Cakes, Breads and Muffins, Gluten-Free Recipes, Grain-Free Recipes, Gut health, Real Food, Refined-Sugar-Free Recipes

Famous ‘Fat Bomb’ Muffins

These were previously called ‘My Favourite GAPS Muffins’ and if you search for them on this site, their original post will still come up.

Earlier this year, my mates Jo and Foo released their beautiful cookbook ‘Life Changing Food’, which contains a slight adaptation of said GAPS muffins that Jo dubbed ‘Rachel’s Fat Bomb Muffins’. This recipe has been very well received and I keep getting tagged all over social media alongside photos of these darling cakes being made by their readership. It’s very humbling and super-duper exciting.

So I figured why not post them again so you have double the chance of finding them? Why not indeed? Happy Baking.

Famous Fat Bomb Muffins

Makes 6

1 cup nuts of choice*

1 cup melted coconut oil**

6 eggs***

Preheat fan-forced oven to 170 degrees and line a muffin tin with 6 muffin cases. I use biodegradable ones by ‘If You Care’.

Blend nuts, oil and eggs in a food processor or powerful blender until you have a thick, creamy batter.

Divide mixture among muffin cases.

Bake for 35-40 minutes or until the muffins are golden and risen.

Remove and cool. They will sink a bit in the middle but that’s okay – they still taste epic. I reckon they’re tastiest chilled and eaten straight from the fridge. They are super-fudgy like this.

That said, I have some friends that like them warm. Try both ways and see which tickles your fancy.

*1/2 cup almonds and 1/2 cup macadamias is a beautiful combo but you can use any nuts you like or even seeds – just not chia or flax as they are too absorbent. But sunflower or pumpkin seeds are great, especially for school lunchboxes to keep things nut-free.

**If you like you can use 1/2 cup melted coconut oil and 1/2 cup melted organic butter. This is delicious.

***Organic eggs or eggs from a friend’s chickens if you can source them. Do the best you can with what you have access to (no need for guilt).