Coconut Muffins

  • Difficulty: Medium
  • one hour
  • 3 servings

The mighty coconut is the star of the show, here. The flour, oil, cream, and flakes are all derived from the famous coconut. Put them all together with eggs, ghee, and sweetener and coconut muffins are born.

Ingredients Needed for Coconut Muffins

1 cup coconut flour 2 eggs 3 tablespoons of ghee 2 tablespoons of sugar-free vanilla bean sweetener 1 tablespoon coconut oil ¾ cup unsweetened coconut cream 3 tablespoons of coconut flakes

How to Cook Coconut Muffins

  1. Add the coconut flour, eggs, ghee, and 1 tablespoon of vanilla bean sweetener to a bowl. Mix until even and grainy using a hand mixer.
  2. Coat a 9-cup muffin pan with coconut oil, then transfer the grainy mixture into the muffin cups. Bake for 10 minutes at 350⁰F/175⁰C.
  3. Add the coconut cream, coconut flakes, and the remaining tablespoon of vanilla bean sweetener to a bowl. Mix until smooth.
  4. Remove the muffin pan from oven, let it cool, then top each muffin with coconut mixture. Refrigerate for 30 minutes.

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