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.

Ingredients:

• 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)

 

Method:

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?