AuthorJordan Pie
RatingDifficultyBeginner

Yields12 Servings
Prep Time7 minsCook Time30 minsTotal Time37 mins

Muffin Ingredients
 375 g coconut cream
 2 tsp vanilla
 1 cup buckwheat flour, sifted
 2 tsp baking powder
Caramel Icing
 400 ml can of coconut cream (the thick part only)
 1 tsp vanilla
 90 g grass-fed butter, at room temperature

1

Preheat the oven to 170C. Grease 2x muffins tins with coconut oil.

2

Add all the muffin ingredients into a food processor or thermomix and blend to combine. Scrape down the sides and re-blend.

3

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.

4

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.

5

When the muffins are ready, remove them from the oven to cool down to room temperature.

6

Mix the caramel together incase it has separated, then pour/ scoop the caramel icing on top of the muffins, serve and enjoy.

7

Store the rest in an air tight container.

Ingredients

Muffin Ingredients
 375 g coconut cream
 2 tsp vanilla
 1 cup buckwheat flour, sifted
 2 tsp baking powder
Caramel Icing
 400 ml can of coconut cream (the thick part only)
 1 tsp vanilla
 90 g grass-fed butter, at room temperature

Directions

1

Preheat the oven to 170C. Grease 2x muffins tins with coconut oil.

2

Add all the muffin ingredients into a food processor or thermomix and blend to combine. Scrape down the sides and re-blend.

3

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.

4

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.

5

When the muffins are ready, remove them from the oven to cool down to room temperature.

6

Mix the caramel together incase it has separated, then pour/ scoop the caramel icing on top of the muffins, serve and enjoy.

7

Store the rest in an air tight container.

Coconut Caramel Muffins

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