I feel like a bit of a cheat posting this recipe as they are actually a variation on the Coconut Apple Cupcakes I created a while back. But I’ve found myself making these so much – more than the apple ones, and the kids love them so I thought it would be a handier reference for everyone. Also I wish there was a way to describe just how good they smell baking! You will have to make them yourself just on this factor alone!
These cute little muffins are perfect for lunchboxes and they also freeze really well for convenience. Just pop them in an airtight container in the freezer and they will keep for up to two months. Pop them in a lunchbox and they will be perfectly defrosted by lunchtime.
These cuties are gluten free, grain free, refined sugar free, nut free and can be made dairy free. They are suitable for GAPS & Paleo protocols. Makes 12 delicious muffins ♥
Preheat oven to 170ºC
Beat vanilla, butter and honey until creamy. This will take 2 to 3 minutes.
Whilst still beating add eggs one at a time until well combined.
Add coconut flour and baking powder and mix well.
The mixture will be very runny, don’t worry just let it rest for 5 minutes. The mixture will thicken perfectly.
Lined a 12 hole muffin tray with patty pans and spoon the mixture evenly between the cases – about one big heaped tablespoon.
Dot the berries into the top of the mixture. This is the way I prefer to do it but you can actually mix the whole lot of berries straight into the mix – just do it gently and until only just combined. This might be an easier option for picky eaters as the berries will be hidden inside the muffin.
Bake for 20 minutes until golden. You can enjoy these warm from the oven or wait till cool. These will keep in an airtight container in the pantry for up to 5 days, or you can freeze as directed above.
Enjoy these little muffins with love from my family to yours.
Glow for life,