Sweet coconut and blackcurrant muffins




  • 185ml (6 fl oz/¾ cup) coconut cream or 200g (7 oz/¾ cup) plain yoghurt
  • 3 free-range eggs
  • 125g (4½ oz/½ cup) coconut oil or butter
  • 90g (3¼ oz/¼ cup) honey
  • 160g (5½ oz/1 cup) rice flour, or 130g (4½ oz/1 cup) buckwheat flour
  • 100g (3½ oz/1 cup) almond meal
  • Zest and juice of 1 lemon
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tbsp apple cider vinegar
  • 4 tbsp frozen or fresh blackcurrants


1. Preheat the oven to 160°C (315°F). Grease 10 holes of a standard muffin tin, or line with paper cases.

2. Add the coconut cream, eggs and coconut oil to a food processor. Blend to a smooth batter.

3. Add the honey, flour, almond meal, lemon zest and lemon juice, bicarbonate of soda and vinegar. Pulse again until well combined.

4. Gently fold the blackcurrants into the mixture, being careful not to overmix. Divide the batter among the prepared muffin holes. Bake for 20-25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.

5. The muffins will keep for 2-3 days in an airtight container, and can be frozen for up to two months.

Recipe taken from My Family Table by Eleanor Ozich (£16.99, Murdoch Books). Photography by Eleanor Ozich.

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