per 1 serving size (Recipe makes 15 servings)
Amount Per Serving
Calories from Fat 64
% Daily Values*
Total Fat 7.15
Saturated Fat 1.58
Polyunsaturated Fat 1.83
Monounsaturated Fat 3.05
Total Carbohydrate 14.12
Dietary Fiber 3.00
Vitamin A 1.53%
Vitamin C 1.20%
* Nutritional Values are estimated and may vary
These moist, flavorful muffins make a great pre or post workout snack, breakfast muffin or even dessert! They can be made gluten free or with whole wheat flour, depending on your needs.
Preheat the oven to 375 degrees F.
Combine the coconut milk and vinegar in a glass measuring cup, stir and set aside.
Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl. Add the wet ingredients, except for the pecans and stir just until combined. Fold in the pecans.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners. Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full. Bake 15 - 20 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
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