Just in time for Easter we have perfected our Easter muffin recipe.
It’s gluten, dairy and sugar free deliciousness you can enjoy without the guilt!!
70g coconut oil, melted
1 ½ cups (195g) almond meal
¼ cup (40g) arrowroot flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons fresh ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cardamom
Pinch of sea salt
3 drops of doTerra Wild Orange essential oil (be sure to only use food grade orange essential oils)
2 tablespoons dried blueberries
4 tablespoons sultanas
2 small apples peeled and grated
1 teaspoon vanilla bean paste
2 tablespoons of organic cacao nibs
1/3 cup (110g) Rice Malt Syrup or honey
3 free range eggs lightly beaten
Preheat fan forced oven to 180 degrees.
Lightly grease with coconut oil 12 muffin or cupcake pans.
Combine grated apple, rice malt syrup and melted coconut oil in a small sauce pan on a low heat, stir continuously till it starts to bubble and froth, remove from heat and set aside.
In a large mixing bowl add all dry ingredients, stir to combine, add eggs one at a time and then vanilla bean paste and wild orange oil. Once combined gently fold in your apple syrup mixture.
Pour mixture into prepared muffin or cupcake pans.
** If you want to add the cross now is the time**
½ cup coconut flour
1 tablespoon rice malt syrup
1 tablespoon water
Combine all cross ingredients in a medium size bowl, once combined pour into a piping bag and then pipe the cross on top of your muffin.
Bake in preheated oven for 15 minutes *Note cooking times may vary with different ovens.
Easter muffins are delicious hot or cold 🐰