Spiced Lemon Muffins
| Prep Time: 15 min | Serves: 12 |
| Cooking Time: 20 min | Yield: 12 muffins |
Highly nutritious and delicious, gluten-free muffins made with coconut and timtana flour and no refined sugars. Both flours are high in fiber with more than half of their fibers coming form insoluble fiber.
Ingredients
- 1/2 cup Timtana Flour
- 1/2 cup Coconut Flour
- 3/4 tsp All Natural Baking Powder
- 3/8 tsp Atlantic Sea Salt
- 1 tsp Cinnamon, Ground
- 3/4 tsp Nutmeg, Ground
- 1 tsp Ground Ginger
- 1/2 cup Coconut Sugar
- 1/2 cup Chopped Dried Dates
- 4 Sunsweet Pitted Prunes
- 1/2 cup Organic Coconut Oil
- 1 cup Organic Shredded Carrots
- 1/2 cup Rainbow Slaw
- 6 egg
- 2 tsp Organic Vanilla Extract
- 1 1/2 tsp Lemon Zest
Directions
Preheat The Oven to 350
1) Set the coconut oil jar in hot water to let the oil melt.
2) Put the eggs, spices, salt, sugar, dates, prunes, zest, vanilla, and veggies into a food processor and let blend while mixing the dry ingredients together.
3) Measure the Coconut flour, Timtana flour and baking powder into a bowl and whisk until the flours are well combined and there are no lumps of coconut flour.
4) Add the coconut oil to the food processor and let it whirl while you line the muffin tins with paper liners.
5) Transfer the wet ingredients to a mixing bowl and slowly add the flour while the mixer is running.
6) Scoop 4-Tbs (1/4 cup) of batter into each lined muffin tin and bake for 20 minutes, turning the muffin pan half way through the baking time.
7) Remove muffins from the pan and let them cool for 5 minutes, eat and enjoy.
NOTE! These are very filling because of the high amount of insoluble fiber, so eat one muffin with water and wait a good 10 minutes before having an other.
Nutrition Tip: Enjoy a muffin with three egg whites for a perfectly balanced breakfast.
Freeze any left overs and thaw in the microwave for 30 seconds.