Metric | Imperial Measurement Conversions


  • 6 ea  Eggs
  • 1/2 cup/45g/1.5oz  coconut flour sifted
  • 1 cup/90g/3oz  Almond flour
  • 2 tsp  baking powder
  • 1/3 cup/60g/2oz  macadamia nut oil or melted coconut oil
  • 1/4 cup/60ml/2oz  Unsweetened Almond Milk
  • 1/4 cup/45g/1.5oz  stevia sweetener
  • 1 tbsp/20ml/0.7oz  Vanilla Extract
  • 1 tsp  Ground cinnamon
  • 1 tsp  Ground Ginger
  • 1/2 tsp  Ground nutmeg
  • 1/2 ea  Orange zested
  • 50g/1.7 oz  good quality dairy-free dark chocolate for glazing
  • 1/2-3/4 cup/90-150g/3-5.2oz  Choice of: raisins, currants, dried apple, dried cranberries, dairy free chocolate chips, cacao nibs, crushed walnuts, almond or a filling of choice


  1. Preheat your oven to 160°C and prepare a 12 cup muffin tin with patty cake liners or baking paper.
  2. Combine the coconut flour, almond flour, Natvia, baking powder and ground spices in a large mixing bowl.
  3. Using an electric mixer, beat the eggs for approximately 5 minutes until thick and creamy (you can do this by hand with a whisk if a mixer is not available). Then, beat the macadamia oil, almond milk and the vanilla into the eggs until the mixture is smooth.
  4. Pour the wet ingredients into the dry flour mix and combine thoroughly.
  5. Fold through the filling options you have chosen, and the orange zest.
  6. Divide the mixture evenly into the 12 muffin cups.
  7. Bake for approximately 30-35 minutes until the muffins are cooked through. The tops should be golden and a skewer inserted into the middle should come out clean.
  8. When cooled completely, melt the extra dark chocolate to create crosses on the top.
  • Nutritional Info

    No nutritional info supplied

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