Mini Things
Mini Things takes about 15 minutes from beginning to end. For 17 cents per serving, you get a side dish that serves 12. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 61 calories, 1g of protein, and 5g of fat per serving. Head to the store and pick up coconut, espresso powder, coconut flour, and a few other things to make it today. A few people made this recipe, and 40 would say it hit the spot. It is brought to you by Mangia Blog. With a spoonacular score of 17%, this dish is rather bad. Similar recipes include American Things, Breakfast N’ Things, and Supreme Things.
Servings: 12
Preparation duration: 3 minutes
Cooking duration: 12 minutes
Ingredients:
½ c. unsweetened, vanilla almond milk
¼ t. baking powder
¼ t. baking soda
extra toasted coconut, for topping, optional
melted coconut butter, homemade or store bought, as needed for topping (about 1 t. per muffin)
¼ c. coconut flour
2 T. So Delicious Dairy-Free Greek Style Plain Cultured Coconut Milk Yogurt
1 T. ground espresso powder
1 flax egg (1 T. flaxseed meal + 3 T. water, mix and let sit for 2 minutes)
¼ t. ground cinnamon
pinch of salt
1 T. granulated stevia
½ t. pure vanilla extract
Equipment:
mini muffin tray
baking paper
baking sheet
oven
mixing bowl
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Line a mini muffin tin with paper or silicone liners, or grease with baking spray.Spread the coconut out on the baking sheet and bake for 3-5 minutes or until slightly golden.Place all of the ingredients, including the toasted coconut, in a large mixing bowl and mix well.Scoop the batter by rounded teaspoons into each prepared muffin cup.Bake for 10-12 minutes or until lightly golden brown and a toothpick inserted into the center of each muffin comes out clean.Let the muffins cool completely.Drizzle about 1 teaspoon of melted coconut butter over each muffin, sprinkle with extra toasted coconut and enjoy with a glass of milk!
Step by step:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Line a mini muffin tin with paper or silicone liners, or grease with baking spray.
2. Spread the coconut out on the baking sheet and bake for 3-5 minutes or until slightly golden.
3. Place all of the ingredients, including the toasted coconut, in a large mixing bowl and mix well.Scoop the batter by rounded teaspoons into each prepared muffin cup.
4. Bake for 10-12 minutes or until lightly golden brown and a toothpick inserted into the center of each muffin comes out clean.
5. Let the muffins cool completely.
6. Drizzle about 1 teaspoon of melted coconut butter over each muffin, sprinkle with extra toasted coconut and enjoy with a glass of milk!
Nutrition Information:
covered percent of daily need
