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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

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.

Nutrition Facts

Serving Size 12 muffins