Macadamias are Australia’s nut and one I have grown up munching on. I made these muffins while dreaming of the beautiful maca tree in my parents orchard. It was one of the nut trees they had success with as the outer shell was too hard for cheeky possums to get into. So we always had an abundance of the beautiful nut around and my mother created many delicious macadamia recipes. Now that im living in the tropics I rarely get to eat the luxurious nut but decided to bake something homely this weekend and the result were these scrumptious muffins.
Macadamias are a fabulous source of mono-unsaturated fats, high in fibre and a good source of vitamins and minerals. They have a creamy sweet flavour that pairs wonderfully with tart berries.
Macadamia, raspberry and coconut muffins
1/2 C buckwheat flour
1/2 C brown rice flour
1/2 C almond meal
1/4 C shredded coconut
1 T psyllium husk
1/2 C coconut sugar
1/3 C macadamias, roughly chopped
2 organic free range eggs
1/2 C coconut oil
1/2 C plant milk
1 t vanilla bean paste
3/4 C raspberries
Preheat the oven to 180 degrees celsius.
Line 8 muffin cases with baking paper.
Sieve the buckwheat flour, brown rice flour and baking powder into a large bowl. With a whisk stir in the almond meal, shredded coconut, psyllium husk, coconut sugar and macadamias.
In a separate bowl whisk together the eggs, coconut oil, milk and vanilla bean paste.
Add the wet ingredients to the dry and gently fold together until just combined. Add the raspberries, reserving some for the top of the muffins, and stir to combine.
Spoon into the muffin cases and dot with the remaining raspberries.
Bake for 20-25 minutes.
Delicious served warm with whipped coconut cream. Also a lovely treat to pop into your bag for a snack at work.
Keep in an airtight container in the fridge for up to 1 week.