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Coconut Caramel Muffins

Yields1 ServingPrep Time7 minsCook Time30 minsTotal Time37 mins

Muffin Ingredients
 375 coconut cream
 125 coconut oil, melted
 2 vanilla
 120 Changing Habits Rapadura Sugar
 1 Changing Habits Shredded Coconut
 1 buckwheat flour, sifted
 2 baking powder
 A pinch of Changing Habits Seaweed Salt
Caramel Icing
 1 Changing Habits Rapadura Sugar
 1x 400ml can of coconut cream (the thick part only)
 2 pinches of Changing Habits Shredded Coconut
 1 vanilla
 80100 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.

Nutrition Facts

Serving Size 12 muffins