Choc Orange Gut Lovin' Muffins

Choc Orange Gut Lovin' Muffins

Recipe by Laura Saunders

Makes 12 muffins (each muffin contains 1 serve of gut right + 1 extra serve with the icing)


Dry Ingredients:
2 cups pumpkin seeds/300g, ground into a fine powder
¾ cup raw organic cacao powder sifted
1/2 cup coconut yogurt/coconut cream
½ cup tapioca flour
⅓ cup gut right (or 12 scoops)
¼ cup cacao nibs
1 heaped tbsp psyllium husk
1 tsp gluten-free bicarb soda
1 heaped tsp organic ground ginger
1 heaped tsp organic ground cinnamon
Pinch sea salt

Wet Ingredients:
2 cups steamed jap pumpkin
¼ cup of filtered water
¼  cup organic unsweetened almond milk
½  cup organic unrefined coconut oil, melted
⅓  cup local raw honey
2 oranges, zested


1/2 cup hulled tahini
⅓ cup Gut Right (or 12 scoops) – optional for a double serve!
1/4 cup raw organic cacao powder
¼ cup filtered water (room temperature)
Juice 1 orange
2 tbsp local raw honey
1 tbsp unrefined organic coconut oil, melted
2 heaped tbsp cacao nibs (to garnish)


  1. Preheat oven to 180°C fan-forced and line a 12 holder muffin tin with baking paper or muffin cups.
  2. In a medium mixing bowl whisk together the dry ingredients.
  3. In a separate large mixing bowl, whisk the eggs then adding the remaining wet ingredients using a wooden spoon to combine..
  4. Once combined, carefully add the dry ingredients and gently fold them into the wet mixture with a spatula.
  5. Divide the mixture into your prepared muffin cups and bake for 30 - 35 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  6. Once cooked, cool the muffin pan on a wire rack for 5 minutes with a clean tea towel over the top. While you are waiting for the muffins to cool you can begin to prepare the icing.
  7. To make the icing simply add all of the ingredients to a high powered blender. Blend for 15 - 30 seconds, or until combined.
  8. Now take the muffins out of the muffin tray and place them on a cooling rack for another 10 minutes, again with the clean tea towel on top. Once cooled, simply place 1 tsp of icing on top of each muffin, using a butter knife to smooth over. Garnish with sprinkle with remaining cacao nibs over the top.
These muffins are best stored in the refrigerator for up to 5 days or freeze them for up to several months in BPA free zip lock bags.