Sometimes you can take a great cake and turn it into fabulous muffins. And this is one of those times. With a few subtle tweaks and a slight adjustment of temperature and time, I have turned our Plum and Coconut cake into a delicious batch of Healthy Coconut Muffins. I topped my batch with fresh nectarine because they are at the peak of their season but you could really substitute for any in season fruit. These muffins have the added benefit of Nourishing Bubs fruit puree to add fibre and nutrients. The recipe is nut free so they are also perfect for school lunchboxes!
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30-36 mini muffins
Preheat oven to 180°C. Line a mini muffin tin with patty papers.
Combine the defrosted Nourishing Bubs puree, yoghurt, eggs, and honey. Whisk to combine.
Add flour, baking powder and desiccated coconut. Mix well. Finally add in melted coconut oil. Work quickly if weather is cold to prevent coconut oil solidifying and uneven dispersion through mixture.
Pour into prepared pans and decorate with nectarine wedges. Bake for 20-25 minutes or until golden and cooked through.
Due to presence of honey, recipe is not suitable for infants under the age of 1.