Pink Grapefruit & Chia Muffins

Citrus fruits are another autumn abundance and having a decent amount of grapefruit lying there day in, day out on the kitchen counter, I had to come up with something! As the current meal prep for post-baby is underway, recipe testing is a must and these were a success! 

So, I will definitely be making another batch for the freezer but until then, we’ll be enjoying these delightful muffins and as my husband commented – the flavours confuse your taste buds in an awesome way! 

Ingredients (makes 6 medium muffins or 10 small)

• 1 cup of all purpose gluten-free flour
• 1 cup of almond meal
• 1 tbsp of chia seeds
• 2 tsp of GF baking powder
• 3 tbsp of Stevia
• 1/2 cup of coarsely chopped walnuts
• 1/2 cup of desiccated coconut
• 1 egg
• 2 tbsp of honey or maple syrup
• 3 tbsp of vegetable oil
• 1 tsp of vanilla extract
• 3/4 cup of light coconut milk (I’ve used Alpro Kokonuss)
• 1 medium grapefruit, peeled and chopped
• Zest of the medium grapefruit (about 2tsp)

Methods:

1. Preheat oven to 160°C (Mine was fan-forced) and line a muffin tin with muffin cases.
2. In a bowl, add the dry ingredients by first sifting the gluten-free flour, then adding the almond meal, baking powder, nuts and seeds, stevia and coconut. 
3. In a separate bowl, combine the wet ingredients: egg, oil, honey, vanilla and milk, mixing well with a whisk. 
4. Add wet ingredients to the main bowl with the dry ingredients and combine well, till you get a good, gooey mixture.
5. Add the chopped grapefruit and zest, and combine.
6. Spoon the mixture into the cases.
7. Place in the oven and bake for about 20-25 minutes or until a toothpick/skewer comes out clean.
8. Take in the heavenly smell as always and let the muffins cool for about 10-15 minutes. Take out of cases and serve with a good cuppa or store in an airtight container! 

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