Baobab Cherry Orange Zest Muffins


Baobab is a natural, gluten-free, high prebiotic fiber used as a flour in many baking applications and in smoothies, as well. It adds a sweet and tangy taste to foods. These fruits are found growing wildly in Africa, and are known as “The Tree of Life.” Rightfully so! As a powerhouse of potassium, as much as four bananas! In this recipe, we paired tart, dried cherries with fresh orange zest giving it a nice, refreshing taste, and it cleanses the palate in every bite. 

Baobab Cherry Orange Zest Muffins


Makes 5 mini loaves 85g each 

Makes 35 mini muffins with 12 grams

Dry Ingredients

¾ cup Hearthy Oat flour

¼ cup Hearthy Baobab Flour

¼ cup Monk Fruit Sugar

½ tsp Baking powder

½ tsp Baking Soda

½ tsp Vanilla Powder

⅛ tsp salt

¼ cup dried cherries

1 TBSP Orange Zest (zest from one med / large orange)

Wet Ingredients

2 eggs (½ cup apple sauce)

¼ cup milk (almond milk)

3 TBSP Oil (melted coconut oil)

Preheat the oven to 350 degrees.

In a medium bowl, place all the wet ingredients (eggs, milk, oil, water). Whisk together until well combined. 

In another bowl, place all the dry ingredients. Hearthy Oat Flour, Hearthy Baobab Flour, sugar, baking powder, baking soda, vanilla powder, salt, dried cherries, and orange zest. Using a spatula, pour the wet ingredients into the dry ingredients. Fold together until well combined. Line mini muffin tins with cupcake liners or if you are going to make mini loaves, grease with oil before scooping into tins.

Place in the oven and bake for 12 minutes if making mini muffins. Bake for an additional 3 to 5 minutes or until a toothpick inserted comes out clean if baking mini loaves. Allow cooling before frosting. Below is our Rose Baobab frosting. 

Add ons can be found below:

½ cup Hearthy Baobab Flour

3 TBSP Agave

½ tsp Rose Powder

¼ tsp Cardamom Powder

½ tsp Vanilla Powder

¼ cup milk

For raw frosting, take ½ cup baobab flour and toast it on a sheet pan for 3 minutes in a 350-degree oven. Once cooled, add agave (or honey, maple syrup, or sweetener of choice) and the rest of the ingredients. Mix until a smooth and creamy consistency. Then, it’s ready to pipe or spread on a cake, muffin, and cookies.  

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