Lemon Chia Mini Muffins with Whipped Vanilla Coconut Cream Frosting
All natural, secretly healthy, subtly sweet, zesty little lemon and chia mini muffins topped with light and fluffy, creamy, dreamy, vanilla infused whipped coconut cream frosting
- 3 whole 3 whole 3 whole Eggs
- 2 tsp 2 tsp 2 tsp Lemon, extract
- 2 tsp 2 tsp 2 tsp Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, melted and cooled
- 1 Tbsp 1 Tbsp 1 Tbsp Water, Lukewarm
- 0.25 cup 0.25 cup 0.25 cup Coconut Flour
- 1 tsp 1 tsp 1 tsp Baking Powder
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- 1 Tbsp 1 Tbsp 1 Tbsp Lemon zest
- 1 Tbsp 1 Tbsp 1 Tbsp Chia Seeds, + extra for serving
- 0.5 cup 0.5 cup 0.5 cup Coconut Cream, For the frosting
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract, For the frosting
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 175C (350F). Line a mini muffin tray with paper cases and set aside.
- Place eggs, maple syrup, coconut oil, water and your vanilla and lemon extract into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉
- Add your coconut flour, baking powder, baking soda and salt and process again until well combine.
- Add your lemon zest and chia seeds and stir to combine.
- Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.
- Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely
- The night before you want to make your coconut cream you will need to open the can and place it in the fridge overnight. Overnight the cream will separate and solidify at the top of the can leaving the coconut water at the bottom of the can.
- Once your cream has done its thing overnight scoop out the cream and place it into the bowl of your stand mixer or a medium size bowl. Keep the coconut water to use in smoothies or just drink it as is.
- Add vanilla and whisk until thick and creamy, it will look very much like regular whipped cream, only slightly thicker.
- Taste and add a little extra vanilla if you prefer.
- Store in the fridge until ready to use. FYI: if you're not going to be using it right away and do set it in fridge for later use, be prepared for it to firm up quite a bit. But, never fear, simply let it sit at room temp for 5 mins and give it a good stir and it will be creamy, dreamy and ready to use as you wish 🙂
- To serve -Dollop a heaping spoonful of your coconut cream on to each muffin, sprinkle with some extra cheeky chia seeds and/or your fave sprinkles and voila! Your work here is done. Store in the fridge until ready to serve. The frosting should keep well refrigerated for up to 1 weeks (if it lasts that long) and the muffins will stay fresh, covered or in an air tight container for up to a week, leftovers can be frozen (unfrosted) for up to 3 months.
Remember you will need to open your can of coconut cream the night before you make your frosting!
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