4 January, 2016
Almond Coconut Butter and Tangerine Muffins
Almond Coconut Butter and Tangerine Muffins
(Refined sugar free, can be made dairy free)
When I got an opportunity to be one of the first to try new Almond and Coconut butter by Meridian I was bursting with excitement to make something with it.
As I clicked open the jar, the beautiful aroma of coconut touched the tip of my nose. I sunk the spoon into this glorious nut butter and I could immediately see that it was velvety and ever so smooth.
I must admit, I love coconut, I use virgin coconut oil in much if my day-to-day cooking/baking because of its benefits, and to see that Meridian made Peanut and Almond butters with coconut was extremely thrilling, as I knew they will be superior in quality and taste as with all Meridian products.
So, for a moment I’ll stopping to raving about this butter itself and I rather continue telling what I made with it. I love muffins, my kids love muffins, and whom in general doesn’t like a well-made muffins?!? Muffins with blueberries, chocolate chips, or maybe whole chocolate muffins?
However, this time, I made something special, totally original and beautifully soft and tasty- ‘Almond Coconut Butter and Tangerine Muffins’.
The enticing aroma of coconut and almonds works it’s magic in this recipe, these muffins are truly tasty with added goodness of ‘That Protein’ (the protein brand I used) to make them that little bit more wholesome. I used coconut sugar to avoid refined sugars and Meridian Grape Seed Oil for healthier fat option as it has polyunsaturated fats and Vitamin E.
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Makes 12 muffins
INGREDIENTS:
45g Pumpkin and Chia seed super Protein powder (I used ‘That Protein’)
250g Self Raising Flour
½ tsp bicarbonate soda
50g Almond flour (I used Sukrin)
75g coconut sugar
85g Meridian Almond and Coconut Butter
1 very ripe medium banana (around 120g) mashed with fork
2 large eggs (beaten)
2 zested and juiced Tangerines
80ml Grapeseed Oil (used Meridian)
150ml fat free yoghurt (for dairy free version, I use Alpro natural yoghurt)
For the drizzle:
20g Extra Virgin, Organic cold pressed coconut oil (softened) I used Dr. Zack’s
60g Meridian Almond and coconut butter
10g agave syrup
METHOD:
Preheat the oven to 200’C
Place 12 muffin cases in to the muffin tray and set aside.
Sift the self-raising and almond flours in to a large dry bowl. Add the protein powder, mix with the wooden spoon to mix all up.
I another large bowl mash the banana with the fork, add sugar, beaten eggs, grapeseed oil, yoghurt together with zest and juice of the 2 tangerines. Now whisk it all together with the fork (the one used for mashing bananas) until all well combined.
Add the liquid to the dry ingredients and mix gently with the wooden spoon, just lightly until just combined. You don’t wat to over mix the muffin batter as the will come out tough. Don’t worry if there will be any lumps, they will all disappear when baking.
Now spread the batter evenly between 12 muffin cases and bake for 20-25min or until the skewer inserted comes out clean. When they done- take out the oven, take them out together with paper cases on to the wire rack and let it cool.
Until the muffins are cooling, prepare your drizzle by softening coconut oil by placing it in the small heat proof bowl and placing it in the microwave for a minute on the medium power. Take the bowl out, add beautifully smooth and fragrant almond and coconut butter and agave syrup and mix all with a spoon until nicely combined and smooth. Drizzle over the cooling muffins.
Enjoy those moist and fragrant muffins with nice cup of tea J they will keep up to 3 days in the air tight container, or if you wish, you can freeze them up to a month and indulge whenever you feel like it.
