Chocolate Macadamia Muffins (Makes 10 muffins)

Mix together thoroughly in a large bowl:

  • 1 cup “crispy” macadamias, ground as fine as you can get them OR ground “crispy” almonds, or ground almonds
  • ½ cup fine dessicated coconut, ground up even finer in food processor
  • ½ cup arrowroot
  • 4 Tbs cocoa, sifted
  • 1 tsp baking soda, sifted
  • 1/2 tsp cream of tartar, sifted
  • pinch of sea salt

Beat together:

  • 4 oz butter or coconut oil, melted
  • 4 Tbs rapadura or maple syrup *
  • 2 eggs
  • ½ cup unsweetened apple puree

Pour the wet ingredients into the dry and mix. Let sit for a few minutes while you prepare the pans. Line the 10 outside muffin pans with patty pans (paper liners). Spoon mixture into pans & bake for about 30 mins at 150C (300F).


  • Blueberry-Choc: Add ½ cup frozen blueberries
  • Banana-Choc: Replace the apple puree with 1 ½ mashed bananas.
  • Double-Choc: Add up to ½ cup chips of unsweetened or naturally sweetened chocolate
  • Ice any version with chocolate glaze. Melt together over a pan of hot water:
    • a. 3 parts dark chocolate
    • b. 2 parts butter
    • c. and beat together well

* You might need to use up to twice as much sweetener to start with, but aim to reduce to this level