Makes: 8 large muffins
I mean it when I say I think these orange muffins are the BEST muffins I have ever tasted, which is of no suprise given my favourite cake is orange and almond meal.
These are a slightly lighter version of that cake. It is also my very first successful coconut flour experience, I had given up on this flour until my friend Amie shared it with us. All you need is a blender to blend the whole orange.
I made and photographed these muffins whilst on holiday and didn't have large muffin tins. Consequently, we have here 24 mini muffins.
Please note that if you choose not to use coconut flour and do not adjust the liquid accordingly, your mixture will be very wet and you may have a #muffinfail. Coconut flour is very dry. This recipe has been created using exact measurements to assure success - vary ingredients at own risk! ;-)
You'll need:
1 whole navel orange (including peel) plus the juice of a second navel orange
1/2 cup of coconut oil slightly softened
1/2 cup of coconut sugar
1/2 cup of coconut flour
1.5 heaped teaspoons baking powder
3 heaped tablespoons chia seeds, soaked in hot water
3 x 70g eggs
Preheat oven to 170 degrees. Prepare/grease your muffin tray.
Purée one navel orange in a food processor and set aside. Juice the other orange and add this to the orange mixture. Set aside.
In a bowl place 1/2 cup of coconut oil and coconut sugar. Beat thoroughly. Add one egg at a time and beat thoroughly after each addition. The mixture should be a creamy consistency. Add the orange mixture and the chia seeds and stir through.
Add the coconut flour and the baking powder and fold through. If the mixture is a little dry add more orange juice as you want the mixture to be wet consistency.
Spoon the mixture into the muffin tray and bake in the oven for 25-30 mins or until cooked.
Once cooked, allow to cool before serving (if you're that patient).
And your next step? Let me know what you think of them after you've made them! I hope you love them as much as I do.
