Cinnamon Bun French Toast MuffinsFrom jo_jo_ba 1 year ago
- ½ cup coconut flour shopping list
- ¼ tsp baking soda shopping list
- ¼ tsp sea salt shopping list
- ¼ tsp nutmeg shopping list
- 4 eggs, beaten shopping list
- ⅓ cup unsweetened almond milk shopping list
- ⅓ cup dark amber honey shopping list
- 2 tbsp cinnamon shopping list
- 3 tbsp dark amber honey shopping list
- 2 tbsp coconut butter, melted shopping list
Icing (*NOT SCD friendly*):
- ¼ cup powdered sugar shopping list
- ½ - 1 tbsp unsweetened almond milk, warmed shopping list
How to make it
- Preheat the oven to 350F and line 8 muffin cups.
- Whisk together the coconut flour, baking soda, salt and nutmeg in a large bowl.
- Add the eggs, almond milk and honey, beating until smooth.
- Fill the cups ¾ full with the batter.
- In another bowl, mix the cinnamon, honey and melted coconut butter. Spoon over each cup of batter (you may have a bit left over - spread it on toast!)
- Bake for 25 minutes.
- Cool in the tin for 10 minutes, then carefully turn out and let cool completely.
- Meanwhile, whisk together the sugar and warm almond milk.
- Drizzle over the cooled muffins and let set.
For an SCD-friendly icing, puree: 1 tbsp soft coconut oil, 1 tbsp honey, and 3 tbsp coconut butter until smooth. This does not set as firm.
The Cookjo_jo_ba Oshawa, CA
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