Grain free, paleo, and darn delicious these muffins are based on almond meal and coconut flour, making them suitable for gluten free diets. Next time I’m making these in mini muffin tins so we don’t eat them all so quickly!
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1/2 cup fine dessicated coconut
- 1/2 teaspoon bicarb soda
- 1/4 teaspoon finely ground sea salt
- 4 eggs
- 1/3 cup honey or maple syrup
- 3/4 cup coconut milk
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips, carob buttons, or cacao nibs, or
- Zest of 2 oranges and 1 tablespoon chia seeds, or
- 1/2 cup blueberries, raspberries or mixed berries
Preheat the oven to 175C (350F) (I had mine set on 180C for the ones in the photo, so yours shouldn’t go crispy like these).
In a small bowl mix the wet ingredients together.
In a large bowl combine the dry ingredients.
Add the wet ingredients in to the dry and stir with a wooden spoon until the coconut absorbs some of the moisture, so that you have a battery consistency.
Now gently fold the flavour option through the mixture.
Use a muffin tin with six moulds. Either grease the tin or use a non-stick tin.
Fill the batter to the very top of the moulds as it will rise a little, but not as high or as wide as a traditional wheat-based muffin.
Bake in the oven for 30 minutes.
Resist for 5-10 minutes while they cool prior to removing from the tin and serving.
- Try banana and walnut as a flavour combination (this is a good exercise food combination due to the higher carb content)
- Add some cacao powder to make a double choc version
|Servings||6 standard or 12 mini muffins|
|Prep time||10 minutes|
|Cooking time||30 minutes|
|Standing time||5-10 minutes|