Coconut Lime Muffins with Vegan Cream Cheese Frosting- Phase 3


Pretty easy to whip up. Very tasty for part of your p3 breakfast, or as part of your p3 dinner as a dessert!

I make my own almond cream cheese but you can buy it in the store- make sure it is sugar free and compliant.

Coconut Lime Muffins
Phase 3
Makes 14 standard servings of grain and half a healthy fat serving each

1 cup sprouted wheat flour 
3/4 cup sorghum flour 
1 cup xylitol, or the equivalent in pure monk fruit or stevia
1/4 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1 whole egg, lightly beaten
1/2 cup coconut milk
1/4 cup unrefined coconut oil
2 large fresh limes

Heat oven to 425 degrees. Line muffin pan with papers

Zest the 2 limes and add zest to a blender. Peel the limes with a knife, and add peeled limes to blender. Add in the sweetener, coconut milk and coconut oil. Blend until smooth.

In a large bowl, lightly beat the egg. Add the liquid from the blender and whisk. Add the remaining ingredients to a small bowl and stir well to combine. Add to large bowl and stir just until the flour is incorporated.
Fill muffin cups to 3/4 full.
Place into the oven, close the door and immediately reduce temp to 350

Bake 15-20 minutes, until a toothpick comes out clean. Let cool.

Vegan Cream Cheese Frosting
Phase 3
Makes 4 standard servings of healthy fat

1 cup almond or cashew cream cheese
1/4 cup powdered xylitol (whiz up in blender) or equivalent of another sweetener
Tiny pinch of sea salt
1-2 T unrefined coconut oil
1-2 T canned coconut cream

Whisk everything together. Liquid stevia works best here. Taste and add more sweetener if you need. 
Spread onto muffins as you like- just before serving. 


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