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
Makes 14 standard servings of grain and half a healthy fat serving each
1 cup sprouted wheat 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
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.
Bake 15-20 minutes, until a toothpick comes out clean. Let cool.
Spread onto muffins as you like- just before serving.