Preheat the oven to 180°C or 160°C fan assist
Line a giant muffin pan with 12 paper cup linings. Place on a baking tray until ready to fill
In a mixing bowl add the flour, bicarbonate of soda, salt, cinnamon, ginger, nutmeg, mixed spice, coconut, and almond flour together. Whisk to ensure all ingredients are evenly mixed.
160 g self raising flour, 1/2 tsp bicarbonate of soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp mixed spice, 45 g desiccated coconut, 20 g almond flour
In a separate bowl and the brown sugar, white sugar and eggs using a hand mixer beat together on medium speed for three minutes until pale and creamy and double in size
2 extra large eggs, 140 g brown sugar, 60 g white sugar
Drizzle in the delicate olive oil while continuing to mix
120 g delicate olive oil
Add the vanilla and almond essence to the yoghurt and stir into the egg mix
75 g full fat Greek yoghurt, 1 tsp vanilla vanilla extract, Few drops almond extract
Add the flour mix to the egg mix in three batches mixing in between each addition
Fold in the carrot, apple and walnuts
160 g of apple and carrot grated, 45 g walnuts toasted and roughly chopped.
Pour the batter evenly amongst the 12 paper cup linings
Bake in the preheated oven for 25 to 27 minutes until golden and a skewer inserted comes out clean
Remove muffins from baking pan and place on wire rack to cool
