AuthorJordan Pie
Preheat the oven to 170C. Grease 2x muffins tins with coconut oil.
Add all the muffin ingredients into a food processor or thermomix and blend to combine. Scrape down the sides and re-blend.
Scoop the muffin mixture into the pre-prepared muffin trays evenly and place them in the oven to bake. Bake for 30-35 minutes, or until golden brown and cooked through.
Meanwhile, add 1 cup of rapadura sugar to a food processor or thermomix and blitz into a fine powder. If you don't have a thermomix add all the caramel icing ingredients into a bowl and whip the ingredients together in a bowl using a hand beater for a few minutes, or until it starts to thicken. Scoop the caramel icing into a pouring jug and place in the fridge. If you're using a thermomix, attach the butterfly attachment and add all the caramel icing ingredients into the bowl and whip the mix together at Speed 4 until is starts to thicken nicely. When it's ready, pour it into a pouring jug and place in the fridge.
When the muffins are ready, remove them from the oven to cool down to room temperature.
Mix the caramel together incase it has separated, then pour/ scoop the caramel icing on top of the muffins, serve and enjoy.
Store the rest in an air tight container.
Ingredients
Directions
Preheat the oven to 170C. Grease 2x muffins tins with coconut oil.
Add all the muffin ingredients into a food processor or thermomix and blend to combine. Scrape down the sides and re-blend.
Scoop the muffin mixture into the pre-prepared muffin trays evenly and place them in the oven to bake. Bake for 30-35 minutes, or until golden brown and cooked through.
Meanwhile, add 1 cup of rapadura sugar to a food processor or thermomix and blitz into a fine powder. If you don't have a thermomix add all the caramel icing ingredients into a bowl and whip the ingredients together in a bowl using a hand beater for a few minutes, or until it starts to thicken. Scoop the caramel icing into a pouring jug and place in the fridge. If you're using a thermomix, attach the butterfly attachment and add all the caramel icing ingredients into the bowl and whip the mix together at Speed 4 until is starts to thicken nicely. When it's ready, pour it into a pouring jug and place in the fridge.
When the muffins are ready, remove them from the oven to cool down to room temperature.
Mix the caramel together incase it has separated, then pour/ scoop the caramel icing on top of the muffins, serve and enjoy.
Store the rest in an air tight container.
Hi, can you replace the buckwheat flour with coconut flour or arrowroot flour? Thanks
Hi Melissa,
Unfortunately we haven’t tried those substitute flours for this recipe so we cannot guarantee they would have the same result.
Can the butter be substituted for ghee in this recipe? Thanks 🙂
yes Sue-Ann, that shouldn’t be a problem at all 🙂
Hi. This looks so delicious but I can’t make it as there doesn’t seem to be any measurement (ml, grams etc) attached to this recipe. How many grams butter is 80100? Also how much coconut oil is125ml or grams? 2 vanilla beans or teaspoons? How much sugar is 125 grams or ml? etc etc. Could you please help? Thank you
Hi Charmaine, sorry about this! We’ve just swapped our recipes over to a new format and it looks like the measurements were jumbled. I’ve fixed this now, so you can get baking! Thanks for the heads up 🙂
What is the amount of coconut cream in the caramel recipe?
Hi Suzie, it’s 1x 400ml can coconut cream, but it’s the thick part only 🙂