Without a shadow of a doubt the most common request I receive regarding wholefood recipes is from mums trying to find a simple yet delicious muffin recipe that the kids will love, made with unprocessed wholesome ingredients.
This recipe for basic wholefood mini muffins is a real corker because it ticks all the boxes.
It contains healthy, wholefood ingredients with a good combination of protein, fat and complex carbohydrates for sustained energy; it is free from nuts so can be taken to school; it is simple and easy to make for those who aren’t particularly skilled in the kitchen; and the same recipe can be used a hundred and one ways, depending on what you choose to add in to flavour the muffins. This is the only muffin recipe you will need from here on in…
Basic Wholefood Mini Muffins
GF | NF | DF
Makes 20 Mini Muffins
Ingredients
- 3⁄4 cup coconut flour (sifted)
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 6 eggs (lightly beaten)
- 1⁄2 cup coconut oil (melted)
- 1⁄2 cup rice malt syrup or honey
- 1 tsp natural vanilla extract or 1⁄2 vanilla pod scraped
Method
Preheat oven to 180°C and line a mini muffin tray with 20 mini muffin cases or baking paper cut outs.
Mix the dry ingredients (coconut flour, baking soda and salt) in one bowl.
Lightly beat eggs in a separate bowl. Add syrup/honey and vanilla. Beat well to combine. Add melted coconut oil (but make sure it is not too hot as it will scramble your eggs) and mix until combined.
Add wet ingredients to dry mixture and mix well to combine. Leave the mixture to stand for up to 5 minutes after you have combined the dry and wet mix, so the coconut flour has time to soak up the liquid before you add in your other ingredients of choice. If the mixture looks too dry after this soaking time, simply add a little more oil and syrup until you achieve a light fluffy batter.
Then mix in your favourite ‘add in’ combination. For example, 12 small bananas mashed with 2 tbsp chia seeds, or 1⁄2 cup frozen blueberries (plus extra for topping) with 1⁄2 cup fine desiccated coconut, or 1 finely diced apple with 1⁄4 cup dried mulberries or walnuts … you choose. The options are endless.
Cook in the oven for 25 minutes, or until golden brown on top. Allow to cool for 5 minutes before turning out onto cooling rack.
Enjoy.
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