These muffins are gluten free, refined sugar free, dairy free and absolutely delicious! They’re the perfect snack to bring to work for an afternoon treat or a great option to put into the kids lunch boxes.
3 cups almond meal
½ teaspoon baking soda
½ cup shredded coconut
¼ cup coconut cream
2 eggs, beaten
Juice and zest of 1 lemon
½ cup coconut oil, melted
¼ cup honey (the original recipe says ½ cup; I like it quite tart but you can add more honey if you would like yours sweeter)
Preheat the oven to 160°C and grease a muffin tray with coconut oil.
Mix the almond meal, baking soda and coconut in a bowl. Add in the rest of the ingredients and mix until well combined. Spoon heaped tablespoons of the mixture into the muffin tins.
Place in the oven for 25-30 minutes or until golden on top, then leave to cool.