Guilt-free, huh? What makes these so decadent and scrumptious, yet without the aftermath feelings of ICK?
There’s no grain flour, gluten, dairy, soy, sugar, or hidden, bad-for-your-health ingredients. Stay with me…
This recipe was adapted from gnom-gnom.com’s original recipe. Here is my master-piece:
Ingredients
Muffins
– 2 cups almond flour
– 8 Tbsp measured whole flaxseed, then finely ground
– 1/4 cup coconut flour
– 1.5 tablespoon poppy seeds
– 3 tsp baking powder
– 1/2 tsp salt
– 1/2 cup grass-fed butter/ghee or coconut oil, softened
– 3/4 cup erythritol
zest of two lemons
– 2 tsp apple cider vinegar
– 1 tsp vanilla extract
– 1 can coconut full fat milk (minus 4 Tbsp – see below)
– 3 large eggs + 1 egg yolk
– 4 Tbsp lemon juice freshly squeezed
– 4 Tbsp sour cream or coconut cream + 1 tsp apple cider vinegar, mixed
Coconut Cream Topping
– 1/2 cup blackberries
– 3/4 can coconut cream (can in fridge for a day)
– 1 tsp vanilla extract
– 3 drops lemon essential oil (food grade only)
Instructions
Pre-heat oven to 350 degrees.
Mix all dry ingredients (almond flour through salt) in one bowl and set aside
Blend oil/butter and erythritol until mixed well.
Add remaining wet ingredients (lemon zest through to sour/coconut cream and ACV concoction) and blend thoroughly.
Combine wet and dry ingredients gradually.
Line muffin pan with paper cups.
Pour muffin mix into individual muffin paper cups.
Bake for 20-25 minutes or until cooked thoroughly.
For the cream topping:
Pour all ingredients into a COLD mixer bowl and blend until smooth.
Place in refrigerator and frost muffins once cooled.
Share and enjoy!!
Is this a new recipe to try in your house?
functionalhealthfoundations.com 