If you’re looking for a dessert that you won’t feel guilty about, look no further. This one from AndreAnna of Life As A Plate uses two of my favorite ingredients to bake with; coconut flour and almond meal. Lightly sweetened with pineapple and honey (I skipped the optional turbinado sugar) and kept really moist with the addition of coconut cream — these muffins were beyond delicious. Not that I would expect anything different from AndreAnna, but I’m still always amazed at how good these “desserts” can really be.
This was one of those things I threw together on a whim on a Sunday night because I happened to have the ingredients on hand and pineapple + coconut = awesome. Also, it literally took 10 minutes to make the batter, pour them in the tins, and clean up. My kind of treat.
I used coconut cream in this recipe, which is simply the thick part of the coconut milk in the can. So, in short, don’t shake the can before you open it. I also used honey to sweeten this but I think agave would work too. I sprinkled a very small amount of organic turbinado sugar on top to give it a crunch, but this is optional of course. Turbinado is raw cane sugar and since it’s less processed, it retains some of the molasses flavor like brown sugar. A very tiny sprinkle creates a great crunch and an awesome muffin topper. I use this kind and literally used maybe 1 tbsp for the entire batch, but you can leave this out and the muffins are just as good…
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