What exactly is a Muffincake you might ask? It’s a combination of a Muffin and a Cupcake! It’s got the texture of a muffin, but then it’s topped with a rich creamy frosting like a cupcake. You get the best of both worlds!
Okay enough of my shenanigans…so what really happened is I couldn’t decide if I wanted to make a key lime muffin or a key lime cupcake. I really wanted to just do a muffin but then I decided that I also really wanted to put a key lime frosting on it and garnish it all cute and stuff.
It’s my recipe so I’m gonna do what I want! And that’s how the Key Lime Muffincake was born.
In Germany they actually don’t technically have cupcakes, they just call everything muffins regardless of whether or not it’s a cupcake or a muffin. That makes me sad in a way because cupcakes are so delicious and no one should be denied their awesomeness.
However, it does make me think that this Muffincake thing is gonna be huge in Germany. You know like how David Hasselhoff is huge there but not here in America. Remember Knight Rider? I always wanted a talking car.
How does The Hoff and Knight Rider relate to CrossFit and Paleo you ask? I have no idea but…Oh look what’s that over there?! (Totally changed the subject and you didn’t even know it. Boom.) Just ignore me and get Muffincake wasted.
Key Lime Muffincakes
*Makes 12 servings
1/2 cup coconut flour
1/4 cup blanched and sifted almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
few pinches of sea salt
1 teaspoon of lime zest
4 organic cage-free eggs
1 organic cage-free egg white
1/4 cup canned coconut milk, full-fat
4 tablespoons coconut oil (liquid)
2 tablespoons raw honey (liquid)
2 tablespoons coconut palm sugar (or Pure Maple Syrup)
1/2 teaspoon vanilla
1/4 cup fresh squeezed lime juice
1. Preheat oven to 350 F. Line a cupcake tin with foil liners.
2. In a large mixing bowl combine the coconut flour, almond flour, baking powder, baking soda, and salt. Mix together with a fork until combined and then stir in the lime zest.
3. In a separate medium sized bowl combine the eggs, egg white, coconut milk, coconut oil, honey, coconut palm sugar, vanilla, and fresh squeezed lime juice. Blend with a hand mixer or whisk until completely combined.
4. Now add the wet mixture in the medium bowl to the dry mixture in the large bowl and use a whisk to stir them together.
5. Then use a spoon to transfer your muffincake batter into the foil liners in your cupcake tin. Fill about 3/4 of the way.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Let them completely cool before frosting or the frosting will melt. Use the cooling time to prepare your frosting and garnishes.
Key Lime Frosting
3/4 cup organic palm shortening
1/2 cup refrigerated canned coconut milk, full-Fat (cream at the top of the can)
4 tablespoons of fresh squeezed lime juice
2 tablespoons of coconut nectar (or Pure Maple Syrup)
1 tablespoons raw honey
1 teaspoon vanilla
sliced lime and lime zest for garnish
1. In a food processor combine all the ingredients and blend until smooth.
2. Transfer to a piping bag and refrigerate until you are ready to frost.
3. Once the muffincakes are completely cooled, frost, garnish, and enjoy!
So are you gonna get your Muffincake on or what? You totally should. Even if you decided to skip the frosting and just have the muffin, they would definitely make a tasty little breakfast treat. These would also be great to make ahead of time and freeze them. Then just thaw them during the week as needed for quick snacks or meals on the go before your next WOD. Enjoy!
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