Name: Mini Coconut Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/3 cup coconut flour, lightly packed (43g); 1/3 cup unsweetened, shredded coconut (35g); 1/4 cup arrowroot flour (33g); 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/3 cup warm water; 2 Tbsp maple syrup; 1 Tbsp coconut oil, melted; 1 tsp vanilla extract

Description

Miniature Paleo muffins made with coconut flour and shredded coconut. Perfect for a grain free, nut free, lightly sweetened snack or breakfast side.

Ingredients

Scale

1/3 cup coconut flour, lightly packed (43g)
1/3 cup unsweetened, shredded coconut (35g)
1/4 cup arrowroot flour (33g)
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/3 cup warm water
2 Tbsp maple syrup
1 Tbsp coconut oil, melted
1 tsp vanilla extract

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Instructions

Preheat oven to 350 degrees F.
In a medium-size mixing bowl, combine coconut flour, shredded coconut, arrowroot flour, baking soda and salt.
Mix in remaining ingredients. Let batter rest for 5 minutes to thicken.
Pour batter into mini muffin pan (recipe makes 12 mini muffins).
Bake at 350 degrees for 15 minutes.
Remove from oven, cool in baking pan for 5 minutes, then transfer muffins to cooling rack.
Store muffins in fridge up to one week.

Notes

For best results, measure ingredients by weight (when given)