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Coconut flour bran muffin recipe

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Coconut flour bran muffin recipe

You won’t miss the gluten or even the sugar during these tasty small muffins!

My real healthy philosophy on making enhancements to the eating routine is simple…

Don’t deny. Rather replace unhealthy products for healthier ones.

Take my pal, Kim, from bootcamp.

Her favorite factor to consume each morning is really a sweet, moist bran muffin. Sounds scrumptious, right?

However , Kim really wants to get the most from her workouts, and she or he knows the gluten and sugar in individuals muffins were working against her.

And So I created this gluten and delicate sugar-free recipe for muffins which are just like moist and scrumptious because the commercially made bran ones.

Now Kim will get to savor her muffin and reap the outcomes from her workouts. And you may too!

  1. Preheat oven to 350 levels F. Gently grease a small muffin pan with coconut oil.
  2. Inside a medium bowl combine the almond flour, flax meal, coconut flour, sodium bicarbonate, salt and cinnamon.
  3. In another medium bowl combine the eggs, blueberry, coconut crystals, walnut syrup, coconut milk, almond butter and vanilla. Mix until smooth. Add some dry ingredients in to the wet ones and blend well.
  4. Gradually add some melted coconut oil, mix until all of the protuberances disappear.
  5. Add some raisins and pecans and blend well.
  6. Divide the batter for twenty-four small muffins. Bake for 15-twenty minutes, until golden and fully set.
  7. Awesome on the wire rack for ten minutes. Store within an airtight container within the fridge.

Calories: 88 Fat: 6 g Carbohydrates: 7 g Sodium: 65 mg Fiber: 1 g Protein: 3 g

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