These muffins were a breeze to make and super yummy!
We found this recipe from “itsrainingveggies” account on Instagram. This is the direct link to Bethany’s blog if you are looking for more fun recipes! https://bethanykerr96.wixsite.com/blog
Frozen Popsicles & Green Drinks
Yellow Banana Boats
2 small banana or 1 large
4 small yellow peppers
5 baby carrots
8 oz coconut milk or one of your choice
8 oz organic orange juice
1 tsp of pure vanilla
Very Berry Popsicles
2 large handfuls of purple kale (not stems)
1 small handful of spinach
1/1 Cup of each berry; blueberries, strawberries, raspberries, balckberries
8oz of Milk (coconut, almond or coconut water)
8 oz of organic apple sauce
Zesty Green Smoothies
1 large handful of greens
1 celery stick
1 granny apple
1 small piece of ginger (pinky nail size)
4 Tbsp of fresh lime juice
8 oz of coconut water
16 oz of water
• Shredded, unsweetened coconut (full-fat)
Homemade Coconut Butter: I took a bag of shredded coconut and simply blended it in my Vita-Mix for about 3-5 minutes. (Note: If you use a food processor, blend for 10-ish minutes.)
Homemade Coconut Milk-Tropical Traditions
• 1 1/2 cups water
• 7/8 cup dry unsweetened coconut
In a medium-size kettle, heat the water, but do not bring it to a boil.
Place the coconut in a blender and add 1 cup of the hot water.
Blend for 2-3 minutes.
Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.
Makes about 1 cup
4 eggs, room temperature
1 cup half & half or coconut milk (full fat)
2 tsp. vanilla extract
1 Tbsp. honey
1/2 cup coconut flour (I recommend Coconut Secret brand)
1 tsp. baking soda
1/4 tsp. kosher salt
Coconut oil or butter for frying (optional if using nonstick pan or griddle)
1. In a small bowl, beat eggs vigorously until frothy, about 2 minutes. Mix in milk, vanilla, and honey.
2. In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
3. Stir the wet mixture into the dry; mix WELL. There is no need to worry about over beating with coconut flour. Allow to sit for at least 5 minutes. Batter should be really thick, like brownie batter.
4. While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3 inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
5. Serve hot with butter and maple syrup or with fruit.
2 cups almond flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup raw cacao powder
1-1/2 cup avocado, mashed
3 Tbsp. coconut oil, melted
1 tsp. vanilla extract
2-1/2 Tbsp. coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
3 Tbsp. raw honey
1/2 cup pecans
1/3 cup chocolate chips
1. Place the avocado in a food process and pulse until creamy.
2. Add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients.
3. Chop the pecans and mix with the almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl.
4. Combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix.
5. Spoon batter into an 8-1/2 x 4-1/2 medium loaf pan lined with parchment paper. Sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
6. Preheat over to 350 degrees and bake until a toothpick inserted into the center of the loaf comes out clean, approximately 45 minutes.
7. Let it cool on a wire rack and serve.
8. To preserve freshness, place inside an airtight container and store in refrigerator.
Recipe adapted from The Sweet Spot
- 1 cup nut butter (ex. cashew, peanut, almond, and sunflower seed)
- 2 medium sized bananas (The more ripe, the sweeter!)
- 2 large eggs
- 1 teaspoon vanilla (try making your own!)
- 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Toppings: dehydrated unsweetened coconut, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey 😉 Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It’s very tasty with this snack, too!
- Preheat oven to 400 degrees F.
- Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
- Blend until well mixed.
- Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
- Add additional toppings of your choice to each muffin and lightly stir into each cup
- Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
- Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.
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