This afternoon was muffin baking time once again. Since I was getting somewhat tired of the usual pumpkin muffins, I decided to get creative. Looking around the kitchen, I couldn’t help but feel sorry for a bowl of lemons I have barely touched. But, I thought, “If I was going to use the lemons, what goes with lemon?….Coconut!”.

These muffins not only turned out scrumptious, but they are very different in taste and texture from my other muffins, so they are quite nice for a change of pace. Before I give you the recipe, there are a couple of things I want to note. First, these muffins are much denser than my others. One muffin is about twice the calories, and instead of a batch making ~24 mini muffins, it only makes ~16. Even though I ate half the number I usually do, I didn’t feel deprived due to my perceived reduction of goodies probably because they were more like a dense cake. They seemed like a delicacy instead of meal.

Also, I used a different brewer’s yeast that has a completely different texture and falvor, which seemed to contribute to how the muffins turned out. I used Twin-Lab’s Brewer’s yeast (bought at BodyBuilding.com), rather than the Lewis Labs because it is about 1/2 the price (right now I am a little price sensitive).

Those are my disclaimers, you my now read the recipe.   :-)

CR Lemon Coconut Muffins (makes 16 mini muffins)

2 Eggs, whole
1/4C Coconut Milk, full fat
1/4C Lemon Juice (about 2 lemons)
28g Almond Flour
56g Vanilla Whey
40g Brewer’s Yeast
112g Shredded Coconut
~2t Stevia (or other 0 cal sweetener)

Preheat oven to 350F. In a mixing bowl, combine eggs, coconut milk, and lemon. Blend well. Add whey, almond flour, and yeast. Blend. Stir in shredded coconut. The batter will be very think and gooey. Spoon into a mini muffin pan that was pre-sprayed with oil. Bake for ~20-25min, watch for tops to turn a golden color.