In a bowl, combine cashew butter, eggs, and baking powder, along with optional sweetener if desired. Whisk together until smooth.
Stir in coconut shreds and chopped cashews as mix-ins, or other mix-ins of choice.
Distribute batter into mini muffin tin (I used a 1-Tbsp cookie scoop) and sprinkle additional coconut shreds on top.
Bake 10-12 minutes, until tops look cooked and lightly golden. A toothpick should come out clean!
Yields 12 mini muffins using a 1-Tbsp cookie scoop.
*For Paleo muffins, be sure to use a Paleo approved baking powder or homemade baking powder (mix 1 part baking soda with 2 parts cream of tartar). Or, try substituting for the ½ tsp of baking powder with ⅛ tsp baking soda + ¼ tsp apple cider vinegar instead.
Nutrition for Paleo Muffins without Sweetener
Per 1 Paleo mini muffin:64 calories | 5g fat | 2.4g carbs | 0.5g fiber | 0.4g sugars | 2g protein | 1.9g net carbs
Nutrition for Paleo Muffins with Sweetener
Provided below, for recipe made with 2 Tbsp maple syrup.Per 1 mini muffin: 4.1g net carbs