I have re-invented a previous recipe to make them more attractive to my boys! All it takes is a little chocolate icing and they are declared a winner.
They don’t have any extra sugar added… instead I halved the sugar from the muffins and used this in the icing. As all the other ingredients are nutrient rich (which includes a protein hit) I don’t mind a little sugar as a lunch box treat.
I doubled the recipe below to make 30 muffins.
In a large bowl WHISK TOGETHER:
- 4 eggs
- 1 tsp vanilla powder
MIX IN:
- 1.5 cups almond meal
- 1/2 cup coconut oil (melt first if solid)
- 3/4 cup desiccated coconut
- 1/2 cup rapadura or coconut sugar
- Zest of one orange (or lemon is good too!)
SPOON into greased muffin tins (I love these pans pictured… more like a ‘patty pan’)
Bake on 180 degrees – for around 15 mins – until browned on top. Once cool, transfer to a wire rack.
MIX TOGETHER & THEN ICE WITH:
MIX TOGETHER & THEN ICE WITH:- 1/4 cup cacao powder
- 1/2 cup rapadura sugar
- 1 Tbsp coconut oil
- once mixed, add a dash of water to get an easy to spread consistency
These will keep in the fridge for a week… or I keep mine in the freezer and pop them into lunch boxes each morning.