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!