Gluten-free Honey Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course:
Dessert
Cuisine:
American
Servings: 8 muffins
Ingredients
- 1/2 cup coconut flour
- 1 scoop vanilla protein powder
- 1 tbsp. baking powder
- 1/2 tbsp. pomegranate vinegar Totally optional, but I love the sweet, tart note it brings to these muffins, and so perfect for Rosh Hashanah! I used the organic pomegranate vinegar from Trader Joe's.
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 dash cinnamon
- 1/4 cup sugar, or sugar substitute I like using "Swerve"
- 1/3 cup honey
- 1 1/2 cups water
Instructions
-
Pre-heat oven to 350F.
-
Place cupcake liners in muffin tin and spray lightly with oil (I like using avocado oil because it has a very mild taste).
-
Mix all ingredients and scoop into muffin tin. The batter will be pretty thick (the coconut flour absorbs lots of liquid), but it's okay, that's what you want.
-
Optional: drizzle some more honey on top of the muffins, OR, mix some honey, unsweetened shredded coconut and cinnamon and add on the top of the muffins as a streusel topping!
-
Bake for 30 minutes or until golden brown on top. Let cool, and enjoy!