I LOVE EASTER ! and I think these muffins would make the perfect addition to your dessert table as a non-chocolate option! Not only do these muffins look so delicious, they taste amazing. They are GF and DF but these coconut muffins are sooo fluffy and creamy they just melt in your mouth at every bite! I have also made this same recipe as a cake for my Mums birthday and it was a winner… one recipe with so many options!!! give it a go and make sure you share your creation with me via instagram @ge.healthylife and use #bakingwithge
- 1/2 cup buckwheat flour
- 1 & 1/2 cups almond meal
- 3/4 cup desiccated coconut
- 1 tsp baking powder
- Pinch of pink salt
- 1/2 cup melted coconut oil
- 1/2 cup almond milk
- 3 eggs
- 1/2 cup rice malt syrup
- 1/2 tsp vanilla
- Cacao butter
- Juice of 1 lemon
- 1 tbsp coconut sugar
- Spinkle of cinnamon
(Note: The icing for these muffins is not a necessity. It is a bit of a tricky one to master & I am still learning how to perfect it but give it a go if your up for the challenge! The muffins are delicious without icing too).
- Preheat oven to 180 degrees celsius.
- Combine buckwheat flour, almond meal, coconut, baking powder and salt in a mixing bowl.
- Combine coconut oil and rice malt syrup in a bowl and mix together.
- Add eggs, almond milk, vanilla and coconut oil/rice malt mixture to the dry ingredients and stir until combined.
- Spray your muffin tin with some coconut oil and evenly spoon out mixture.
- Bake in preheated oven for 20 mins.
- While cake is in the oven, prepare icing by combining cacao butter, lemon juice, coconut sugar and cinnamon on low heat on the stove – (once combined, your icing mixture will look like melted butter). Pour it into a bowl and set in the fridge for about 15-20 mins. When it is set it will go back to being a hard butter like consistency.
- Once muffins are cooked and cooled, spread the icing on the top of your coconut muffins. Top muffins with extra coconut and some edible rose petals for decoration!