Muffins, with some herbal tea are serious comfort foods. Great with this cold weather and the rainy season that is also expected. They are made healthier with wholegrain flours, chia seeds, honey and dessicated coconut. I always bake with butter for flavor and texture but you can use coconut oil, hals the quantity to replace butter. I will still be soft but not as flavorful.

The fresh orange zest from local oranges is what makes these muffins stand out. Plus the zest of cisturs usually is very healthy and loaded with nutrition so that is a win-win. Do not use synthetic chemical flavorings, nature offers so much.

Dry Ingredients 

  • 1/2 cup winnie’s pure health chapati afya flour or any whole wheat flour will do
  • 1/2 cup dessicated coconut
  • 2 tablespoons of finely ground chia seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground Allspice (all spice is not a combination of spices but rather an individual spice that is really amazing) – available at healthy U but if you can’t find it use ground cinnamon
  • A pinch of sale and freshly ground black pepper.
  • 1 tablespoon of fresh local orange zest
  • 3/4 cup milk (cow’s milk is best because it has a good amount of fat, alternative sources like coconut, almond or soy result in a very dry muffin) mixed with fresh lemon juice for a few minutes to make buttermilk.
  • 2 tablespoons of unsalted butter or one heaped tablespoon of virgin coconut oil
  •  tablespoon vanilla extract
  1. Preheat oven to 190 degrees Celsius
  2. Mix the dry ingredients well with a sifter, whisk or fork.
  3. Rub your muffin pan with butter or coconut oil and fill the pan 3/4 full as it will rise in the oven.
  4. Bake for about 24 minutes or until a toothpick comes out clean when inserted into the muffin.
  5. Cool for about 20 minutes orange coconut muffins