RICHMOND, Va - Lynette Potgieter, Owner of Nettie’s Naturally, shared her tasty recipe for Organic, gluten-free and low-glycemic Coconut Muffins. Lynette specializes is healthy baked goods that you can enjoy guilt-free. For more information you can visit online at www.nettiesnaturally.com.
Lemon Coconut Muffins by Nettie's Naturally
Dry ingredients
2 cups whole almonds
½ cup shredded coconut
½ cup coconut sugar
1 tsp baking powder
2 pinches salt
Wet ingredients
4 eggs
1 tsp vanilla extract
rind of 2 lemons
½ cup coconut oil, melted
Process almonds in food processor to form almond meal. Add the remaining dry ingredients and process. Add the wet ingredients except the coconut oil and process. Add the melted coconut oil and process. Scoop into muffin pan that holds 12 large muffins. Bake for 20 minutes on 325˚ F. Allow to cool slightly before removing from muffin pan. Enjoy warm or at room temperate. Store refrigerated
Equipment & Utensils:
Food Processor
Mixing Bowl
Silicone Spatula
Measuring cups for 1 cup and ½ cup
1 teaspoon
Microplane Grater
Ice cream Scoop or Table Spoon
Note: if you don’t have a food processor, use almond meal
