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
- Preheat oven to 160 C || 320 F
- Melt the coconut oil and honey by placing their jars in a tub of hot water for a few minutes.
- Add the measured amounts to a bowls and whisk in the coconut milk and eggs.
- Add the flour, meal, coconut and bicarb soda in a separate bowl and mix well to combine.
- Slowly pour the wet ingredients into the dry, stirring as you go with a wooden spoon or spatula. Mix until well combined and smooth.
- Stir through the walnuts and thyme.
- Evenly distribute amongst 10 muffin cases or 12 cupcake cases (or lined pans). Sprinkle with extra nuts and thyme to decorate.
- 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 https://tohercore.com/honey-walnut-thyme-muffins/
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