Honey, walnut + thyme muffins
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
  • 1 cup brown rice flour
  • ¾ cup almond meal
  • ½ cup dessicated coconut
  • 1 tsp bicarb soda
  • ⅓ cup raw honey
  • 3 eggs
  • ¾ cup full fat coconut milk
  • ½ cup coconut oil
  • ⅓ cups roughly chopped walnuts, plus extra to decorate
  • 1 Tbsp fresh thyme, finely chopped, plus extra to decorate
  1. Preheat oven to 160 C || 320 F
  2. Melt the coconut oil and honey by placing their jars in a tub of hot water for a few minutes.
  3. Add the measured amounts to a bowls and whisk in the coconut milk and eggs.
  4. Add the flour, meal, coconut and bicarb soda in a separate bowl and mix well to combine.
  5. Slowly pour the wet ingredients into the dry, stirring as you go with a wooden spoon or spatula. Mix until well combined and smooth.
  6. Stir through the walnuts and thyme.
  7. Evenly distribute amongst 10 muffin cases or 12 cupcake cases (or lined pans). Sprinkle with extra nuts and thyme to decorate.
  8. Cook 20 mins or until golden on top and a skewer comes out clean. Makes 10 muffins or 12 large cupcakes.
Recipe by to her core at http://tohercore.com/honey-walnut-thyme-muffins/