Paleo Coconut Muffins
These yummy muffins hit the
spot if you are looking for something sweet.
A delightful breakfast or healthy snack for you (and your kiddos).
Ingredients:
· ½ cup of coconut flour
· 1 TSP baking soda
· ½ tsp Cinnamon
· 4 Eggs
· ½ TSP lemon juice
· ½ TBP of vanilla extract
· 1 can of coconut milk (14 oz)
· ¼ cup of coconut oil
· ¼ cup of honey (optional but recommended. You could
also use agave)
· 1 ½ cup of chopped cashews
· ½ cup of golden raisins
· Dash of cinnamon (on each muffin before it bakes)
Directions:
Preheat the oven to 400 degrees.
Gather all your dry ingredients and mix them together in a small mixing bowl.
If desired the dry ingredients can be sifted.
Melt the coconut oil in a
small bowl. Begin to add one egg at a time to the butter mixture. When all the
eggs are mixed in, add the honey (or agave), lemon juice, and coconut milk to
the mixture and stir. Depending on the
size of the coconut milk can, the mixture may be a little runny. If this is the
case, don’t be afraid to add a little more coconut flour.
When the ingredients are fully mixed together without
lumps, it is now time fold in the chopped cashews and raisins.
When fully blended, begin to pour the batter into your pan
or muffin tray (fill a little over half of the way full). Be sure that you have
oiled your pan or muffin tray to avoid sticking. At this point, sprinkle the
cinnamon on top of the raw batter.
Place in the oven for 18-22 minutes. To test if they are
done, take a tooth pick and insert it in the middle of the muffin. If it comes
out of the muffin clean, they are done!
Let them cool for about 5 minutes, and enjoy this
delicious treat!
