Instructions

1. Remove the skin of the oranges.
2. Put the oranges, cashew nuts, milk, vanilla and cinnamon in a blender and whiz until you get a smooth purée. Add the flax seeds and rest for 5 minutes.
3. Add the oat to the blender and blend again for a few seconds.
4. Add the coconut sugar and coconut flour, then gently combine.
5. Fold in the desiccated coconut.
6. If the mixture is too thick, add more milk. If it’s too thin, add more coconut flour. The batter should be thick, but easily pourable.
7. Spoon the mixture into a muffin tin, lined with paper cases or into silicon muffin cases.
8. Bake the muffins for 25 minutes, until golden brown.
9. Let them cool in the tin or silicon cases for 5 minutes, then transfer them to a wire rack to cool completely.