Coconut, Cacao and Moringa Muffins with Matcha Icing

Gluten free • Sugar free

Prep time: 15 minutes
Cooking time: 30 minutes
Yeild: 12 muffins

For the cupcakes:
– 65g coconut flour
– 120g desiccated coconut
– 2ml Xanthan gum
– 30g cocoa
– 10g (2 tsp) Moringa powder
– 10g (2tsp) cacao
– 1ml salt
– 5ml (1tsp) Baking powder
– 5ml (1tsp) Bicarbonate of soda
– 130g Unsalted butter
– 150g Xylitol
– 3 eggs
– 5ml vanilla essence
– 200ml boiling water

– 250g cream cheese, softened
– 50g xylitol
– 5ml vanilla essence
– 5ml lemon juice
– 5ml Matcha powder
*If Matcha isn’t your thing, scroll down for the original cream cheese icing and chia seed jam.

1. Preheat the oven to 180°C, grease the muffin tin well.
2. Combine coconut flour, desiccated coconut, Xanthan gum, cocoa, cacao, salt, baking powder and bicarbonate of soda into a large bowl, set aside.
3. Cream butter and xylitol with an electric hand mixer, until pale in colour and fluffy.
4. Add the eggs one at a time, incorporating well before adding the next.
5. Add vanilla essence, mix well. Begin adding the dry mixture to the butter mixture, in 1/3’s. (The mixture will be very stiff.)
6. Once all the flour mixture is incorporated, add the boiling water in 1/3’s. The mixture should now be a smoother consistency.
7. Spoon the mixture into the greased muffin tin, and bake at 160°C for 20 minutes. Increase the heat to 180°C and bake for a further 10 minutes.
8. Test the muffins doneness with a cake tester/skewer (this should come out clean), remove from tin and allow to cool completely on a wire cooling rack before icing.
9. For the icing, combine all ingredients in a large bowl and mix with a hand mixer until light and fluffy. Store in the fridge for at least 15 minutes or until required.
10. Once the muffins are completely cooled and the icing has chilled slightly, top the muffins with a dollop of icing, spread and finish by dusting with Matcha powder.

Tip: Fill the muffin tins to the top rather than ¾ and smooth out the mixture with a clean metal spoon.


Cream cheese and chia seed jam
– 250g cream cheese
– 50g xylitol
– 5ml vanilla essence
– 5ml lemon juice

Chia seed Jam:
– 1 cup Mixed berries, fresh or frozen.
– 35 – 45ml (3 Tbsp.) water
– 25g (2 Tbsp.) Rice malt syrup
– 2 tablespoons chia seeds

1.Place all ingredients into a jug blender and blitz until smooth, if the mixture is not blending well, add a little more water and blitz again. The jam should be thick and coat the back of a wooden spoon.
2. Pour jam mixture into a small pot and bring to the boil.
3. Reduce the heat and allow the mixture to simmer for 5 – 7 minutes, while stirring continuously. The mixture should become thick and coat the back of a wooden spoon. Remove from heat and allow to cool.
4. Once the jam and muffins are completely cooled, ice the muffins and top with berry jam.