They can be a quick, grab-and-go breakfast, afternoon snack, or even dessert! Hey, I’d even eat them for dinner. Not kidding, these are that good.
Oh! And I’m bringing back the good ol’ recipe videos (woo-hoo!) I’m really really trying to be consistent with these, seriously. Even though I haven’t even attempted to make another one since my carrot cake bread post back in April, one of my goals this summer was to make more videos. Summer’s over half way over and this is the first one I’ve made😂 It’s all about the baby steps, I guess. Enjoy!
My initial plan was actually coconut-lime cookies! The batter was a little on the runny side, so instead of adding more flour, I thought, why not? It’s actually how most of my recipes go. It’s sort of funny how sometimes things don’t go the way you planned, but they turn out great anyways. Maybe I’ll try to make the cookie version of these in a bit – let me know if any of y’all want to see that!
Crunchy, fluffy, and sweet. How could anyone say no to these cute lil’ guys?
- ½ cup coconut oil
- ½ cup raw cane sugar
- 1 egg
- 1 tsp lime zest
- ¼ cup lime juice
- 1 tsp vanilla
- 1⅔ cup almond flour
- ⅓ cup shredded coconut
- 1 tsp baking powder
- pinch of salt
- ½ cup coconut granola
- hemp seeds
- Preheat oven to 350 degrees. Line a cupcake pan with silicone liners, and set to the side for later.
- Cream together coconut oil and sugar, until light and pale in color. Beat in egg, lime juice, lime zest, and vanilla. In a separate bowl, add almond flour, coconut, baking powder, and salt. Give a gentle stir to combine.
- Gradually add dry ingredients into wet (I did 2 batches). Scoop the batter into the muffin liners, filling them about halfway full. Sprinkle over granola and hemp seeds, and bake for 23-25 minutes, until the edges are crispy. Let cool, and enjoy!
Hope y’all are having a wonderful, productive summer!