Gooey black sapote muffins

This has become a favourite recipe in our house over the last month & perfect while black sapotes are in season!

Here is it!  It's from the fabulous Quirky Cooking cookbook.


380g black sapote (peeled, deseeded)

150g spelt flour

1/4 tsp sea salt

1 tsp baking powder

1/2 tsp bicarb soda

3 tbsp cacao powder

40g rapadura sugar/coconut sugar

70g coconut oil

140g coconut milk/rice millk

1/2 tsp apple cider vinegar

1/2 tsp vanilla extract


Preheat oven to 180degrees.  Line 12 hole muffin tray and set aside.

Place all ingredients into food processor or Thermomix and blend until smooth.

Spoon mixture into muffin tin & bake for 20-30mins or until wooden skewer inserted into the centre comes out clean.  Set aside to cool.  

Please let me know what you think?!  I have a feeling you'll LOVE these muddy pies :)