To melt coconut oil, stand the jar in a bowl of hot water until it liquefies.
If you don’t have buttermilk on hand, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Mix and let sit for 5 minutes. Make a big batch of these muffins and save the rest in the freezer you’ll always have a snack on hand when you need it.
This recipe makes 18 small muffins, remember moderation is key!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.