These muffins are the pure taste of summer. Bursting with sweet juicy nectarines (or peaches or plums if you would prefer) these muffins are gluten free, grain free, dairy free and nut free….so they are sure to cater for any visitor that pops in for a cuppa and are also great to add to the kids lunchboxes for a sweet fruity treat, free from any nasties. Just keep in mind there are eggs in this recipe if your school is an ‘egg free’ zone.
As is the case with most of my sweet treat recipes, these muffins freeze really well, so you can make a batch when you have left over summer fruits available or even left over fruit salad, and bring them out when you are in need of a sweet summer inspired healthy treat.
This recipe makes about 20 mini muffins.
- 3/4 cup of coconut flour (sifted to remove lumps)
- 1/2 tsp GF baking soda
- 1/4 tsp Himalayan sea salt
- 6 organic eggs (it sounds like a lot, but the coconut flour will absorb them all in a flash)
- 1/2 cup of melted extra virgin coconut oil
- 1/4 cup raw honey or rice malt syrup
- 1 tsp vanilla extract
- 3/4 cup finely diced ripe nectarine (I leave the skin on for an added colour burst)
- Pop the oven on to pre-heat while you get everything together. 180 degrees C.
- In a small bowl, mix all dry ingredients together making sure you get rid of any lumps.
- In another bowl, beat eggs, and mix in melted coconut oil, coconut nectar (or honey/rice malt syrup) and vanilla.
- Add dry ingredients to the wet mix and stir until well combined. Keep in mind you can’t over work coconut flour like you can with other flours, so mix away until all those lumps are gone. The mixture will thicken considerably whilst you stir, which is what you want.
- Gentle fold in the nectarine pieces and let stand for a couple of minutes before spooning into a mini muffin baking tin (should between 18-20 depending on how generous you are with your serving).
- Pop into the oven and bake for 25-30 minutes (until golden).