GRAIN AND DAIRY FREE CINNAMON SUGAR MUFFIN BOMBS

GRAIN AND DAIRY FREE CINNAMON SUGAR MUFFIN BOMBS

I’ve been craving sweet baking. This morning I made grain and dairy free cinnamon sugar muffin bombs. Serves 8.

INGREDIENTS:

1/2 C heavy coconut cream
5 tbs vegan unsalted butter
2 large eggs
1 tsp vanilla
1/2 C powdered date sugar (can substitute coconut sugar)
1.5 C blanched almond flour
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp ground ginger
2 tbs psyllium husk fiber
1/4 tsp allspice
1/4 tsp JF Spicy Salt
4 tbs vegan unsalted butter for the coating
1 tsp cinnamon
1/4 C vanilla coconut sugar (can substitute coconut sugar)

 

PROCESS:

Preheat oven to 350º. Line a muffin pan with 8 papers. In a medium bowl, (I like to use my CB2 Swirl Serving bowl) add dry ingredients: blanched almond flour, baking power, nutmeg, allspice, ground ginger and psyllium husk. Whisk to combine. In a separate bowl, add wet ingredients: vegan unsalted butter, powdered date sugar, Madagascar vanilla, heavy coconut cream and 2 eggs. Use an electric mixer until smooth. Slowly add wet ingredients to dry. Continue with electric mixer. Add a pinch of JF Spicy Salt. Spoon even amounts into each muffin cup. Bake for about 18-20 minutes until edges are golden. Allow to cool for 5 minutes on a wire wrack. Brush finished muffins with vegan unsalted butter, roll in cinnamon, vanilla, coconut sugar.

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640