Monday, February 4, 2013

Morning Glory Muffins w/ Coconut Flour

From Kristi's Kitchen


1/3 c. coconut oil 
1 ripe banana, smashed
6 organic eggs, beaten
2 tsp. pure vanilla extract
1/3 c + 1 tbsp. unsweetened vanilla almond milk
1/3 c. + 1 tbsp. coconut palm crystals
1/2 c. grated organic apple
1/4 c. grated organic carrot
1/4 c. organic raisins
1 tsp. sea salt
1/2 c. sifted coconut flour
1/2 tsp. aluminum free baking powder 
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 c. chopped pecans


-Preheat oven to 350 degree oven
-Combine dry ingredients and wet ingredients separately
-Pour wet into dry and mix until well blended
-Place muffin cup papers in muffin tin of your choice (mini, regular or jumbo)
-Fill lined muffin tins halfway
-Bake minis for 10-12 minutes or regular muffins for 14-16 minutes -until golden brown (oven temperatures vary so start with the lowest time and keep an eye on them)
-Cool completely before serving

Makes approximately 14-16 muffins OR 48 mini muffins

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