Thursday, November 8, 2012

Honey Mini Muffins (grain and sugar free)

My kids have been begging me for mini muffins lately. So this past weekend, I went out and bought a mini muffin pan, knowing full well that it would get lots of use. Bright and early Monday morning, we set out to make our first batch in our new muffin pan.

Since I've been sticking to mostly GAPS friendly ingredients lately, I decided to make these with honey. I also know that honey is the sweetener of choice for my kiddos (they ask for it at least once a day), so I knew they'd go bonkers for "honey" muffins. (They've also been reading a lot of Berenstain Bears books lately; maybe that has something to do with the honey fettish?)

These turned out so good, I knew I had to blog about them. To prove just how good these muffins are, I'll tell you that I've already made them a couple of times this week (they go that fast!). And I know they'll be requested yet again by the time the weekend rolls around.

I don't mind my kids noshing on these yummy muffins one bit; not only are they delicious, but they are also nutritious. Try them for breakfast, as a simple snack, or as a side with some soup or chili.

Honey Mini Muffins

Dry ingredients:
1/2 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients:
6 eggs
1/2 cup coconut oil, melted
1/3 cup honey
1 teaspoon vanilla
10 drops liquid stevia

Preheat oven to 350 degrees. Line a 24 cup mini muffin tray with paper liners.

In a bowl, mix together all dry ingredients. In a separate bowl, whisk all liquid ingredients. Add wet ingredients to dry and stir until completely incorporated (batter will become thicker upon standing).

Pour batter into prepared mini muffin try, filling about 3/4 of the way to the top.

Bake in preheated oven for 18-20 minutes, until tops are golden and toothpick inserted comes out clean.

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