Tag Archives: Grain-free

Famous ‘Fat Bomb’ Muffins

These were previously called ‘My Favourite GAPS Muffins’ and if you search for them on this site, their original post will still come up. I’ve just downloaded a new plugin to make my recipes look more user-friendly and I’m keen to try it out.

Earlier this year, my mates Jo and Foo released their beautiful cookbook ‘Life Changing Food’, which contains a slight adaptation of said GAPS muffins that Jo dubbed ‘Rachel’s Fat Bomb Muffins’. This recipe has been very well received and I keep getting tagged all over social media alongside photos of these darling cakes being made by their readership. It’s very humbling and super-duper exciting.

So I figured why not treat my most popular recipe to a wee bit of stylish updating? Why not indeed! So here we go sweet spuds; the original recipe, just in a funkier format

Famous 'Fat Bomb' muffins
Serves 6
A gluten-free, grain-free, dairy-free (if using coconut oil option), sugar-free, GAPS-friendly, 100% whole food muffin that is delicious by itself or paired with a bowl of soup or simply a generous smear of avo
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 cup nuts and/or seeds of choice** (I love a combo of macas and almonds***)
  2. 1/2 cup melted (on the stovetop) coconut oil
  3. 1/2 cup melted (on the stovetop) organic butter or ghee (sub for extra 1/2 cup coconut oil to keep dairy-free)
  4. 6 large eggs (preferably certified organic and free range)
Instructions
  1. Preheat a fan-forced oven to 150 degrees and line 6 muffin holes with muffin tins*
  2. Place all ingredients into a high-speed blender or food processor and blend on highest setting for 1-2 minutes or until a thickish, smooth batter comes together
  3. Divide mixture among muffins tins
  4. Bake for 40 minutes
  5. Remove and cool on a wire rack (they may sink a little in the middle - this is totally normal because we aren't using a raising agent
  6. Store in an airtight container in the fridge for up to 7 days
  7. I love serving mine chilled for the best fudgy, firm texture (I'm a strange chicken like that)
  8. If you're after more of a traditional "light and fluffy", warm muffins slightly in the oven or under the grill before serving
Notes
  1. *I get 6 huge muffins from this batter but if you want smaller muffins you could probably spread the batter among 8 or even 10 muffins tins - let's be honest I like my portions on the generous side
  2. *I love using the "if you care" muffin tins - they are toxin-free and environmentally friendly. You can find them online or even at some health food stores and supermarkets. I usually get mine from www.organicsonabudget.com
  3. **Nuts can be raw or activated - a cheats version is to soak your nuts/seeds in water overnight and drain and rinse before adding them to the recipe. This saves you bothering with a) a dehydrator or b) spending mega-bucks on pre-activated nuts/seeds
  4. ***For "white bread" muffins, use cashews and or macadamias
  5. ***For "wholemeal bread" muffins use almonds and or walnuts and or hazelnuts and or pecans
Adapted from My Favourite GAPS Muffins
real soup for the real soul http://www.realsoupfortherealsoul.com/