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!
Healthy Coconut Muffins
Nourishing Kitchen
30-36 mini muffins
10 minutes
20-25 minutes
Muffins
Breakfast
Morning Tea
Afternoon Tea
Dessert
Ingredients
4 x Nourishing Bubs Plum Puree Cubes
4 x Nourishing Bubs Pear Puree cubes
2 eggs
½ cup coconut oil, melted
¾ cups Full Fat Greek Yoghurt
½ cup honey
1 cup desiccated coconut
1 tsp baking powder
2 cups self-raising wholemeal flour
2-3 nectarines, cut into 12-18 segments each
Directions
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.