These kind of remind me of coconut macaroons, but they are more like a muffin. It was a nice little bite size snack. I thought they were yummy right out of the oven nice and hot. They also tasted really great the next day. I just put them in zip locks. Ingredients:
1/3 C honey
1/2 C whole grain flour (level off)
1 1/2 C unsweetened shredded coconut
4 large egg whites at room temperature
pinch of salt
2 to 3 tsp lemon zest (This added a nice touch)
1/2 C coconut oil (melted and cooled)
extra unsweetened coconut to sprinkle on top before baking.
Directions: Heat oven to 375
1. Measure and pour into a flour, coconut and honey. Stir together with a wire whisk.
2. In a different bowl. whisk the egg whites together till nice and smooth, Then add the lemon zest, salt, and oil. Whisking together till all combined.
3. Fold in the flour mixture stirring and folding the mixture together with a rubber spatula.
4. Grease muffin pans (Made 24 mini muffins) Scoop into pan. sprinkle extra coconut on top and bake 10-15 min. Or until lightly golden.
5. Cool on a cooling rack. (Or enjoy them warm :)
No comments:
Post a Comment