These gluten, wheat and sugar free muffins with added antioxidants rich aronia berries, called by some the healthiest fruit in the world, are a perfect home baked healthy treat. Packed with good ingredients they offer a guilt free treat whilst improving your health through better nutrition.
Aronia, or so called chokeberries, come in several different varieties – red, black and purple – but they all offer a long, long list of health benefits and well deserve being labelled a superfood.
If you have never tried aronia berries before you should give them a go. There are like no other fruits; their flavour is complex and quite hard to describe. They aren’t sweet, yet they aren’t sour either; they are moist and juicy yet they leave your mouth dry just like after eating a lemon… they are truly one of a kind.
If you fancy gluten and sugar free muffins and don’t have a pack of aronia berries to hand, simple replace them with any other barriers that you love.
- 6 eggs
- 100g coconut flour
- 65g organic, virgin cold pressed coconut oil
- 5tbsp raw natural honey
- 1tsp vanilla essence
- 1tsp baking powder
- 1/2tsp salt
- 150g aronia berries
- Stevia sweetener (or icing sugar) for decoration (optional)
Preheat the oven to 180C.
Prepare 12 piece muffin tray by lining it with paper or silicone muffin casings.
Measure the coconut oil and put it in a small bowl and place in the microwave. Microwave for 10 seconds, than rest for 30 seconds; then microwave again for 10 seconds… after two sessions the oil should be almost melted (depending on the power of your microwave, alternatively melt on a very low heat in a small saucepan)… use a fork to move it around to assure it is entirely melted.
In another small bowl mix the coconut flour, salt and baking powder.
Place the eggs into a mixing bowl and whisk until blended, then add all the other ingredients – wet and dry, except for the berries and whisk again until everything is well combined.
Gently fold in the berries and spoon your mixture into the pre-prepared cases. The batter will be extremely runny almost like a liquid but don’t worry it should be like this. You will have enough mixture for 10 large muffins or 12 medium ones, more of a cupcake shape… the choice is yours.
Bake in the earlier preheated oven for 20 minutes or until a toothpick pushed in to the middle comes out clean and dry.
Remove from the oven and allow them to cool for 5 minutes before moving them onto a cooling rack to cool completely.
Once cooled completely sprinkle with dusting sugar – either processed or a stevia based sweetener – serve and enjoy!
Have you ever baked with aronia before?