Lemon & Cashew Paleo Muffins

Makes 12 small muffins

Ingredients.

Muffins
1 cup of cashew butter

½ cup apple sauce

¼ cup of almond milk

¼ freshly ground flax seeds

1/3 cup of maple syrup/raw honey/coconut sugar

2 large free-range eggs

1 ½ tsp gluten free baking powder

Pinch of sea salt

Frosting
½ cup of coconut butter

½ cup of coconut oil

Zest of 2 lemons

2 tbsp of raw honey

Method

Preheat oven to 180 degrees Celsius and line 9 muffin tins with paper liners / silicon moulds

1. In a food processer, combine the ingredients until the batter is nice and smooth

2. Carefully pour the mixture into the muffin tin, filling each mould until ¾ full

3. Bake for 35-40 minutes or until golden brown

4. To make the frosting, add the remaining ingredients to a high-powered blender. Blend until the mixture is whipped and completely smooth

5. Once the muffins are cooked, let them cool in the freezer for about 10 minutes

6. Add 1 tbsp of frosting to each muffin and decorate with coconut flakes, lemon peel and sea salt flakes or crushed dried rose petals or chamomile flowers for something extra special.