Grain Free Coconut & Cacao Muffins

These muffins were just a simple experiment in a Coeliac kitchen but ended up being rather delicious!  I put the remaining few in the fridge over night and they took on a totally different textural charm. So moist, soft and lightly chewy – I love them!

Here’s my recipe, I hope you enjoy them too xxx


Pre heat oven to 200ºC | Makes around 12-15 muffins | Bake for 15-18 mins

In a large mixing bowl, add chronologically, mixing after each addition:


150g Coconut flour

65g coconut sugar

10g xanthem gum

25g tapioca starch

65g potato starch

30g raw cacao

5 x free range organic eggs

160g coconut cream

pinch sea salt

60g coconut oil

25g maple syrup

50g runny honey

180g Alpro coconut milk

60g dark choc chips (saving 10g to put a few on the top of each muffin before putting into the oven)

Once vigorously mixed, spoon into cake cases, top with few chips each and put at the top of the oven for 15-18 mins.

Remove and allow to cool. Delicious on their own but alternatively serve with some non-dairy ice cream, a drizzle of soy cream or chill and serve with a blob of nut butter.


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