This recipe marked a turning point for Alex, who enthusiastically savoured the glaze on these muffins. Whether it’s the vibrant hue or the intense blueberry flavour, one thing’s for sure: these muffins have earned a spot on our family’s list of favourite snacks.

If blueberries aren’t your preference, feel free to substitute them with your favourite fruits.

With a food processor, you can whip up these muffins in just 5 minutes!

Ingredients: Muffins

• 2 cups almond meal
• 1 tablespoon coconut flour
• 1/2 teaspoon aluminium-free sodium bicarbonate
• 2 eggs
• 1/3 cup honey
• 1/4 cup ghee
• 1 teaspoon vanilla essence
• 1/2 cup coconut cream
• 1/2 cup blueberries

    Glaze:

• 1 cup coconut butter
• 1/2 cup blueberries (plus an extra spoonful for decoration)
• 1 tablespoon honey

Instructions:

– In a food processor, combine all muffin ingredients (except blueberries) and blend until well combined. Transfer the mixture to a bowl and gently fold in the blueberries using a spoon.

– Prep the muffin tin and line the cups with muffin liners. Bake in a preheated oven for approximately 15 minutes, or until a toothpick inserted in the centre comes out clean.

– If you prefer not to use glaze or want to take them on a journey, you can leave them unglazed.

– For the glaze, place all ingredients in the food processor and blend until you achieve a thick cream. I recommend letting the coconut butter warm up slightly and then removing any excess oil from the surface to achieve the desired texture.

– Allow the muffins to cool completely, then drizzle the glaze over them.

– Sprinkle a few blueberries on top and serve promptly.

– Let your little one relish them with gusto, even if it means getting a little messy!

Store these muffins in the refrigerator for 2-3 days. The glaze will firm up, but the flavour will remain just as delightful as when they were first made.