50g/1.7 ozgood quality dairy-free dark chocolatefor glazing
1/2-3/4 cup/90-150g/3-5.2ozChoice of: raisins, currants, dried apple, dried cranberries, dairy free chocolate chips, cacao nibs, crushed walnuts, almond or a filling of choice
Preheat your oven to 160°C and prepare a 12 cup muffin tin with patty cake liners or baking paper.
Combine the coconut flour, almond flour, Natvia, baking powder and ground spices in a large mixing bowl.
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.
Pour the wet ingredients into the dry flour mix and combine thoroughly.
Fold through the filling options you have chosen, and the orange zest.
Divide the mixture evenly into the 12 muffin cups.
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.
When cooled completely, melt the extra dark chocolate to create crosses on the top.