Instructions

1. Preheat the oven to 180°C.
2. Mix the flour with the baking powder in a bowl, then add the coconut flour and desiccated coconut.
3. In another bowl, lightly beat the eggs with the sugar until creamy, then mix in the oil. Add this to the flour mixture and combine well.
4. Mix the yoghurt with the lime juice, then fold in the batter.
5. Peel and roughly chop the kiwi, then fold in the batter.
6. Spoon the mixture into silicon muffin cups or a muffin tin lined with paper baskets.
7. Bake in the middle of the oven for about 25 minutes or until the muffins look golden and an inserted skewer comes out clean.
8. Let them cool in the tin or or the cases for 5 minutes, then transfer them to a wire rack.
9. Decorate the muffins with lime icing, coconut cream icing or (plant-based) cream cheese topping.