Kiwi fruit muffin recipe with dark chocolate and orange zest (gluten free)
I’ve been making variations of this healthy kiwi fruit muffin recipe every week for the last year and they are now my absolute favourite baked treat. The kiwis keep the muffins lovely and moist, while the oat flour, almond flour and bananas work together to form a great gluten free structure while still being relatively light and fluffy. The vanilla and toffee like flavour of the dates mix so well with the orange and chocolate that you’ll definitely want a second muffin. And the cacao nibs which I’ve noticed can sometimes be harsh in baking, actually absorb some of the liquid of the muffin batter. By the time they’re baked they transform themselves into a softer chocolate treasure, almost like a chocolate chip, adding a beautiful sweet chocolately crunch without any refined sugar or dairy.
Once you start making this kiwi fruit muffin recipe, I think you’ll agree they are so much yummier than the bog-standard muffins at most coffee shops. Because they are packed with nutrients, and also avoid two of the most health damaging foods: sugar and wheat flour (you can see here why sugar is bad for you and why wheat is bad for you), they leave you with a big boost in energy and keep you going for hours.