Prep. Time 10′ Baking Time 25′ Serves 8
Ingredients
- 1/4 cup coconut oil
- 1 orange
- 1/2 cup orange juice
- 1 large egg
- 1 pinch of salt
- 1 ½ cups gluten-free flour
- 1/2 cup coconut sugar or some other sweetener
- 1 tsp baking powder
- 1 tsp baking soda
- 150g sugar-free chocolate, finely chopped
Instructions
- Preheat the convection oven at 160°C.
- Butter a muffin tin with 12 compartments.
- Cut the orange in half and then each half into 4 pieces.
- Using a sharp knife or scissors, remove the white fibers that connect the orange slices as well as the ends.
- Throw the orange in the blender with the oil, orange juice, egg, and salt and blend until smooth.
- In a bowl, combine the flour, sugar, baking powder, soda, and mix with a spoon.
- Make a well in the center and add the wet ingredients.
- Gently mix until just combined (do not overmix if you want a fluffy result).
- Add the chocolate and mix gently.
- Fill the compartments to about 3/4 capacity and bake until golden brown, for about 20-25 minutes.
- They are done when you press them on top and they spring back.
Enjoy!
Source: Argiro Barbarigou
