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Yum : Breakfast Muffins

Chocolate Breakfast Muffins

Since discovering these fantastic breakfast muffins through my friend Anna, we haven’t looked back.  I make a couple of batches every week and they quickly disappear – Poppy and James just love them.  Give them a whirl – they are delicious and sugar free, dairy free, gluten free and grain free!

Chocolate Breakfast Muffins

  • 3 smallish very ripe bananas or 2 apples and a pear (peeled)
  • 1/4 avocado (optional – anywhere from a tablespoon to 1/2 an avo works. It adds in some more good fats and changes the texture slightly.)
  • 1/2 cup coconut flour
  • 1/2 cup raw cacao
  • 1 tablespoon acai berry blend or you could use C-berry blast for immune boosting power and a milder flavour.
  • 6 free range eggs (room temperature)
  • 1/2 cup coconut oil melted (or melted butter)
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons vanilla bean paste (or 2 teaspoons vanilla extract)
  • Fresh or frozen raspberries

Method

  • Add all ingredients into a Thermomix except for the raspberries and mix until well combined with no lumps
  • Spoon into muffin tray (to make 12 large muffins)
  • Pop a few raspberries into each muffin
  • Bake at 160°c for 20 – 25 mins until they are firm to the touch.  Be careful not to let them burn.
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One comment on “Yum : Breakfast Muffins

  1. Anonymous
    Thursday, 19 May 2016 at 4:38 pm #

    Sounds delicious, I bought some coconut flour a few weeks a go and was after a recipe to use it with, this may do the job.

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