Chocolate Cherry Pecan Muffins

Approximately 38 sugar calories per muffin

Ingredients for Muffins

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 1/2 Cup - Coconut Palm Sugar (384 Sugar Calories)
• 2 Tbs - *Ground Flaxseed 
• 6 Eggs - 4 Egg Whites & 2 Whole Eggs
• 6 Tbs - Cocoa Powder
• 4 Tbs - Unsweetened Coconut Milk
• 4 Tbs - Virgin Coconut Oil
• 3/4 Cup - Coarsely Chopped Pecans
• 1 Cup (approximately 14) - Fresh Cherries diced (71 Sugar Calories)

Directions for Muffins

1. Preheat oven to 350
2. Whisk together dry ingredients in a medium sized bowl. 
3. Then add coconut oil, eggs, and milk. Whisk till well combined. 
4. Fold in pecans and diced cherries.
5. Use butter spray or coconut oil spray in muffin pan.
6. Divide batter evenly to make 12 muffins.
7. Bake for 20 minutes 

*Ground Flaxseed in a Magic Bullet or Food Processor.


Enjoy!

Pecan Pie Muffins w/Caramel Glaze

Makes 12 Muffins

Approximately 80 Sugar Calories Per Muffin

Muffin Ingredients

• 1 Cup - Almond Flour
• 1 Cup - Coconut Palm Sugar (768 Sugar Calories)
• 1 Cup - Pecans Chopped
• 2/3 Cup - Coconut Butter
• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 4 Tbs - Flaxseed *Pureed
• 4 Tbs - Coconut Milk

Caramel Glaze Ingredients

• 2 Tbs - Butter
• 1/4 Cup - Coconut Palm Sugar (192 Sugar Calories)
• 1/4 Cup - Heavy Whipping Cream
• Pinch of Salt

Directions for Muffins

1. Preheat oven to 350
2. Whisk together dry ingredients in a medium sized bowl. 
3. Then add coconut butter. Whisk mixture so butter will not harden.
4. Add eggs and milk. Whisk till well combined
5. Fold in pecans
6. Place cupcake liners in muffin pan.
7. Divide batter evenly to make 12 muffins.
8. Top each with 1 pecan.
9. Bake for 20 minutes or until toothpick comes out clean. 
10. Cool before putting glaze on. 

Directions for Caramel Glaze

1. In a small pan, melt butter over low to medium heat.
2. Once melted stir in sugar. Cook for 2 minutes.
3. Add heavy whipping cream and salt. 
4. Consistently stirring, cook on medium/high for 3 minutes. 
5. Remove from heat and cool for 15 minutes.
6. Once cooled, using a wooden spoon drizzle caramel over each muffin. 
7. There will be leftovers. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Chocolate Avocado Muffin

Chocolate Avocado Muffin

23 Sugar Calories

Bake at 400 for 15 minutes

Dry Ingredients

·         ¼ Cup – Coconut Sugar

·         ½ Cup – Coconut Flour

·         1 Scoop – Vanilla Whey

·         ¼ Cup  – Cocoa Powder

·         2 Tsp – Baking Powder

·         1 Tsp – Baking Soda

·         ½ Tsp – Salt

Wet Ingredients

·         ½ Cup – Coconut Oil, Will harden in cold milk

·         2/3 Cup – Coconut Milk, warmed up a little in microwave around 40 seconds depending on Microwave

·         1/3 Cup – Total Fage Greek Yogurt, Warmed up in microwave like milk

·         1 Tbs – Flaxseed (soaked in 3 Tbs of water for 10 minutes)

·         4 Egg Whites – Room Temp

·         1 Cage Free Egg – Room Temp

·         1 Ripe Avocado Smashed

Other Ingredients

·         1 Tbs – Mini Chocolate Chips or Chop up an 86% Cocoa Bar

Directions

Mix together Flaxseed and water then set aside. Then whisk together dry ingredients, then the wet ingredients.  Whisk together the dry and wet ingredients. Stir in the chocolate chips or bar.

Bake for 15 minutes or until toothpick comes out clean.

Enjoy!

Carrot Cake Muffin Surprise

Carrot Cake Muffin Surprise

Ingredients

1)       2 ¼ Cup - Almond Flour

2)      ½ Cup – Raw Coconut Sugar

3)      1 ½ Tsp – Baking Powder

4)      ¼ Tsp – Baking Soda

5)      1 ½ Tsp – Ground Cinnamon

6)      ¾ Tsp – Ground Ginger

7)      ¾ Tsp – Salt

8)      1 Egg

9)      1 Egg White

10)   1/3 Cup – Virgin Coconut Oil

11)    ¾ Cup – Unsweetened Almond Milk

12)   2 Medium Carrots Grated

Filling

1)       8 oz Pkg – Lowfat Cream Cheese

2)      2 Tsp – Raw Coconut Sugar

3)      1 Scoop – Vanilla Whey Powder

4)      2 Tsp – Pure Vanilla Extract

Directions

Preheat oven to 400

Mix together the filling using a fork; set aside. Whisk the dry ingredients together first and in a separate bowl mix together the wet ingredients. Add the wet ingredients slowly into the bowl of dry  ingredients; whisk till lumps are gone. Then add carrots last.

Line each muffin pan with cupcake liners. Scoop 2 Tbs of batter into each cup. Then scoop around 1 Tbs of filling into the center of each. Top it off with 2 Tbs of batter. Bake for 20 minutes or until toothpick comes out clean. Make sure and stick the toothpick on the side of the cupcake not the center.  

Enjoy!

Pumpkin Coconut Muffins