Directions
Preheat the oven to 375.
- Place paper liners in a 12-cup standard muffin pan. (skip this step if using a silicone pan)
- In a large bowl, hydrate the dry food with the warm water. Add coconut flour, eggs and ground turkey. Gently stir until thoroughly combined.
- Divide the mixture among the paper liners. Bake for 30-35 minutes or until golden brown. Cool completely.
- While the muffins are in the oven, combine yogurt and peanut butter in a bowl and mix with a hand or kitchen mixer until combined. Keep in the refrigerator until muffins are cooled.
- When the muffins are cooled, frost the muffins and top each with a single cookie.
Recipe Note
You can use any Honest Kitchen diet in this recipe but keep in mind that different diets hydrate to different thickness, so feel free to adjust the water amount as needed. The batter consistency should be thicker than cake mix, but softer than cookie dough.
