Health & Fitness Enthusiast, Alisa Fairbanks made St. Paddy's Day muffins that turn green! Click here for more information about Alisa.
St. Patrick's Day Muffins
- 3/4 cup unsweetened sunflower seed butter (I used this brand)
- 2 eggs, preferably pasture-raised
- 3 Tbsp full-fat coconut milk
- 1/4 cup melted coconut oil, grass-fed butter or ghee, plus extra for greasing muffin tin
- 2 tsp pure vanilla extract
- 3/4 tsp apple cider vinegar
- 2-3 Tbsp raw honey or maple syrup, or more if you want it sweeter
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup raisins (make sure there’s no sugar added)
- Preheat oven to 350 degrees F. Grease muffin tins with a little melted butter or other fat of choice and set aside. Alternatively, you can line with parchment paper liners, if preferred.
- In a small dish, mix together the baking soda, cinnamon and sea salt. Set aside.
- In a separate large bowl, whisk together the 1/4 cup of melted butter, ghee or coconut oil, sunflower seed butter, honey, vanilla, eggs, apple cider vinegar, and coconut milk until smooth.
- Next, whisk the dry ingredients into the wet. Once mixed, fold in the raisins.
- Fill each muffin compartment with about 2-3 Tbsp of batter. Be sure not to fill any more than 3/4 of the way full.
- Bake for 12-15 minutes in the preheated oven or until a toothpick inserted in the center of the muffins comes out clean.
- Carefully remove muffins from tin and cool on a wire rack. Muffins will turn green once cooled and will deepen in color after a couple hours.
- Yields: 9-10 muffins