So in usual Brenda style I set out to make the healthier version while the kids doubted I’d be able to match the tastiness (without all the sugar).

Lo and behold!

The kids went cray cray over my version, popped them in their lunch boxes each day, and have already asked me to make them again, and again …

These bars are so good that I just had to put this recipe into my Easy Wholefood Lunchboxes ebook  which is packed with 40 delicious nut-free, sweet and savoury wholefood recipes your kids will love! Grab you copy here.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura or coconut sugar
Spelt flour
Baking powder
Honey or rice malt syrup

Print

Orange Poppy Seed Bars

Prep Time 10 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 165 grams butter softened
• 1/2 cup rapadura or coconut sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/4 cup poppy seeds soaked in 4 tablespoons orange juice
• ICING
• 150 grams cream cheese
• 1-2 tablespoon honey or rice malt syrup
• 1 tablespoon orange juice
• 2 teaspoons orange zest

Instructions

• Grease and line a slice pan with baking paper
• Preheat oven to 175 degrees
• Pop butter and sugar into a bowl and beat with an electric mixture until pale and creamy (1-2 minutes)
• Add one egg in at a time, beat well
• Add in the poppy seed/orange mixture and stir
• Add flour and baking powder and fold in
• Pour into the slice pan
• Bake for 15-20 minutes or until a skewer comes out clean
• Cool in the tin for 10 minutes
• Carefully turn onto a cooling rack
• Ice once completely cool
• ICING - simply pop all the ingredients into a blender and blend until smooth
• Using a butter knife spread icing onto cooled cake
• Slice into bars
• I stored them in the fridge

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Remember to check out Easy Wholefood Lunchbox ebook here.

You might also like these Oat Seed and Date Bars or this Muesli Slice. Both also make great lunch box fillers.

Bren x

The current bout of inclement weather therefore comes at a wonderful time for me because it coincides with my current goal to use up whatever I’ve got in the pantry.

So, with two big jars of peanut butter staring at me (my kids claim not to like the stuff .. as if), a healthy version of a Blondie was inspired. Not everything turns out as intended in these circumstances, and even though I thought this little experiment hadn’t gone quite right, it ended up being a winner according the family, and much better than what was originally planned. Win!

Once completely cooled and cut up, the texture wasn’t quite as soft and fudgey like a blondie should be and I thought it was back to the drawing board. However, my taste-testers loved it, and demanded the recipe remain unchanged.

And so, the Blondie Biscuit Square was born. More like a biscuit than a brownie (or blondie!), the kids apparently no longer hate peanut butter, and hubby gets to have some too – ie. I don’t have to continually slap his hands away because he’s going in for a night-time raid on the goodies and depleting my lunchbox supplies!

So if you’re looking for a yummy treat that stays at home and isn’t available to take to school, try a Blondie Biscuit Square!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut or rapadura sugar
Vanilla powder
Milk
White spelt flour
Wholemeal spelt flour
Baking powder
Dark chocolate chips

Print

Blondie Biscuit Squares

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Author Brenda Janschek

Ingredients

• 1 cup peanut butter
• 1/4 cup coconut or rapadura sugar
• 1 teaspoon vanilla
• 1/4 cup milk
• 1/2 cup white spelt flour
• 1/2 cup wholemeal spelt flour
• 1/2 teaspoon baking powder
• 4 squares Lindt dark chocolate chopped

Instructions

• Preheat oven to 175 degrees C
• Line an 8x8 inch baking tin with parchment paper and set aside
• In a large bowl mix peanut butter, sugar, vanilla and milk
• Sift in the flour and baking powder and mix together
• Using your hands mix flour through until well combined, the mix should be a thick, firm dough
• Press mixture into the lined tin.
• Press chopped Lindt chocolate into the top and place into the oven
• Bake for up to 22 minutes or until it starts to go slightly golden brown on the edges
• Leave to completely cool (otherwise will crumble when cutting) and cut into desired size
• These are quite filling so I suggest cutting them small

Once the sweet gingery aroma hits your nostrils, it will feel just like Christmas.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Ground cinnamon
Salt
Coconut or rapadura sugar
Maple syrup

Print

Ginger Snap Cookie Shapes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Berleena Eberle for Brenda Janschek Health & Lifestyle

Ingredients

• 2 cups spelt flour
• 1 tspn baking powder
• 1 tsp - 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1/2 tspn sea salt
• 1/2 cup melted butter
• ¼ cup of coconut or rapadura sugar
• ¼ cup of maple syrup
• 1 large egg well beaten
• 1-2 lemons zested

Instructions

• Preheat the oven to 180 degree. Line 2 trays with unbleached baking paper.
• In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
• In separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
• Pour butter and sugar mixture over the flour and mix together to form a dough. If dough is too wet add a little more flour, if too dry add a little water.
• Dust some flour over a clean and dry bench top. Using a rolling pin, roll dough to 1 cm thick. Use a cookie cutter to cut out shapes of approx 20 +cookies laying on pre prepared baking paper.
• Bake for 7-10 minutes or until cookies slightly darken and become fragrant.

Notes

Lunchbox friendly

If you make these and share them on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life!

If you’d like to see a round up of our favourite holiday celebration food recipes just click here.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

Coconut flour is high in fibre, healthy fats and protein and has a low GI.

The flour is  made from ground and dried coconut meat and it’s good to remember that it can’t be used as a direct swap for other flours in recipes. That would be a recipe for disaster. So please don’t try to take a traditional recipe and convert to a coconut flour recipe, it just won’t work.

Bascially, when using coconut flour, you will inevitably need less flour and more liquid in the ratios.

Here’s a bunch of recipes from some very talented recipe writers, follow these and you won’t go wrong.

Chocolate Pudding with Gooey Bits by Low Tox Life

Almond, Lemon & Coconut Steamed Pudding by Quirky Cooking 

Berry Mug Cake by Becomingness

Gluten and Nut-Free Apple Bread by Becomingness

Berry and Walnut Crumble Slice by Mummy Made It

Carrot Cake by Natural New Age Mum

Healthy Tiny Teddies by Mummy Made It

Lemon Drizzle Cake by Yummy Inspirations

Paleo Banana Loaf by Dom’s Kitchen

Brownie Cake by Brenda Janschek Health and Lifestyle

And a few savoury recipes…

Carrot and Parsnip Muffins by The Joyful Table

Super-simple Salmon Patties by The Holistic Nutritionist

Gaps Wraps by Quirky Cooking

Enjoy!

It could have something to do with the fact that being Middle Eastern, growing up, a treat usually consisted of a Medjool date with a walnut stuffed inside. So I just love them.Yum!

You’re going to love this oat slice which is the quickest thing to make, totally scrumptious, and perfect for lunch boxes.

You may also like to check out my popular recipe ebook, Easy Wholefood Lunchboxes, much loved by long suffering, lunchbox making parents everywhere.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Print

Oat, Seed and Date Bars

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 100 grams butter
• 1/3 cup coconut or rapadura sugar
• 1/2 cup Medjool dates chopped
• 1 egg lightly beaten
• 1 teaspoon vanilla powder or extract
• 1 cup spelt flour
• 1 cup oats
• 1 tablespoon chia seeds
• 1 tablespoon sunflower seeds

Instructions

• Preheat oven to 175 degrees.
• Grease and line a 9 x 22cm loaf tin with parchment paper.
• Melt butter in small saucepan, once melted keep on very low heat and whisk in the sugar until smooth.
• Turn heat off, add dates and stir through. I highly recommend dipping the finger in to make sure it tastes ok.
• Transfer to a large bowl and stir in egg and vanilla.
• Add flour, oats, chia and sunflower seeds and stir until combined.
• If mixture appears too wet, add in more oats and flour and stir through
• Pour into loaf tin and bake for 20 minutes.
• Cool in pan for 5 minutes, turn out onto a wire rack.
• Once cool, slice into bars and pop into lunchboxes.
• Can be frozen.

Notes

NB: If texture is an issue you can grind up the sunflower and chia seeds before adding to the mixture.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Luncbboxes here.

Other recipes you may like are my Raspberry Coconut Squares and the Orange and Poppy Seed Bars. 

Bren x

I’ve been keen to find ways to use sesame seeds in my recipes because why not always try to add in some tasty nutrition.

Here’s a snapshot of why we want to try to include them:

• they provide a fantastic source of calcium
• they include a high supply of energy
• they offer the liver protection
• sesame seeds helps in healing wounds faster
• they are a great source of antioxidants
• provide a great source of fat for the brain

These biscuits are inspired by my favourite Middle Eastern biscuit my Mum makes called ‘Klecha’ and if you ask my kids, you won’t be one bit sorry you made these! Into the lunchboxes they go!

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is of amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Whole Spelt Flour 
Rapadura Sugar
Baking Powder
Salt
Cinnamon
Ground Cardamon
Nutmeg Powder
Cloves
Sesame Seeds
Medjool Dates

Print

CHAI, DATE AND SESAME BISCUITS

Total Time 20 minutes

Servings 15

Ingredients

• 125 grams butter softened
• 1/4 cup rapadura or coconut sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups wholemeal spelt flour (or any plain flour) or buckweat flour for gluten-free
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• pinch of ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon ground cardamom
• tiny pinch of sea salt
• 3/4 cup Medjool dates, seeded and chopped
• 1/4 cup sesame seeds

Instructions

• Preheat oven to 180 degrees C.
• Line a baking tray with baking paper.
• Using electric beaters, cream the butter, sugar and vanilla in a medium bowl until light and fluffy (around 2-3mins)
• Add egg, beating until just combined.
• Sift in the flour and baking powder and add all the spices and stir until combined.
• Stir through chopped dates.
• Put sesame seeds into a small bowl.
• Shape tablespoons of dough into balls and dip one side into the sesame seeds and place sesame side up on the tray. Continue until all the balls are lined up on the tray.
• Using the back of a fork gently press down on each biscuit to flatten slightly.
• Place in oven for 10 - 15 minutes, turning tray once, or until lightly golden brown.
• Remove from oven and cool on tray for 5 minutes before transferring to a wire rack.

THERMOMIX INSTRUCTIONS

• Place the sugar into mixing bowl and mill 10 sec/speed 9
• Place butter and vanilla into mixing bowl and mix 2 min/speed 3
• Add egg, flour, baking powder, spices and salt and mix 10 seconds S 3.5.
• Add dates and mix 10 sec/reverse speed 3.
• Follow the rest of the instructions above.
• These are a fantastic addition to school lunch boxes.
• Enjoy!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious healthy lunchbox friendly treats you might like are these delicious Fig Bars and Raspberry Coconut Squares.

They know the boundaries, so they never ask for anything too outlandish, but they appreciate being asked just the same.

Now I can take it a step further as I have the pleasure of actually creating recipes with my 12yr old food-loving son. And because he understands the balance of nourishment and taste, the upside to this little collaborative approach is that the food is more likely to be eaten rather than return home! Unsurprisingly, muffins are hot on their list of regular items.

Muffins are always a delicious treat, but it’s still a good idea to mix them up for variety.

I always try to make my muffins as nutritious as possible, so in this recipe I added the sunflower seeds, carrots and apples to the staples, which include the best quality eggs, butter, flour, sugar and coconut I can find and don’t they just make the perfect healthy lunchbox snack too!

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

White Spelt flour
Wholemeal spelt flour
Coconut sugar
Sunflower seeds
Baking powder
Cinnamon
Salt
Desiccated coconut
Milk
Vanilla powder

Print

APPLE AND CARROT MUFFINS

Ingredients

• 1 cup spelt flour
• 1 cup wholemeal spelt flour
• 1/2 cup coconut sugar
• 1/2 cup sunflower seeds roughly or finely ground
• 2.5 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup desiccated coconut
• 1 large granny smith apple peeled and grated
• 1 medium carrot grated
• 2 cups milk
• 100 grams butter melted and slightly cooled
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 175 degrees.
• Butter a 12 hole muffin tray.
• Mix flour, sugar, baking powder, desiccated coconut, cinnamon, sunflower seeds and salt in a large bowl.
• Whisk together the eggs, butter, milk and vanilla and add to the flour mixture along with the grated carrot and apple and gently mix through.
• Spoon the batter into the muffin tray until 3/4 full and bake for approx 20 mins or when skewer comes out clean.
• Enjoy and share the recipe with your friends!

Here’s a little information on the benefits of each ingredient:

Sunflower seeds

High in Vitamin E, magnesium and cancer-fighting selenium, anti-inflammatory, mineral-rich (great for bones), great for nerves and skin.

Carrots

Protect against heart disease and cancer, high in anti-oxidants and vitamins (A, K, C and calcium).

Apples

Packed full of disease fighting vitamins (C & B-complex), and a rich source of antioxidants, minerals flavanoids and dietary fibre.

Eggs

Go for pasture-raised or organic. High in Omega 3’s, Vitamin D, choline and selenium.

Butter

Full of vitamins (A, E, D & K), lauric acid, anti-oxidants anti-cancer properties.

Coconut

Contains minerals, supports brain function, increases feelings of satisfaction and fullness, healthy fat, high in fibre.

If you make this recipe please do take photos and send them to me.If you share them on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

If you liked this recipe you may also like these other delicious muffin recipes – Date & Cinnamon Muffins and Savoury Cheese Muffins.

Bren x