| 11 | 40 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 8 |
| 1 1/4 cup | Almond flour/meal, Bob's Red Mill |
| 1 cup | Coconut, shredded, unsweetened |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Baking powder, gluten-free |
| 1/4 tsp | Salt |
| 1/4 cup | Honey, raw |
| 1/3 cup | Lemon juice (plus zest of 1 lemon) |
| 1/4 cup | Coconut milk, sweetened (full fat) |
| 3 large | Egg (whisked) |
| 3 tbsp | Coconut oil |
| 1 tsp | Vanilla extract, pure |
Preheat oven to 350º F
In a small bowl, mix all the wet ingredients together
In a medium bowl, combine all the dry ingredients
Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
Let batter set for a few minutes, then stir it again
Grease a muffin tin or use silicone muffin liners (paper liners not recommended) and fill each well or cup about two-thirds full
Bake about 18-23 minutes. Test for doneness > insert toothpick into muffin center; if it comes out clean they're done
Serve and enjoy!
| Meat Alternative | 0.8 |
