I need to get off Instagram. Everyday I come across posts of some incredibly delicious looking food – amazing layer cakes…beautiful tarts…ridiculous burgers…it all ends up with me immediately wanting whatever food is in that picture right NOW. (Same reason I struggled to watch Charlie and the Chocolate Factory as a kid)
Pre-baby, I loved to try out new recipes regardless of the time they would take to prepare, but now with my precious little bundle dictating my free time, the last thing I want to do is spend an hour making and icing those dainty little cupcakes I just saw posted. And then I came across this post by the The Holistic Ingredient, and realized my dream of delicious baked goods was no longer out of reach. This Lime & Almond sugar-free muffin recipe is the b.o.m.b
These delectable muffins took me about ten minutes to whip up and then thirty minutes in the oven. They have just the right amount of citrus tang, and the coconut condensed milk icing adds a beautiful sweetness. They’re kid approved – my nephew ate four in quick succession, and because there is no refined sugar they are kid friendly too (i.e won’t have your little ones bouncing off the walls for hours on end while you try to sit down and watch masterchef…)
They are also gut-friendly and gluten-free.
The coconut condensed milk icing is something that you can use on anything that tickles your fancy. You could use it for all recipes that require condensed milk, (vietnamese iced coffee, anyone?) or you could do what I’ve been doing and keep it in a container at the back of the fridge, ready to sneak spoonfuls out of at 4AM. Hey, at least I’ve moved on from Nutella.
- 1 cup almond meal
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 cup rice malt syrup
- 1 heaped teaspoon baking powder
- 2/3 cup melted coconut oil
- 1 lime
- 1/2 cup almond milk
- FOR THE ICING
- 1 can of coconut cream or milk
- 2 tbsp rice malt syrup or maple syrup
- Preheat oven to 170°C
- In a large bowl, mix together almond meal, buckwheat flour, brown rice flour and baking powder
- In a smaller bowl or jug, mix rice malt syrup with coconut oil and almond milk
- Pour the wet ingredients into the dry ingredients, and add the zest and juice of 1 lime
- Stir until smooth and combined
- Spoon mixture into a muffin tray and bake for 30 minutes
- Meanwhile, prepare icing by pouring one can of coconut cream or milk into a saucepan.
- Bring to the boil, then add your sweetener of choice, either maple syrup or rice malt syrup.
- Keep liquid simmering for 20-30 minutes, or until reduced and thickened.
- When muffins are cool, spoon on some of the coconut condensed milk icing. You can either use the warm condensed milk, or refrigerate the condensed milk until cool and then add. Either way, it's delicious!
- If you feel the muffins need more sweetness, add some more rice malt syrup. Use rice milk or soy milk if either of those are your preference!
- The icing recipe will yield more than you'll need for the cupcakes. Store it in an airtight container in the fridge for up to a week. (But trust me, it won't last that long. I'd finished mine within two days)