Prep: 10 min
Cook: 20 min
Makes 8 small muffins
- 2 Tbsp BioBalance Certified Organic Virgin Coconut Oil, melted
- 1 cup ground almonds
- 1/2 cup tapioca flour
- Pinch of sea salt or Himalayan salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp ground ginger
- Zest of 1 orange
- 2 Tbsp BioBalance Coconut Oil
- 2 Tbsp maple syrup (or your preferred sweetener, honey etc)
- 1 tsp vanilla extract
- 1 egg
- 1/2 a large grated apple (or 1 small)
- 1/4 cup raisins
- Juice of half an orange
- 1/2 tsp honey
Pre-heat the oven to 180 degrees on fan bake.
First make the muffins by mixing together all the dry ingredients with a whisk to remove any lumps. Add the wet ingredients and carefully mix to combine.
Pour the mixture into a muffin tray lined with muffin cases or use silicon cases.
Bake the muffins for 15-20 minutes or until cooked. To check they are cooked through, insert a knife into the muffin, the knife should come out clean. If there is still raw mixture on the knife then put the muffins back in the oven for another few more minutes.
Make the glaze by mixing together the orange juice and honey. Pour the glaze over the muffins and place them back in the oven for a further 5 minutes.
Leave the muffins to cool completely on a cooling rack.
To make the icing mix together the coconut oil, cacao butter, cacao powder and maple syrup. Place in the freezer for 3 minutes to make it a little firmer. Don't leave it in for any longer or you will be left with a solid bowl of chocolate! Whisk to remove any lumps.
Using a piping bag or snap lock bag pipe the chocolate crosses onto each muffin.
These muffins are best eaten at room temperature.