I am part of a Melburnian Baby, Toddler, Kids facebook group that has been instrumental in supporting me, and providing amazing information over the last two years of motherhood. Any question – they have an answer. So recently when someone asked about a gluten free, egg free cake – I followed to see what would pop up. And what popped up was the easiest, yummiest, recipe that I have now converted to mini muffins, and make at least once a week.

The lovely person who posted the recipe is another naturopathic mum, who wrote about it in this blog post. When she told us the ingredients I was in disbelief – that is all that is needed?? really no egg? it’ll hold together?? and hold together it did… The muffins are like eating coconut rough deliciousness. My daughter devours them so quickly that I’m yet to properly test their freeze-ability.

The first time I made this recipe, I used a small cake tin. It was a test cake prior to my daughters second birthday party, and it turned out so well. On the day of her party I doubled the recipe, used a larger tin, and was so impressed with how it rose, and looked. We iced it with a simple 80% Lindt ganache (Lindt chocolate, and cream) as it didn’t need extra sweetness. Since then I have reduced the sugar, and they are still delicious.

Choc-coconut mini muffins (5 minutes prep, 15 minutes cooking, makes up to 24 mini muffins)

• 1 cup gluten free self raising flour – I have used Orgran, and Coles Gluten Free
• 1 cup desiccated coconut – try to avoid commercial brands that use anti-caking agents. Macro and nuilife work well
• 1 cup milk – I have used rice, coconut, cows, and goat, all work perfectly
• 2tbsp cacao – if you can use raw cacao, rather than cocoa you get the added nutritional benefit
• 1/4 cup sugar – try to use raw sugar, or coconut sugar to ensure some nutrients – coconut sugar seems to give the best flavour.

Thats it, thats all you need. Mix the dry ingredients, add the milk, stir gently to combine, and spoon into muffin tins. Don’t overfill them or they won’t cook through properly in the middle – this is why I sometimes get 18, other times 24 mini muffins.

These tend to take 15-20 minutes in a 180 degree Celsius oven, and each time I make them, they need a slightly different amount of milk, Sometimes the mixture is quite thick, sometimes thin, they always work out though. If you feel you need to add slightly more milk, that is ok. I bake them in silicone muffin trays which keeps them moist around the base, crispy on top.

They are often moist on the inside, and don’t keep as well as non gluten free muffins, so best eaten within 2 days (or frozen) – if they last that long.

They are perfect if you are going to a function where there may be people with allergies as they can be gluten, dairy, egg, nut, and soy free. I have made them with wheat flour and cows milk, and they all rose funny! but they tasted delicious and were scoffed down at my nephews birthday party.

Let me know if you make them – and any variations that work for you!

And if you have a child that has allergies and you’d like help with their diet – it can be overwhelming trying to think of new safe foods to feed them, or some nutritional advice to avoid deficiencies if they are avoiding foods please book a consult and we can work together to support them.