Tuesday, October 8, 2013

Raspberry Shredded Coconut Muffins

Raspberry Shredded Coconut Muffins
Paleo | Grain- Free | Gluten- Free | Dairy Free

Dry Ingredients:
1 Cup of unsweetened shredded coconut
1 tsp of baking powder
1/4 cup milled flax seed
1/2 tsp of sea salt
1/2 cup of coconut flour (you can sift it if you want)

Wet Ingredients:
5 eggs brought to room temperature (you can leave them out for about 30 mins or put them in a bowl of hot tap water for about 15 mins)
1/4 tsp liquid stevia (you can use liquid vanilla stevia if you want)
1/4 cup of melted coconut oil
3/4 cup of applesauce (get the one with no sugar added or natural- they are the same thing)
1/4 cup of raw organic honey

You will need 1 and a 1/2 cups of Raspberries (or whatever nuts or fruit you want to put in- I used raspberries this time because they were on sale) leave aside to be folded in later on

Makes 12 muffins

1. Set over to 350 degrees
2. Mix all of the dry ingredients together in a large bowl
3. Mix all of the wet ingredients in a separate bowl
4. Add the wet ingredients to the dry ingredients and mix until well combined (I used a hand mixer)
5. Once the wet and dry ingredients are well combined, quickly add in the raspberries (batter thickens quite fast so, don't take your time to add in the raspberries
6. Use an ice cream scoop to scoop the batter into 12 muffin cups (you can dip the scoop into some coconut oil to coat it so the batter doesn't stick or use a scoop that as a lever
7. Bake for approximately 30 mins (you can use a toothpick to check to see if they are cooked through)

Let cool and enjoy!

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