‘get the benefits of moringa whilst enjoying a muffin with your morning latte’
what you need
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup pumpkin seeds
2 tsp moringa powder (I used Organic India Moringa Powder)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil
1/2 cup honey
coconut butter icing
3/4 cup coconut butter
2 tbsp honey
1 tbsp coconut cream
1/2 tsp cinnamon
1/2 tsp vanilla extract
Raw dark chocolate, grated (optional)
what to do
Preheat the oven to 180°C. Grease or line a muffin tin.
Place the coconut flour, tapioca flour, pumpkin seeds, moringa powder, baking soda and salt in a food processor or high speed blender and pulse until the pumpkin seeds are ground into a fine meal.
Add the eggs, oil, honey and mix until smooth.
Spoon into the muffin tin, then place in the preheated oven.
Bake for 20-25 minutes or until a tester inserted comes out clean. Remove from then oven and then set aside to cool.
Once cooled, remove the muffins from the tin.
Then make the coconut butter icing. Place the coconut butter, honey, cinnamon, coconut cream and vanilla into a food processor or high speed blender and process until smooth.
With a clean knife or spatula, smooth the icing over the top of the muffins. Sprinkle over some grated dark chocolate and place the muffins in the fridge for the icing to set.
You can leave out the Moringa powder if you wish. Instead, you could add 2 tbsp of cacao or raw choc chips for extra chocolate flavour or just leave the muffin as pumpkin seed coconut muffin.