I know I’m being lazy for the moment, but I really want recipes that are super quick while being healthy and including some fruit and/or veg. I’ve been experimenting with these coconut cupcakes and pineapple cupcakes. They taste of summer and give a warm hit in the midst of winter. The almond flour also provides a gorgeous flavour combo. See for yourself!

Ingredients

240g coconut milk (the liquid from a can)

150g raw cane sugar

150g buckwheat or rice flour

120g almond flour

30g corn starch

85g olive oil

2 eggs

1tbsp baking powder

1/2 tsp psyllium

Pinch of salt

150g diced pineapple (I used fresh but I presume from a can would work too)

50g dessicated shredded coconut

Instructions

Preheat the oven to 190C.

Mix all of the ingredients apart from thr pineapple and dessicated coconut. Add those at the end and combine well.

Pour in oiled cupcakes moulds (fill almost to the top) and bake for 20 mins. This mix will make around 12 cupcakes.