Coconut and Almond Flour Muffins

Prep Time 10 mins
Total Time 30 mins
Serves A group
Ingredients
WET INGREDIENTS 
¾ cup coconut flour (sifted)
¾ cup gluten free flour
½ cup almond meal flour
½ cup shredded coconut
¼ cup coconut palm sugar
1 tsp baking powder
1 tsp sea salt (to taste)

DRY INGREDIENTS 
6 eggs
¾ cup coconut cream
4 tbsp black and or white Chia seeds
2 tbsp Chia bran
¾ cup coconut palm syrup
½ cup honey
¼ cup coconut oil
2 tsp vanilla extract
½ cup macadamia nuts
Method

Preheat your oven to 350F. In a medium large bowl, mix all the dry ingredients together and set aside. Prepare the muffin tins by either spraying with non-stick spray or rubbing them with coconut oil. In a medium large bowl, beat the eggs for 1 minute. Then add the rest of the wet ingredients and mix well to combine. Add the Chia seeds and bran, mix well and set aside for 3 to 5 minutes to let the Chia seeds expand. Then add the dry ingredients slowly and mix well to combine. If there are any lumps of coconut flour, try to break them up with the back of a spoon. Add macadamia nuts and mix. Then spoon into prepared muffin tins. Bake for about 15 minutes or until they start to brown. Loosely cover them with baking paper and continue baking for about 10 to 15 minutes or until they are firm to the touch in the middle. You may need to reduce the oven temperature a little depending on your oven. Remove from oven and cool a little before serving. Tip: These muffins don’t rise very much so fill the tins to the top. You can also line the muffin tins with little paper “cupcake” holders.

view nutritional information
 
Energy (kJ)
Calories
Total Fat
Saturated
Polyunsaturated
Monounsaturated
Trans
Cholesterol
Vitamin A
Vitamin C
Sodium
Potassium
Total Carbs
Dietary Fibre
Sugars
Protein
Calcium
Iron
Per Serve
4113
983
55
14
2
9
0 g
190
7%
1%
647
320
119
14
86
21
19%
38%