These Mini Orange and Poppy Seed Muffins from Caralee Caldwell make for delicious, light and accessible additions to your picnic basket.
1 ripe banana
3 eggs
½ cup orange juice
4 tablespoons honey
2 tablespoons coconut oil, melted
zest of 1 orange
½ cup coconut flour
1 tablespoon poppy seeds
1 teaspoon baking powder
pinch of salt
3 tablespoons chopped pistachio nuts (optional, for garnish)
Preheat the oven to 180°C and grease a mini muffin pan with coconut oil. In a food processor or bowl, place the banana, eggs, orange juice, honey, coconut oil and orange zest. Blend or whisk until well combined.
Add the coconut flour, poppy seeds, baking powder and salt and mix again. Pour into the muffin pan and bake for 15 minutes. Allow to cool then flip out of the muffin pan. Top with pistachio nuts if using.
Makes 24. Preparation time 5 minutes. Cooking time 15 minutes
