Hi, I made you some muffins!
Don’t let the little green bits freak you out; just some hemp seeds. 🙂
For these muffins, I decided to make something a little different than my usual fare. Usually I’m all about chocolate and almond butter (like this, this and this!), but with my recent obsession for bright tropical flavors, I decided to add some pineapple, coconut and dried cherries to these grain-free muffins. They’re not too sweet; a fun spring twist on my usual chocolate faves. Also, the flavor combo totally reminds me of an upside-down pineapple cake, but packed with healthy fats and fiber.
The honey shot:
Fresh out of the oven:
Here’s the recipe if you’d like to give them a try!
- 1/2 cup shredded unsweetened coconut
- 1 cup almond meal
- 1/2 cup hemp seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1 tablespoon coconut oil, melted
- 2 eggs
- 1/4 cup honey
- 1 tablespoon coconut sugar (or brown sugar)
- 1/4 cup almond milk
- 1/4 cup dried cherries (dried cranberries or raisins would work, too)
- 1/2 cup frozen chopped pineapple
- 1/4 teaspoon almond extract
- 1. Preheat the oven to 350 and spray a standard muffin pan with nonstick spray or olive oil.
- 2. In a large bowl, combine the coconut, almond meal, hemp seeds, baking powder, cinnamon and salt. Next stir in the coconut oil, eggs, honey, almond milk, dried fruit, pineapples and almond extract. Mix well.
- 3. Distribute evenly in the muffin pan and bake for 22-25 minutes. Start checking them at 20 because the tops tend to brown easily.
- These are delicious straight out of the oven, but even better the next day! For extra sweetness, serve warm with butter and honey.
- Store in the fridge!
Tonight’s adventures involve spin and shrimp tacos. Have a lovely evening. <3
Congratulations to the Chocolate-covered cookbook winner, Amy S. The winner has been emailed! Stay tuned for more amazing giveaways coming up.