Mini Things.

I’m on a “mini” train this week.

Well, not an actual mini train…let’s just say “mini” trend.

I just want a magic wand so that I can “mini-fy” all of the food that I eat.

I mean, can you imagine mini-burgers? I’m not talking sliders here, people.

No, I’m talking mini-mini burgers…mini burger that are so mini that they are the size of your thumb.

But I don’t want just one kind of mini burger…I want 5 different kinds…like a fun mini burger sampling party.

Now, if only I can find someway to create mini peanut butter cookies.

I’d be set for life.

You know it’s Friday.

You know toasted coconut is involved.


You might as well just expect a zillion toasted coconut recipes from me this summer.


Don’t even act surprised when I post things with coconut in them 5 days in a row.


Coconut haters beware.


These muffins are what I’d like to call “poppable” muffins.


Once ya pop ya just can’t stop.


I wasn’t even a fan of those Corn Pops…more of a fan of Chex or Cinnamon Toast Crunch.


When are they going to make a cereal with toasted coconut?


That would be brilliant.


I guess I will just have to come up with that one myself.


Unlessssss…you just want to invent a cereal w/ coconut for me.


That would be awesome.


In the meantime I will stick with these muffins for breakfast, lunch, and dinner.


Oh, there is espresso in them too.



Toasted Coconut Espresso Mini Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Miniature muffins chock full of toasted coconut, with a hint of espresso powder for a great morning or mid-day pick me up. The coconut butter is just the icing on the cake. Vegan/Gluten-Free/Paleo/Refined Sugar-Free
  • ¼ c. unsweetened, shredded coconut
  • ¼ c. coconut flour
  • 1 T. ground espresso powder
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ¼ t. ground cinnamon
  • pinch of salt
  • ½ t. pure vanilla extract
  • 1 flax egg (1 T. flaxseed meal + 3 T. water, mix and let sit for 2 minutes)
  • ½ c. unsweetened, vanilla almond milk
  • 2 T. So Delicious Dairy-Free Greek Style Plain Cultured Coconut Milk Yogurt
  • 1 T. granulated stevia
  • melted coconut butter, homemade or store bought, as needed for topping (about 1 t. per muffin)
  • extra toasted coconut, for topping, optional
  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.
  4. Scoop the batter by rounded teaspoons into each prepared muffin cup.
  5. Bake for 10-12 minutes or until lightly golden brown and a toothpick inserted into the center of each muffin comes out clean.
  6. Let the muffins cool completely.
  7. Drizzle about 1 teaspoon of melted coconut butter over each muffin, sprinkle with extra toasted coconut and enjoy with a glass of milk!


Nutritional Facts (per muffin): Calories: 31, Total Carbs: 3g, Fat: 2g, Protein: 1g, Sodium: 40mg, Sugars: 1g


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