These breakfast muffins are the perfect snack. Using only paleo and gluten free ingredients, you’ll feel good about having more than one!
Yields: 12 muffins
Prep time: 20 minutes
Cook time: 20-25 minutes
Pairing suggestion: Cocoa Coconut Renola
-2 cups almond flour
-¼ tsp baking soda
-pinch of salt
-¼ cup maple syrup
-1 cup coconut milk, full fat
-¼ cup coconut oil, melted
-½ cup shredded coconut
-1 package Cocoa Coconut Renola
Preheat the oven to 350. Line a muffin tray with paper muffin cups. Mix the almond flour, baking soda and salt in a mixing bowl. In a separate bowl mix together maple syrup, coconut milk, and coconut oil.
Slowly add wet ingredients to dry ingredients. Fold shredded coconut into batter.
Pour batter into lined muffin pan. Top each muffin with Renola. Bake for 20-25 minutes or until golden brown. Let muffins cool before removing from pan.