The Best Gluten Free, Dairy Free Mini Muffins (65 Calories)
Author: 
Serves: 24 mini muffins
 
(Adapted Recipe for low altitudes and high humidity is below in the notes section)
Ingredients
  • ¾ cup coconut flour
  • 1 tsp baking soda
  • ¼ cup dairy free yogurt
  • 3 eggs
  • ⅓ cup honey/maple syrup
  • ⅓ cup applesauce
  • Toppings: Crofter's Raspberry Jam, Justin's Chocolate Hazelnut Butter (*For more options see below)
Instructions
  1. Preheat oven to 350F.
  2. Line a mini muffin tray with cupcake liners.
  3. Mix together coconut flour and baking soda.
  4. Add in yogurt, eggs, honey and applesauce. Mix well.
  5. Fill each of the cupcake liners ½ way full. Pat down with finger to flatten the top.
  6. Alternate adding ¼ tsp of hazelnut butter/jam and crumble some batter. Repeat again until you reach the top (approx. ¾ tsp-1 tsp of the filling!)
  7. Use your finger to flatten the top slightly.
  8. Bake for 13-15 minutes. Cool and enjoy.
Notes
High Humidity + Low Altitude:
- Reduce the applesauce to ¼ cup
- Add 1 tbsp Coconut Flour

*If you can't find Justin's Hazelnut Butter a good substitute:
- Mix 2 tbsp of nut butter, 1 tbsp maple syrup, 1 tbsp non-dairy milk, 1 tsp cocoa powder, ½ tsp vanilla essence,
Nutrition Information
Serving size: 24 Calories: 45.9 (Crofter's Raspberry Jam); 63.9 (Justin's Chocolate Hazelnut Butter
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/01/31/the-best-gluten-free-dairy-free-mini-muffins-65-calories/