Go Back
Print

Kiwi fruit muffin recipe with dark chocolate and orange zest (gluten free, dairy free, vegan option, refined sugar free)

I’ve been making variations of these healthy kiwi fruit muffins every week for the last year and they are now my absolute favourite baked treat. The kiwis keep the muffins really 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.
Course Healthy Snacks
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 12
Author Laura Livesey

Ingredients

  • 1.5 cups roughly chopped kiwis rinsed, skin left on + decorative slices (about 4 kiwis)
  • 1/2 cup cacao nibs

DRY

  • 3 cups oats
  • 1 cup almonds
  • 1 Tbsp baking powder
  • 1 tsp baking soda

WET

  • 4 large ripe bananas
  • 8 pitted medjool dates
  • Zest and fruit of 1 orange
  • CHOICE: 2 chia-eggs mix 2 Tbsp chia seeds with ½ cup water – let sit 10 mins before using, OR 2 eggs
  • 2 Tbsp coconut oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 180C (350 F)
  2. Line your muffin tin with “easy-release” muffin tin liners (the “[/fusion_builder_column]
    if you care” brand ones are great) and set aside
  3. Roughly chop your kiwis and set aside. If you want to add a decorative kiwi slice on top of each muffin, then cut 6 slices off a kiwi, and further cut each circle in half, so you end up with 12 half circles
  4. Add the oats, almonds, baking powder and soda into your blender and blend for about 20-30 seconds until you have flour-like consistency. Pour dry mixture into a bowl
  5. Add the banana, dates, orange zest and fruit, eggs, coconut oil, vinegar, and vanilla into the blender and blend until smooth (about 20 seconds).
  6. Pour the wet ingredients over the dry ones in the bowl, and mix until just combined
  7. Add the kiwis and cacao nibs into the bowl and mix gently a few times
  8. Using 2 soup spoons, spoon the muffin batter into your muffin tin liners. IMPORTANT: Really mound up the batter high in each muffin cup (they won’t rise – so mound them up in the final shape you want – see the picture above)
  9. EXTRA FUN: If you like, top each muffin with a slice of kiwi
  10. Put muffins in oven to bake until they are golden brown
  11. Once done, take muffins out of the oven, and after a few minutes, move them onto a rack to cool down a bit before eating

Recipe Notes

I've included the 2 versions of this recipe that I make frequently. One is vegan. The only difference is version 1 uses chia-eggs (vegan), and version 2 uses eggs. Use what you prefer (see option in the ingredients section). The egg version is a bit fluffier, the chia version is slightly more dense. Both taste awesome!