These are outstanding! They make the perfect high protein low carb snack. Lemon tastes incredibly good in a homemade muffin and with a few added pistachios, you’re onto a winner.
You can pop them in the freezer and pull them out a few hours before you eat them. Simple!
- 3 tbs coconut oil
- Lemon zest (Grated lemon skin)
- 1/2 cup of coconut 180 natural protein superfood
- 1 cup shredded coconut
- 2 cups almond meal
- 2 eggs
- Juice of one lemon
- Handful or two of pistachios
- Stevia to taste
Pre-heat oven to 170°
Melt the coconut oil in a pan and while it’s hot add the lemon zest and shredded coconut. This will sizzle together and help infuse the flavour.
Then add all the other dry ingredients into a bowl.
Beat the eggs together and add them to the dry ingredients and then pour in the lemon juice along with the coconut oil, lemon zest and shredded coconut.
Pop into muffin trays and bake in a 170 degree over for about 25min or until they look brown and a knife comes out clean.
These are also yummy toasted up!
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