From Kristi's Kitchen
Ingredients:
1/4 c. sifted coconut flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. sea salt
1/2 c. coconut palm crystals OR xylitol
2 1/2 tbsp. cocoa powder
1/16 tsp. cayenne
1/8 tsp. cinnamon
6 tbsp. grated zucchini
3 organic eggs
2 1/2 tbsp. grape seed oil
1 1/2 tsp. pure vanilla extract
1 tbsp. unsweetened vanilla almond milk
1 tbsp. strong organic coffee
Directions:
-Preheat oven to 350 degrees
-Combine wet and dry ingredients separately
-Whisk wet into dry
-Scoop 1 tbsp. at at time into lined mini muffin cups
-Bake in preheated oven for 10-12 minutes -until springy to the touch
-Cool slightly and top or fill with frosting for the perfect dessert bite or eat plain for a decadent breakfast treat!
Makes 16-18 mini muffins
Fluffy Chocolate Frosting
From Kristi's Kitchen
Ingredients:
3 tbsp. unsweetened cocoa powder
2 tbsp. organic unsalted butter, melted
3/4 c. +2 tbsp. coconut palm crystals
1/4 c. date sugar
1/4 c. raw whole fat milk OR almond milk
1/2 tsp. vanilla extract
Directions:
-Combine all ingredients in a large mixing bowl
-Using a hand mixer, beat the ingredients until well combined, thick and fluffy
-Pipe onto or into muffin
