Vanilla-Cinnamon Muffins (Gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
eggs, raw honey or maple syrup, coconut oil, vanilla, cinnamon, dash salt, coconut flour, baking powder
preheat oven to 350. in a bowl, combine egg whites and honey or maple syrup. whip the egg whites until stiff peaks form. in a seperate bowl, combine egg yolks, coconut oil, vanilla, cinnamon, and salt until mixed. add the sifted coconut flour and baking powder to the egg yolk mixture. mix until smooth. slowly add the egg yolk mixture to the whipped egg whites. i turned my mixer back on as I added the two together. Mix until well combined. Fill 3 cupcake liners to the sop. *Silicone is preferred when working with coconut flour*. Bake for 15-20 minutes until the tops are firm to the touch and a toothpick can be inserted and come out dry.
www.ditchthewheat.com/gluten-free-vanilla-cinnamon-muffins/
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user GRANTX6.
www.ditchthewheat.com/gluten-free-vanilla-cinnamon-muffins/
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user GRANTX6.
Nutritional Info Amount Per Serving
- Calories: 114.6
- Total Fat: 6.3 g
- Cholesterol: 108.2 mg
- Sodium: 82.2 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.4 g
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