These mini muffins not only look beautiful but they bring a burst of happiness as soon as you bite into them. They are gluten free, dairy free and nut free….so they make for the perfect little parcel to add to the little ones lunchboxes or to put out for a lovely morning tea treat with your coffee and babycino’s.
The muffins freeze really well, so my suggestion is to get baking, whip up a few different flavour combo’s and freeze them individually so you can grab them on your way to the park. By the time you get there they will have thawed and ready to go (if you have been able to resist them on the drive there).
This recipe makes about 20 mini muffins.
- 3/4 cup of organic coconut flour (sifted to remove lumps)
- 1/2 cup of organic shredded coconut
- 1/2 tsp GF baking soda
- 1/4 tsp Himalayan sea salt or celtic sea salt if you’d prefer
- 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
- 1/3 cup of coconut nectar (or raw honey if you’d prefer)
- 1 tsp vanilla extract
- Topping: fresh or frozen raspberries to pop on the top
- Pop the oven on to pre-heat while you get everything together. 180 degrees C.
- In a small bowl, mix all dry ingredients (except the coconut) together making sure you get rid of any lumps.
- In another bowl, beat eggs, and mix in melted coconut oil, agave / honey and vanilla.
- Add dry ingredients to wet mix and stir until well combined. Add shredded coconut and stir in.
- At this stage the coconut flour will act like a sponge and absorb all the liquid from the eggs and oil. It is super important that you now let the mixture sit for up to 5 minutes to allow the flour to fully absorb all the liquid prior to baking, otherwise you muffins will be quite dry.
- After you’ve waiting out 5 minutes, give the mixture another quick stir and a taste test. If it tastes too dry at this stage, add a little more agave or honey to moisten the mixture again, then spoon into a 24 hole mini muffin tin. Fill each one right up as the muffins don’t rise much while they are cooking, so there is no danger of them erupting like little lava pops as some of my early creations have done before my eyes.
- Now lets make these muffins pop with colour. Top each muffin with a beautiful whole raspberry (frozen ones work well if they are not in season), pushing it softly into the centre of each muffin.
Don’t they look gorgeous!
Once you have finished admiring your handy work, place the tray in the oven for between 20-25 minutes, until the tops have gone a lovely golden colour.
Whilst they are baking, clean up the mess you’ve created, before popping the kettle on and settling in for a nice little raspberry coconutty guilt free treat.
If there are any left overs, put them into an airtight container and store in the freezer until you’re ready for more.
Flavour combo’s: If raspberries aren’t your thing, have a play with other flavour combo’s…..here’s some other options to get your creative juices flowing…
– Apple and mulberry
– Blueberry and chia seeds
– Apricot and walnut
– Banana and cacao nibs
The possibilities are endless…..