Trim Healthy Mama Coconut Cupcakes

Trim Healthy Mama Coconut Cupcakes

Losing weight while eating cake is a favorite mantra of Trim Healthy Mama fans.  I love coconut, and I love cake – so it seemed like a great idea to make a Trim Healthy Mama style coconut cupcake that would keep me moving towards my goal weight (I’ve already lost 20 pounds in ten weeks) while satisfying my sweet tooth. But there was a little hitch in my perfect plan: coconut flour. I’ll try to put this nicely, but sometimes treats baked with coconut flour taste like a big ol’ wad of sawdust. Coconut flour is a good gluten-free, low carb baking flour, but it tends to soak up moisture like nobody’s business. A little cream cheese blended right into the batter keeps these cupcakes moist and tender. And the new Trim Healthy Mama Sweet Blend adds just the right level of sweetness!

Now, some of y’all might be thinking, “Lady, where’s the frosting? Those look like muffins to me!” I hear ya – I frosted my tasty little cupcakes with Skinny Chocolate, page 371 in the Trim Healthy Mama book. You should buy the book for that recipe alone! And get started on an eating plan that will change your life. Delicious, healthy food that will help you lose weight without feeling deprived in any way. It’s amazing!

frosted coconut cupcake

A creamy, totally fabulous coconut cupcake frosted with ultra rich chocolate that won’t make me fat and is actually super healthy for me? It’s like a fairy tale come true. You can keep the glass slippers and talking mice, y’all. I’ve found real life magic right here.

Trim Healthy Mama Coconut Cupcakes

Ingredients:

  • 1/2 cup almond meal/flour
  • 1/2 cup coconut flour
  • 1 cup (unsweetened) coconut flakes
  • 1/2 cup Trim Healthy Mama Sweet Blend – you can also substitute with 1/2 to 3/4 cup Truvia or 3/4 cup xylitol
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 4 ounces 1/3 less fat cream cheese
  • 1/2 cup coconut oil
  • 1/4 cup (unsweetened) almond milk, plain or vanilla
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Ingredients for Trim Healthy Mama Coconut Cupcakes

Prepare muffin tin with liners, or spray with nonstick coconut oil cooking spray. Heat oven to 375 degrees. In a mixing bowl combine almond flour, coconut flour, baking powder and salt. 

making Trim Healthy Mama Coconut Cupcakes

Mix well, then add coconut flakes, mix again, and finally add sweetener. All this mixing helps break up any clumps of almond or coconut flour and will help to evenly distribute the dry ingredients later when we incorporate the wet stuff.

making Trim Healthy Mama Coconut Cupcakes

Mix again, then set the dry ingredients aside. In another bowl add almond milk, coconut oil, cream cheese, eggs, and extracts.

making Trim Healthy Mama Coconut Cupcakes

Using a hand mixer, blend for two minutes – until smooth. If you’re doing this by hand, congratulations for getting a good arm workout in while you make goodies. You’ll want to start mixing with a fork, then switch to a whisk after about a minute and mix until your arms feel like they’re going to fall off. I recommend using a hand mixer, but don’t let the lack of a mixer keep you from making cupcakes. Climb every mountain, mama!

making Trim Healthy Mama Coconut Cupcakes

Next, fold the dry ingredients into the wet ingredients.

making Trim Healthy Mama Coconut Cupcakes

Add the dry ingredients to the wet ingredients and use a spatula to carefully tuck and fold the dry ingredients into the wet. The goal is to fully mix the batter without beating all the air out of it. Simply scoop from the bottom and work the dry into the wet slowly. 

making Trim Healthy Mama Coconut Cupcakes

Spoon batter into prepared muffin tin and bake at 375 for 20-25 minutes, until the cupcakes are just beginning to brown on top.

making Trim Healthy Mama Coconut Cupcakes

Allow cupcakes to cool. You can enjoy them plain – or take them up a notch with delicious Skinny Chocolate frosting.

Trim Healthy Mama Coconut Cupcakes with Skinny Chocolate FrostingCheck out my cute nails! My friend Kandi sells Jamberry nail sets. They’re super easy to put on, last for two weeks, and are simple to remove. Perfect for nail-challenged folks like me. 

disclaimer

Trim Healthy Mama Coconut Cupcakes
Yields 12
Sugar-free, Gluten-free, delicious coconut cupcakes
Write a review
Print
Ingredients
  1. 1/2 cup almond meal/flour
  2. 1/2 cup coconut flour
  3. 1 cup (unsweetened) coconut flakes
  4. 1/2 cup Trim Healthy Mama Sweet Blend – you can also substitute with 1/2 to 3/4 cup Truvia or 3/4 cup xylitol
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 4 eggs
  8. 4 ounces 1/3 less fat cream cheese
  9. 1/2 cup coconut oil
  10. 1/4 cup (unsweetened) almond milk, plain or vanilla
  11. 1 teaspoon vanilla extract
  12. 1 teaspoon coconut extract
Instructions
  1. Prepare muffin tin with liners, or spray with nonstick coconut oil cooking spray. Heat oven to 375 degrees. In a mixing bowl combine almond flour, coconut flour, baking powder and salt.
  2. Mix well, then add coconut flakes, mix again, and finally add sweetener.
  3. Mix again, then set the dry ingredients aside.
  4. In another bowl add almond milk, coconut oil, cream cheese, eggs, and extracts.
  5. Using a hand mixer, blend for two minutes – until smooth.
  6. Next, fold the dry ingredients into the wet ingredients.
  7. Add the dry ingredients to the wet ingredients and use a spatula to carefully tuck and fold the dry ingredients into the wet. The goal is to fully mix the batter without beating all the air out of it. Simply scoop from the bottom and work the dry into the wet slowly.
  8. Spoon batter into prepared muffin tin and bake at 375 for 20-25 minutes, until the cupcakes are just beginning to brown on top.
The Coers Family http://www.thecoersfamily.com/

You might also enjoy:

16 thoughts on “Trim Healthy Mama Coconut Cupcakes

  1. I really need to slowly start incorporating some of these recipes into my family’s diet. They are so picky, and I’m missing my carbs, but these…… look delicious. The best part, I only need a few ingredients to make these. I have most of them already. :) You are amazing Amanda, and thank for the shout out as well!!

    • Aww! :D Thank you! I think you’re the bomb-dot-com too! I love eating on the Trim Healthy Mama plan with my whole family. It’s been really good for all of us, and easy!

  2. When did you put your skinny chocolate on? My skinny choc I put in the freezer, wondering how you made it look like frosting!?

    • Nadia, I frosted my cupcakes with a freshly-made batch of skinny chocolate. I then froze the leftover skinny chocolate I didn’t use for frosting as I would any other batch, in candy molds, ect. :)

    • Hi Rebo, you could try a mashed ripe banana. It will add moisture, but if you’re on the Trim Healthy Mama plan you may want to limit yourself to just one cupcake if you’ve added banana. Two extra egg yolks might also help.

  3. Oh my goodness, these are FANTASTIC!!! I seriously had to put them in the freezer b/c I was eating them like water. Wow. Finally one that fits the bill. Thank you so much.

  4. Absolutely delicious! Are they in the S or Crossover group? Sorry, I’m new to THM and not sure how to tell which group since they have fat and carbs.

  5. These muffins are excellent, I love coconut and these remind me of the chocolate bar Bounty without the chocolate as I didn’t ice mine. They certainly were satisfying, thanks for the recipe

  6. Is the coffee grinder a necessary thing to have when making skinny chocolate? Because I’ve made skinny chocolate twice with finely ground stevia straight from the bag (last time I used THM sweet blend) but I don’t have a grinder, and it was disgusting! It tasted either too bitter like cocoa powder or it tasted like stevia with a weird/bitter aftertaste. Maybe i just don’t like the stevia taste, but I’m wondering if the coffee grinder makes all the difference?

Leave a Reply