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Orange Coconut Cupcakes


  • Coconut oil spray

  • 3 oz sunflower seeds

  • 1 oz chia seeds

  • 2 oz coconut flour

  • 2 oz / 55 g vanilla whey protein

  • 3 tsp baking powder

  • ½ tsp salt

  • 1 ½ oz / 40 g xylitol

  • 1 tsp xanthan gum

  • 1 ½ oz flaked or shredded coconut

  • 2 oranges

  • 2 whole eggs, 3 egg whites

  • 1 can thick coconut cream / milk

  • ¼ tsp orange extract

  • ¼ tsp guar gum

  • Xylitol to taste

Total Time: 55 min Prep: 15 min Cook: 40 min
Yield: 8 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Spray 15 silicone muffin cups with coconut oil spray and place in muffin pan.

Grind the sunflower and chia seeds in a coffee grinder until very fine. (If you use a Vitamix be very careful you do not end up with sunflower butter!)

Tip ground seeds into a mixing bowl and add the coconut flour, whey powder, baking powder, salt, xylitol, xanthan gum, and coconut.

Zest the oranges, add zest to the dry ingredients and mix very thoroughly, making sure the zest is evenly distributed.

Peel the oranges and put the orange flesh in a blender and blend on high until it is completely liquefied.

Whisk the liquefied oranges and eggs in a bowl and add to the dry ingredients, mixing quickly until completely combined.

Carefully spoon the mixture evenly into the muffin cups – they should be slightly under-filled.

Place in center of oven at 300F for 35 minutes, until golden brown.

Remove from the oven and leave to cool for a few minutes until you can handle the silicone cups.

Turn each cup top down in one hand, and using the other hand gently squeeze the sides of the cup all the way round until the sides release and the muffin pops out. Be gentle.

Place each muffin on a cooling rack to cool.

Tip the coconut cream into a sieve to remove the liquid portion.

Put the solid portion of the coconut cream into a bowl.

Add the orange extract, and sprinkle the guar gum evenly over the surface.

Immediately whip the coconut cream on high with a hand mixer (or a stand mixer) until it is thick and holds its shape.

Sweeten to taste and whip to incorporate.

Place a spoonful of cream on top of each cupcake.

Sprinkle with toasted flaked coconut.

Once frosted, store them in the ‘fridge. Or frost as you need them.