Preparation time: 15 minutes
Difficulty: 2/5
Servings: 6
Ingredients
- 4 large eggs
- 2 tbsp honey
- 50g coconut oil, melted
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 30g coconut flour
- 1/2 tsp baking powder
Method
- Preheat the oven to 180°C fan-forced.
- Line a 6-cup muffin tin with non-stick muffin cases.
- Separate the egg whites from the yolks, placing the whites in the bowl of a stand mixer.
- In a separate bowl, combine the yolks, coconut flour, baking powder and salt. Mix well. The mixture will be quite thick.
- Add the honey to the egg whites and whisk at high speed for 5-6 minutes, or until the mixture becomes completely pale and forms a stable foam.
- Take a small amount of the whipped egg-white mixture and gently fold it into the yolk mixture with a spatula until the mixture becomes looser.
- Pour the yolk mixture back into the mixer bowl and mix until fully combined.
- Fill the six muffin cases almost to the top and bake for 15-18 minutes, or until a toothpick inserted into the centre comes out clean.
- As the muffins cool, they will lose a little of the volume they had while baking. This is completely normal.
- Once fully cooled, serve with a drizzle of melted dark chocolate and a sprinkle of grated coconut, if desired.
