12 Serves
45 Mins
Preheat your oven to 175°C.
In a small bowl, combine the dry ingredients including the flour and shredded coconut.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
244 mg / 4,700 mgSodium
239 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a separate bowl, whisk together the coconut oil, coconut nectar syrup, vanilla extract, and beaten eggs.
Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined, then let the batter rest for 5 minutes.
Grease a muffin pan and divide the batter evenly among the cups, filling each about three-quarters full.
Bake in the preheated oven for 30 minutes, then allow the muffins to cool in the pan before serving.
10
g21
g11
g
