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Apricot & Cocoa mini muffins, with coconut oil and pumpkin seeds GF, DF, V

These are packed with energy sustaining nutrients at around 80-90 calories per muffin they make a good blood sugar balancing snack when you need some sustained energy. But mostly they are delicious and nutritious. Great for kids after school snack, or at your desk or before a work out energy boost. As good if not better than an energy ball.

Ingredients for 20

2 x tablespoons of solid cold pressed Coconut oil

2 x handfuls of sulphite free dried apricots

2 x organic eggs

1 heaped desert spoon of cocoa powder

A small splash of coconut or dairy kefir (stops them being dairy free) – gives a nice rich texture

1 cup brown rice flour

1 teaspoon of baking powder

Separately – pumpkin seeds

Optional - A small handful of pitted deglet noir dates – to make sweeter or you can add a desert spoon of finely chopped orange rind for less sugar, added bioflavonoids and wonderful orange flavour.


Place apricots, coconut oil, (dates and orange rind if using) into food processer or blender.

Add eggs and blend.

Empty mixture into a bowl and mix in the cocoa, the brown rice flour, baking powder and kefir. Do not add pumpkin seeds yet. Mix in thoroughly.

Heat over to 150 degrees centigrade.

Use a non-stick min muffin tray, grease with very small amount of coconut oil and add a heaped teaspoon of mixture to each space. Place in oven for 10-15 minutes. Test with a skewer – if no mixture sticks to it, they are cooked.

Remove from oven and whilst the muffins are warm a soft push the pumpkin seeds into them.

This stops the healthy fats in the seeds from being damaged by heat.

Keep refrigerated.

Nutritional benefits:

High in fibre, protein, Vitamin A in form of Beta-carotene, B Vitamins,

healthy form of Saturated fats. Apricots are a good source of iron, potassium.

Good for eyes, skin, heart health and cancer protective.


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