Hello World !!
We have tried cooking with coconut milk , coconut oil and desiccated / flaked coconuts , now let’s take coconuts to the next level – Baking !
This muffin is packed with full of flavour and goodness and the taste that will make you reach for
2 4 of these .
I wouldn’t mind feeding these muffins to my kids for breakfast, lunch , and dinner – not really , really , maybe …
This muffin is super healthy and knowing that there are no yucky bits and refined sugar, I try to bake them quite frequently .These muffins store really well and serves as a great lunchbox snack .
This super healthy Paleo / gluten free muffin is made of coconut flour,replacing wheat (plain )flour,coconut oil instead of butter honey and banana instead of sugar.When I tried these muffin for the time I was honestly surprised that they didn’t have the overpowering taste of coconut.
why coconut flour you ask , well , the benefits of coconut are incomparable .This nutrient dense flour is high in fiber and protein ,it has easily digestible carbohydrates and helps regulate blood sugar and prevents heart disease. Since coconut flour is rich in dietary fibre , it keeps us satiated and curb cravings, which in turn aids weight loss. Above all, the mild flavor and the light and airy texture make this flour ideal for baking .
Coconut flour tips:
Due to its density , coconut flour absorbs more liquid .therefore, you will need to use 4 to 6 eggs along with 1 cup of liquid .If you are not a fan of using 6 eggs , you can combine 1/2 cups of coconut flour with 1/4 almond flour .This will not alter the texture too much but will result in dense, moist , fluffy muffins .
You can make your own coconut flour by soaking 1 cup of unsweetened coconut flakes in 4 cups of water for 4 to 5 hrs and then processing it to a smooth paste using a food processor . Drain and squeeze as much liquid as possible (coconut milk )using a muslin /cheesecloth. you can use the coconut milk for later by storing it in the refrigerator to make curries or laksa.Transfer the pulp to a baking sheet and bake in a 200°f (93° C)oven until dry , the time depends on the amount of coconut flakes used . So please keep checking to avoid burning.Allow this to cool and process until you get the desired texture .For a visual step by step process click here .
Now let’s get onto baking these muffins . I know, Finally ! 🙂
4 medium eggs (at room temperature )
1/2 cup of coconut flour
1/4 blanched almond flour
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
2 tbsp Honey (optional)
1 tsp vanilla extract
1/2 tsp apple cider vinegar
2 tbsp coconut oil
1/4 milk(coconut/almond or regular milk can be used )
4 medium overripe bananas
1/4 dark chocolate chips (optional)
1/4 cup walnuts
2 tbsp dark chocolate chips
1 Preheat oven to 170°C/350° F ,and grease and line 12 cup muffin tin.
2.In a medium bowl , mix the flour , cinnamon , baking soda and salt .
2.Using a handheld /electric mixer cream coconut oil , honey and vanilla , on a medium speed until light and fluffy .
3.Slowly add in one egg at a time and beat for 1 minute until smooth and creamy. Add in the apple cider vinegar .
4.Slowly add the dry ingredients to the wet ingredients and mix on a low speed until smooth and combined . Fold in chocolate chips .
5. Spoon the batter into the muffin tin . fill up to 3/4 full Sprinkle the streusel topping and bake for 15 to 20 mins until browned lightly .
6. To make the streusel topping , Process walnuts , cinnamon and 1 tbps of chocolate chips, Mix remaining chocolate chips to the processed mixture .
Recipe from Against all Grain.