cacao, pear and coconut muffins

  • 1½ cups (240g) wholemeal (whole-wheat) flour, sifted
  • 1 cup (100g) LSA+
  • ½ cup (40g) desiccated coconut
  • ¾ cup (135g) rapadura sugar
  • ¼ cup (60ml) maple syrup
  • ⅓ cup (35g) raw cacao powder
  • 1 egg
  • 2 teaspoons baking powder
  • 1¼ cups (310ml) coconut milk
  • ¾ cup (180ml) grapeseed oil or light olive oil
  • 1 (240g) beurre bosc pear, grated
  • ⅓ cup (65g) chocolate-coated cacao nibs++
  1. Preheat oven to 180°C (350°F). Place the flour, LSA, coconut, sugar, maple syrup, cacao, egg, baking powder, coconut milk, oil and pear in a large bowl and stir to combine. Spoon into a 12 x ½-cup-capacity (125ml) well-greased muffin tin and top each with the cacao nibs. Cook for 30 minutes or until cooked when tested with a skewer. Turn out onto a wire rack to cool completely before serving. Makes 12.

+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.

++ Find chocolate-coated cacao nibs at health food stores. 

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