I wanted to create a guilt-free treat that could be enjoyed in the morning or evening that utilized several popular flavors, such as coconut, lemon, and raspberries.
Enjoy this delicious treat and let us know how they turn out for you!
You’ll need…
Zest From 1 Large Lemon 1/4 tsp Himalayan Salt
½
Cup Melted Coconut Oil 1/2
Cup Vanilla Coconut Milk
1/2
Cup Xylitol
½ Cup Unsweetened Plain Yogurt
2 Large Eggs 1 tsp
Vanilla Extract
2
Cups Flour
1 tsp Coconut Extract
2
tsp Baking Soda
Juice from Large Lemon
2 tbsp Poppy Seeds 6 oz. Raspberries Directions:
Preheat
oven to 400 degrees. Prepare a muffin
pan by greasing cupcake liners with cooking spray. This recipe will make 16 muffins.
In a
mixing bowl, combine xylitol, coconut oil and lemon zest,
Beat
for several minutes until creamed together. Add in eggs one at a time, mixing well after
each addition.
In
a separate mixing bowl, combine flour, baking powder, salt and poppy seeds. Mix well to fully combine dry ingredients. In a small bowl, mix together the coconut milk, yogurt, extracts, and lemon juice.
Combine all mixtures by alternately adding dry and wet ingredients to the creamed sugar and oil.
Once everything is mixed together, scoop batter into the prepared liners and fill ¾ of the way full.
Slice one raspberries into four pieces and place into the muffin batter. Repeat this process until you have raspberries in all of the muffins.
Place in preheated oven and bake for 15-18 minutes or until the tops become lightly golden brown in color. Remove from oven and allow to rest in the muffin pan for about five minutes before transferring to a cooling rack to cool completely.
While
your muffins are cooling, it’s time to whip up some magic!
This
coconut mixed berry cream is divine and simple to make…
Coconut Raspberry Cream
1 Can of Full-Fat Coconut Milk or Pure Coconut
Cream
1 tsp Vanilla Extract
¼ Cup Raspberries
2
Drops Vanilla Crème Stevia
Make sure the coconut milk (or cream) has been in the fridge
overnight.
It needs to be chilled so it will have a
very firm consistency and is able to be whipped. Not pre-chilling can be a big mistake as it
will generally come out looking like a watery mess. Also, be sure to purchase either pure cream of
coconut or a full-fat coconut milk. Another
tip: before you start to whip anything, whether it's regular heavy whipping
cream or coconut cream, make sure to chill a metal bowl and beaters in the
freezer for at least five minutes beforehand.
If
you’re working with coconut cream you can just open and use!
The
best way to serve these muffins is to top with the freshly whipped coconut cream
once they have cooled!
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