You may remember this post where I shared that my healing (for lack of a better word) “journey” is changing directions. If not, you might like to go back and have a read.

Part of this change is getting my body into a state of ketosis. This starves the bad bugs of their only energy source; sugar. It’s not the most exciting of diets, especially when I was doing so well at introducing new foods. However if this is what I need to finally be well each and every day and get some consistency back in my life (and stools!), then a month or so without fresh young coconuts, butternut pumpkin and fresh beetroot is a small price to pay.

When you take so many foods out, you have to replace them with something. These keto muffins are my replacement for these muffins (which are already very low-carb, but when each carb counts, the lower the better). Coconut oil (and lots of it) really helps the body get into a state of ketosis and fast. These muffins are bursting full of this nourishing fat and will provide you with a sustainable source of energy (and a rich, satisfying and buttery muffin texture).

These keto muffins are also perfect for those that can only handle very small amounts of nuts, the recipe makes 8 and there’s only half a cup of activated macadamias in the whole recipe. So for those of you with very sensitive digestive systems … your welcome (winks).

I suggest storing these delights in the fridge and eating them cold. The coconut oil hardens upon cooling and produces a rich, thick and soft muffin. As a bonus the macadamias make them a creamy off-white colour, not unlike traditional butter muffins made with white flour – or maybe I’ve been grain-free for so long that I’ve forgotten what ‘real’ muffins taste and look like. Regardless, I can attest that they are delicious.

Ingredients

6 fresh, free range (organic if possible but no sweats if not) eggs

1 and 1/2 cups melted organic virgin coconut oil (must be virgin, the coconut oil can’t be ~~sexually active~~ hydrogenated, it damages all of the delicious and nutritious properties of this precious lipid)

1/2 cup activated macadmias (I used half a cup of raw, organic macadamias and soaked them for 8 hours in filtered water and drained and rinsed them before baking with them)

Then just …

Combine all ingredients in a high speed blender (like the Vitamix), until you have a smooth, thick, creamy, pale yellow batter.

Divide batter among 8 muffin tins lined with muffin cases (I used the large ‘if you care’ muffin liners)

Bake at 150 degrees C (fan forced) for 30 minutes.

Remove from oven, allow to cool and store in airtight containers in the fridge.