ALMOND COCONUT MUFFINS

These muffins can be made with any citrus zest for a light and refreshing snack. If you are using the essential oils, ensure they are nag h quality and food grade.

Make:12

INGREDIENTS

  •  2 2/3 cups almond meal
  • 4 eggs
  • 4 tbs Natvia Sweetener
  • 3 tsp baking powder
  • 1/3 cup almond milk                                
  • 3 tbs coconut or, melted zest from half an orange or lemon    
  • 3 lbs coconut (shredded, I aked, or desiccated), for topping

Option:

  •  replace the zest with 1/2tsp vanilla paste

METHOD

  1. Preheat oven to I8OC. Place a muffin pan on a baking tray and set aside, grease lightly if needed
  2.  In a large bowl whisk together the almond meal, sweetener and baking powder.
  3.  Then whisk together the ep ps, almond milk and coconut oil, and citrus zest or vanilla.
  4. Then whisk the egg mixture into the almond meal mixture.
  5.  Fill each muffin cup with the batter, top with the coconut and bake for 15-20 minutes or until tops are light golden brown.
  6. Remove the muffins from the oven, allow to cool slightly, then remove from the muffin mould.

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