COFFEE AND PECAN MINI BREAKFAST MUFFINS
Sometimes you feel you need a sweet hit in the morning to get you through the first few hours of the day. These muffins provide that with none of the sugar highs and crashes.
PER MUFFIN: 170 CALS | 16.6G FAT | 3.2G SAT FAT | 1.6G CARBS | 1.1G SUGARS | 0.5G SALT | 0.5G FIBER | 3.6G PROTEIN
MAKES: 9 MUFFINS PREP: 25 MINS COOK: 20 MINS
½ cup coconut flour
¼ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon stevia
⅓ cup vegetable oil
2 extra-large eggs, beaten
⅓ cup prepared espresso or strong instant coffee
1 teaspoon rice malt syrup
sea salt, to taste
1 Preheat the oven to 325°F. Put nine mini muffin cups into a mini muffin pan.
2 Put the flour, baking powder, baking soda, stevia, 3 tablespoons of the pecans, and a small pinch of salt in a large bowl and mix well. Add the sour cream, oil, eggs, and ¼ cup of the espresso, and stir until evenly mixed. Let stand for a moment, then spoon the batter into the muffin cups.
3 Bake for 20 minutes, or until well risen and the tops spring back when pressed with a fingertip. Let cool for 5 minutes, then transfer to a wire rack.
4 To make the topping, put the rice malt syrup and remaining 1 tablespoon of espresso in a bowl and mix. Spoon a small drizzle over each muffin. Sprinkle on the remaining pecans and serve warm, or store in an airtight container for up to two days.
RICE MALT SYRUP
Baking with rice malt syrup is similar to baking with sugar in terms of quantity and texture. However, be aware that it can burn quickly. If you are concerned, loosely place a sheet of parchment paper over the top of your baked goods to protect the exposed areas while allowing the rest to continue to bake.