2 cups almond flour
Palmful shredded coconut
1 tsp cinnamon
1 tsp baking powder
4 eggs
1/4 cup coconut oil
shredded coconut for topping
Preheat oven to 350 degrees. Spray muffin tins with non-stick spray. Mix together almond flour, cinnamon, baking powder and palmful shredded coconut. Next, mix in the eggs, coconut oil and honey. Stir to combine. Gently fold in drained berries. Fill muffin tins about 3/4 full. Sprinkle shredded coconut on top of each muffin. Bake for 25-30 minutes or until toothpick comes out clean. Enjoy!
These are super simple to make and you can play around with different fruits. I had on hand a bag of frozen blueberries, raspberries and blackberries so that is what I used. You can use strawberries or try zesting in some orange peel and a squeeze of fresh oj with dried cranberries.
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