Sugar Free Mini Muffins

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Sugar Free Mini Muffins

Sugar Free Mini Muffins

Mini muffins make a quick breakfast or snack item to take with you on-the-go. While most muffins are packed with sugar and calories, these gluten and sugar free versions are delicious and won’t erase all the work you’ve put in at the gym. They are great for whipping up a big batch of to stock in the fridge and grab when you need. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 48
Calories 88 kcal

Ingredients

  • 1 cup blanched almond flour
  • 1 cup flax meal
  • 2 Tablespoon coconut flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 eggs
  • Half of a ripe banana, mashed
  • 2/3 cup coconut crystals
  • 4 Tablespoons pure maple syrup, grade b
  • 1/2 cup coconut milk, canned, full fat
  • 4 Tablespoons almond butter
  • 2 teaspoon vanilla extract
  • 2 Tablespoon coconut oil, melted
  • 1 cup golden raisins
  • 1 cup raw pecans, chopped

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.

  2. In a medium bowl combine the almond flour, flax meal, coconut flour, baking soda, salt and cinnamon.

  3. In another medium bowl combine the eggs, banana, coconut crystals, maple syrup, coconut milk, almond butter and vanilla. Mix until smooth. Add the dry ingredients into the wet ones and mix well.

  4. Slowly add the melted coconut oil, mix until all the lumps disappear.

  5. Add the raisins and pecans and mix well.

  6. Divide the batter for 24 mini muffins. Bake for 15-20 minutes, until golden and fully set.

  7. Cool on a wire rack for 10 minutes. Store in an airtight container in the fridge.

  8. Nutritional Analysis: One Serving equals: 88 calories, 6g fat, 65mg sodium, 7g carbohydrate, 1g fiber, and 3g protein 

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