Grain-free mesquite + cacao nib muffin recipe

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Grain-free mesquite + cacao nib muffins

Hey guys, just stopping in real quick today to share a bunch of great links!

I’ve been ridiculously honoured to be the ‘featured foodie’ over on the Loving Earth site for the month of March and I came up with these little mesquite and cacao nib muffins as my final offering. You can grab the recipe over on their site right now, just click here. Update: Its no longer on the Loving Earth site, so you can find the recipe below. 

Grain-free mesquite + cacao nib muffins
Grain-free mesquite + cacao nib muffins
In other news (still book related though!):
* This is a great article from the NZ Herald.
* Very honoured to be featured on Jessica Cox’s blog today.
* Huge congrats to my fellow blogging/author friend Sophie who also has her book out this week!
* My book is now available in bookstores throughout NZ/Australia (the official launch date is next Monday). NZ pre-orders seem to have all arrived and Australian pre-orders should be mere days away (so I’ve been told).
* Thanks so much for all the beautiful comments, emails and messages from those of you who have my book already! It makes all the hard work worth it to hear your lovely words.
Much love!
Emm xx
Grain-free mesquite +
cacao nib muffins
The smoky caramel
flavours of mesquite work perfectly alongside the bitter crunch of cacao nibs
in these grain-free, dairy-free muffins. I use (melted) virgin coconut oil,
however macadamia or olive oil will also work.
Makes 8

1/2 cup coconut flour
1/2 cup coconut sugar
2 tablespoons mesquite powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
4 extra-large free-range eggs
1/4 cup virgin coconut oil (melted), macadamia or olive oil
2 tablespoons almond milk or water
1 teaspoon pure vanilla extract
2 tablespoons cacao nibs, + extra for sprinkling
Preheat oven to 180C/350F. Line 8 standard muffin tins with
paper cases.
Combine coconut flour and sugar in a large bowl, sieve over
mesquite and baking soda (adding any little bits of mesquite back into the mix
after). Add salt and then use a whisk to thoroughly combine everything until
it’s one even colour (break up any lumps of sugar too). In another bowl whisk
together eggs, oil, milk/water and vanilla and stir into the dry ingredients
along with the cacao nibs. Mix until thoroughly combined. Scoop 1/4 cup of
mixture into each paper case, sprinkle the tops with extra cacao nibs and bake
for 12-15 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and set aside to cool for 5 minutes before transferring to
a wire rack to cool further. Best eaten on day of baking, however they will keep
for 2-3 days airtight.
Grain-free mesquite + cacao nib muffins

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14 Comments

  • Reply
    Bake Club
    March 28, 2014 at 8:56 am

    Mmm, must try some mesquite powder, it will go well with all the cacao I use! Thanks for the recipe Emma, I hope you may contribute to this month's Sweet NZ, hosted by Bake Club. Any of your sweet treats would be perfect! http://bakeclub.yolasite.com/index/win-healthy-food-guide-prizes-when-you-enter-march-sweet-new-zealand-

  • Reply
    london bakes
    March 28, 2014 at 9:42 am

    I love the sound of these muffins (and I'm always trying to work out what to do with coconut flour!). I've not seen mesquite powder for sale over here but I am definitely going to track some done so I can make these beauties.

    PS thank you for the shout out in your feature on Jessica Cox's blog, I'm so honured! xo

    • Reply
      emma
      March 29, 2014 at 2:06 pm

      Hey Kathryn, you're so welcome! Love you work xx

  • Reply
    molly yeh
    March 28, 2014 at 3:57 pm

    oh gosh i'm obsessed with the idea of mesquite and cacao! and these photos, i LOVE.

    • Reply
      emma
      March 29, 2014 at 2:06 pm

      Thanks Molly! Mesquite and anything chocolate is awesome πŸ™‚

  • Reply
    InTolerant Chef
    March 28, 2014 at 11:27 pm

    I so have to get hold of Mesquite powder, I'm definitely intrigued πŸ™‚ x

    • Reply
      emma
      March 29, 2014 at 2:07 pm

      It's one of my favourite things πŸ™‚

  • Reply
    Kari
    March 29, 2014 at 9:52 am

    These look fantastic – and I love the Loving Earth brand πŸ™‚

    • Reply
      emma
      March 29, 2014 at 2:07 pm

      They're awesome eh?

  • Reply
    Sonia
    May 26, 2014 at 9:53 am

    could I make these egg free – maybe use chia seeds??

    • Reply
      emma
      May 26, 2014 at 12:58 pm

      You could try but my guess is no. The eggs are a huge part of this recipe and I don't think chia eggs would do quite the same thing. xx

  • Reply
    Anonymous
    January 18, 2016 at 11:47 am

    The recipe from the external link has gone. It is no longer on loving earth. Can you put it up on your website again?

    • Reply
      emma
      January 19, 2016 at 8:13 pm

      Ah yes, it looks like they've tidyed up their site and dropped heaps of the recipes from it. I'll see if I can track down the recipe and print it here on my site. Thanks for pointing this out! xx

    • Reply
      emma
      January 19, 2016 at 8:33 pm

      I've shared the recipe within this post now, see above xx

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