I had never heard of such a thing until I stumbled upon this easy how-to.
I always think about housewives back in “the day” and wonder what they did without new recipes at their finger tips every day.
I love trying new things, I love coconut, and who DOESN’T love anything with “butter” in the title, so I just had to whip this up.
All you need….
Unsweetened shredded coconut, which you can find in the bulk section of health food stores.
You can use any amount you like–for this I used 2 cups.
Dump it into your food processor
and go and go and go.
Every few minutes you’ll want to stop and scrape down the sides.
After about 10 minutes you’ll have silky smooth coconut butter!
It can be flaked off easily, or microwaved for just a few seconds for the perfect drizzle.
And what better to drizzle it on, than muffins.
I don’t make a lot of muffins…..
you see, when I think about muffins, they remind me of cupcakes, and I would much rather make cupcakes than muffins–wouldn’t you? So I usually get distracted while thinking about cupcakes and forget I ever wanted to make muffins.
That was a long explanation, but it is all very true.
But these muffins are a great little snack, and one hundred times better for you
than a cupcake at snack time.
They are lightly sweetened with maple syrup, and nice and filling with whole wheat flour and oats.
makes 12 muffins
1/2 cup coconut oil, melted
1/4 almond meal (you can make your own after you make your almond milk)