I freaking love muffins. There is nothing more comforting in the morning (or afternoon snack) then a warm toasted muffin—with a bit of melty, grass-fed butter of course—and a big cup of tea. These pretty little things are chock full of delicious veggies and the combination of apple and cinnamon is a no-brainer, always. Coconut flour is an amazing ingredient for gluten-free, nut-free baking and is also low in carbohydrates and high in fibre. 

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Ingredients:

1 shredded carrot 

1 peeled & shredded apple

1 small shredded zucchini, skin on. Squeeze or pat some of the moisture out of this. 

1 tsp vanilla

3 large eggs

2 tbsp almond milk 

1/4 cup maple syrup 

2 tbsp melted organic, unrefined coconut oil 

1/3 cup coconut flour plus 2 tbsp

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp baking soda 

1/2 tsp sea salt

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

Method:

Preheat oven to 350. In a large bowl, mix together all wet ingredients. In a smaller bowl, mix all dry ingredients. Sift dry ingredients into wet and mix well. Let sit for 10 minutes to allow coconut flour to absorb some of the moisture. Mix in nuts and raisins if desired. Grease a muffin tin with organic coconut oil and fill each with 1/4 cup of mixture.

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Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Let cool and store in the fridge for up to a week (as if they'll last that long). 

Makes 12 muffins.

Keep in mind that these are not sugary, wheat-laden muffins—they are more compact and more moist than your traditional baked good. Different, but delicious all the same... and a heck of a lot healthier!



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