Lamington Muffins

Miss Munckins wanted chocolate muffins for breakfast this morning. So, as I started making them I decided to add a little coconut and then I had the brilliant (and not-so-original) idea of putting  jam in the middle, and Bob’s your Uncle, Lamington Muffins were created, baked and most certainly eaten.

A perfect little addition to your ANZAC Day picnic basket.

Lest We Forget.

What you need

1 cup almond meal

1/4 cup coconut

1/4 cup coconut flour

1/4 cup cacao powder

Lamington Muffins

1 tsp bicarb soda

1 tsp cinnamon

2 ripe bananas

2 TBS coconut oil

2 eggs

1/2 cup milk

1/4 cup honey, rice malt syrup or maple syrup

6 TBS jam (raspberry or strawberry)

What to do

  1. Preheat oven to 180°C. Line a large 6 muffin tray with muffin liners.
  2. In a large bowl add all of the dry ingredients and gently stir until mixed through.
  3. In another bowl add the remaining ingredients and mix together until combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir them together to make a lovely muffin batter.
  5. Evenly distribute half the batter between the 6 muffin holes.
  6. Put 1 TBS jam on the next layer then, again, evenly distribute the remaining batter to cover the jam. Find the easiest jam recipe you could ever make HERE
  7. The muffins do not rise too much so you can fill it to the top.
  8. Bake for about 20 minutes or until the muffins are firm to the touch. Feel the muffins towards the outer edge as the jam in the middle will still be soft.
  9. Cool on a rack for 5-10 minutes and enjoy warm or pop in the fridge when cooled completely to devour later.

Eat Colourful. Live Colourful

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