I make these gluten and dairy free muffins for the kids lunch box and they enjoy giving me a hand!
1 navel orange (including the peel)
the juice of a second navel orange
1/2 cup of coconut oil, slightly softened
1/2 cup of coconut sugar
1/2 cup of coconut flour
1 1/2 heaped teaspoons of baking powder
3 heaped tablespoons of chia seeds, soaked in hot water
3 x 70g eggs
Preheat oven to around 180 C
Grease a muffin tray. This recipe makes around 8 large muffins or 24 mini muffins.
Puree the navel orange in a food processor, add the juice from the second orange and set aside.
In a bowl place coconut oil and coconut sugar, beat thoroughly. Add one egg at a time and beat again after each addition. The mixture should be a creamy consistency. Add the orange mixture and the chia seeds and stir thoroughly.
Add the coconut flour and the baking powder and fold through. If the mixture is a little dry add more orange juice as you want the mixture to be wet consistency.
Spoon the mixture into the muffin tray and bake for 15-20 mins for mini muffins and 25 – 30 for larger muffins.
Allow to cool before serving.