Easy Grain-Free "Churro" Mini-Muffins
- Muffins
- 1¼ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut palm sugar
- ¼ cup mashed ripe banana or applesauce (unsweetened)
- 1 egg
- 1 tablespoon coconut oil, melted + 1 teaspoon coconut oil for muffin tin
- ½ teaspoon pure vanilla extract
- Cinnamon-Sugar Coating
- 1 tablespoon coconut palm sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon melted coconut oil
- Preheat oven to 325 degrees.
- Grease a mini muffin tin using coconut oil (should have 8 muffin cups).
- In a bowl, combine the almond flour, baking soda, salt, coconut palm sugar and cinnamon.
- Stir until thoroughly combined.
- In a separate bowl, whisk the egg, mashed banana (or applesauce), melted coconut oil and vanilla extract until smooth.
- Combine the wet mixture with the almond flour mixture until well incorporated.
- The batter will be quite thick.
- Fill each muffin cup full with the batter to fill all 8 cups.
- Bake for 15-18 minutes.
- Once a toothpick pulls clean allow the muffins to cool completely before removing from the muffin tin.
- In a small bowl combine the 1 tablespoon coconut palm sugar with 1 teaspoon cinnamon then spread over a plate.
- Brush each muffin lightly with a small amount of melted coconut oil using a pastry brush then roll in the cinnamon 'sugar' mix to lightly coat.
- Set each muffin on a plate and repeat with all the muffins.
Store muffins in an airtight container in the fridge.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/churro-mini-muffins/
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