For those of you that didn’t catch it, on Friday I was interviewed by my gorgeous friend Jo from Quirky Cooking on her Podcast ‘A Quirky Journey’. During the show I mentioned my GAPS muffins a few times and actually gave away the recipe. It’s virtually the same as this recipe but made in muffin tins. I use the ‘If You Care’ brand because they aren’t bleached, don’t contain any chemicals and are good for the environment. In SA, Foodland sells them, but I’m sure if you just do a trusty Google search, you’ll find somewhere to purchase them online such as organics on a budget.

Anyways, I figured I may as well post an ‘official’ recipe because these muffins are too snazzy not to be shared with the world.

They’re buttery, filling (good filling, not ‘now I feel stuffed and sick’ filling) and have the most amazing texture. I like mine cold from the fridge – that’s where I store them.

Flour-free, sugar-free, yeast-free, dairy-free (if you opt for 100% coconut oil) baking awaits.

Holy Effing Shizballs! Get around them!

My Favourite GAPS Muffins

• 1 cup nuts or seeds of choice (I like 1/2 macadamia, half almonds)
• 1/2 cup melted coconut oil and 1/2 cup melted organic butter (use 1 cup melted coconut oil and mot butter for dairy free)
• 6 eggs

Method

Preheat oven to 170 degrees C and line a muffin tin with 6 ‘If You Care’ non-toxic baking cups.

Add eggs, melted oil and butter (or just oil for dairy-free) and nuts to a powerful food processor of high speed blender. Whizz on highest speed until the batter is thick, creamy and buttery.

Divide batter among prepared muffin tins.

Bake for 35 minutes or until the muffins have risen and look nice and puffy. Remove and cool. Note that they will sink a bit in the middle upon cooling. I like to keep mine stored in the fridge as the texture gets nice and fudgy this way.

Recipe Notes

These muffins are rich in protein and can replace meat when you’re a bit “fleshed out”, a phrase which here means; have been having eating meat and fish for days and feel like a lighter alternative, without missing out on essential nutrients. I love starting my meal with a big bowl of steamed greens dressed with olive oil, pepper, herbs and sea salt and then enjoying a muffin for “dessert”. I also love a comforting bowl or two of soup with a muffin on the side.