Gluten free and decadent, these muffins are not meant to rise much, so keep an eye on them as the edges brown. These tasty, sweet breakfast wonders pack a lot of energy and will keep you buzzing for hours!
INGREDIENTS:
• 1 ½ cups coconut flour, sifted
• ½ cup almond meal
• ½ cup shredded coconut
• 1 tsp baking powder
• 1 tsp sea salt
• 6 eggs, beaten
• ¾ cup coconut or almond milk
• ¼ cup chia seeds
• ¾ cup coconut syrup, honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp orange zest
• ½ tsp lemon zest
• 2 tsp vanilla extract
• 1 cup raspberries, fresh or frozen
• 1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350.
2. Grease, or line with cupcake papers, a mini muffin tin (makes 24) or 2 medium muffin tins (12 each).
3. Combine coconut flour, almond meal, shredded coconut, baking powder and sea salt. Set aside.
4. In a large bowl, mix eggs, coconut or almond milk, chia seeds, syrup or honey, coconut oil, orange and lemon zest and vanilla. Gently fold in dry mixture and mix until thoroughly combined. Fold in raspberries and pecans.
5. Fill mini muffin cups almost to the top. If using medium muffin cups, fill halfway.
6. Bake for 25 minutes. Muffins are ready when they appear moist, but a toothpick inserted in the middle comes out clean.
7. Cool and serve. Keep in an airtight container for up to 4 days or freeze for up to 1 month.
Please give us a call for today’s deli hours as they can vary due to staffing.
Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409