CAVE MAN VANILLA & COCOA NIB MUFFINS

CAVE MAN VANILLA & COCOA NIB MUFFINS

Recently I have been incorporating coconut products into my diet in big ways. Coconuts are full of goodness, and from that goodness comes a myriad of health benefits. For a good part of this year, I have been on a diet rich in good fats, protein and green vegetables which has done amazing things for my energy levels, brain function, mental well-being, as well as figure. Coconut oil, desiccated coconut, coconut milk, and coconut flour have been star ingredients in my daily life because their health benefits go beyond their nutritional value. My favourite coco-product is virgin cold-pressed coconut oil, which I blend into my morning coffee, use in cooking, and put onto my skin as a moisturiser.

Using coconut flour in my baking has removed the guilt from eating bakery treats: sluggish, bloated, guilty feelings be gone! To follow my coconut pancake breakfast option, I give you my coconut flour muffin recipe that will please your senses while nourishing your body with protein, antioxidants, and chocolatey-vanilla-ey flavonoids.

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Vanilla & Cocoa Nib Muffins (high protein / low sugar / wheat free / gluten free)

You will need:
1/2 cup coconut flour
1/4 tsp sea salt
1/2 tsp sodium bicarbonate
1 tsp white vinegar
1/3 cup honey
2 tbsp raw cashew or almond butter (optional)
1/2 cup your choice of virgin olive oil / virgin coconut oil / grass fed butter
1 tsp natural vanilla extract
3 free range eggs
1/4 cup raw cocoa nibs (I use Loving Earth brand)

Preheat the oven to 180C. Line a cupcake tray with paper liners. Place the honey, oil, vanilla, eggs, and nut butter into a blender. Whizz until the mixture is light and pale in colour (about 45sec on medium speed). Add the coconut flour and salt, then whizz for a further 30sec until the mixture is smooth. In a small cup, mix the sodium bicarbonate and vinegar together and stir through the mixture. Fold in the cocoa nibs before spooning into the cupcake tray, filling each one 3/4 of the way up the sides.

Bake for 13-15mins until the tops are golden brown, and a toothpick comes out clean when inserted into the middle. Cool 5mins before removing from the tin, then cool further on a cooling rack. They are great served warm, with a dollop of grass fed clotted cream or nut butter & raw honey. If you are going to store them, make sure they have cooled completely before sealing in an airtight container.

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