Cherry Toasted Coconut Muffins

Makes 12

 Prep time: 15 minutes

Baking time: 25 minutes

242 calories per serve

9.6g protein

18g carbohydrate

14.6g fat

Ingredients

1.5 cups coconut flakes

1.5 cups blanched almond meal 

1/2 cup arrowroot starch 

1/4 cup coconut flour 

60g True WPI90 Rich Chocolate

1 tsp baking powder 

Pinch salt 

1/4 cup coconut oil, melted 

1/4 cup honey 

3 eggs 

1/4 cup coconut milk 

2 cups frozen cherries

Method

1. Preheat oven to 180 degrees Celsius fan-forced.

2. Spread the coconut flakes on a baking tray and toast for about 5 mins or until golden brown.

3. Meanwhile, combine all of the dry ingredients in a large bowl. 

4. Whisk the wet ingredients in a medium bowl.

5. Add the wet mixture to the dry and stir until combined. 

6. Fold most of the coconut flakes (reserving a few to sprinkle on top) through the mixture. Fold through the cherries. 

7. Divide into 10 muffin cases and bake for approximately 25 minutes or until the muffins are a brown colour.

8. Sprinkle the remaining coconut flakes to serve.