Friday, August 20, 2010

coconut-coconut-coconut muffins

When a baking mood struck recently, I decided to try the Fiber-Rich Coconut Muffins recipe from Bruce Fife's Cooking with Coconut Flour. I adapted it by cutting down the amount of sugar (not a paleo-friendly ingredient, but my choice of sweetener for this recipe), as well as increasing the baking temperature based on a great suggestion I read from a commenter on Elena's Pantry for a different recipe. The ingredients call for coconut flour (got mine from Amazon), coconut oil, and grated coconut - yet, interestingly, the final coconut flavor is pleasantly subtle.

  • 3 eggs that approach room temperature, or at least are not ice-cold
  • 2 tbsp coconut oil (I used refined)
  • 1/4 c sugar (I used Sugar in the Raw)
  • 1/4 t salt
  • 1/4 t almond extract (this adds a really nice flavor)
  • 1/4 cup coconut flour
  • 1/4 t baking powder
  • 1/2 c grated coconut

  1.  Preheat oven to 375 degrees F, and line six cups of a muffin tin with ruffled paper cups.
  2. Sift the coconut flour with the baking powder. Do not skip this step! If you don't have a sifter and you want to bake with coconut flour, go get one!
  3. Combine the eggs, coconut oil, sugar, salt, and almond extract.
  4. Add in the coconut flour and baking powder. Make sure there are no lumps. This is more than a little tedious, but worth it.
  5. Mix in the grated coconut. It might look like too much, but have courage! It will blend in beautifully.
  6. Spoon the mixture - which will be stiff, not fluid - into the six prepared muffin cups.
  7. Bake for around 15 minutes; if you insert the blade of a knife, it should come out clean.
  8. Let cool for a bit and enjoy warm, maybe with some Kerrygold or locally made butter and a mug of tea.
Keep a close eye on the time and the temp - you may want to add or subtract minutes, and you may also want to come down in temperature. Some strange things happened with my oven during this process, so this is my best estimate. Note that they still have a biscuit-y shape on top more than a muffin-y shape.

I had made the Pumpkin Muffins from the same book, and was not a big fan. To be fair, last time I also used butter instead of coconut oil, recklessly substituted honey for sugar, could not locate my flour sifter (oops), and baked them at 350 instead of 375. Those muffins were flat, spongy, and unsatisfying, whereas these coconut muffins were much more substantial, textured and satisfying.

The biggest factor in the Coconut Muffins' success, I think, was the addition of the grated coconut. I certainly won't say that it added a gluten-type texture per se, but it definitely helped. For that reason, I'm looking forward to trying muffin recipes with similar texture-type additions, like the Carrot Nut Muffins (p. 64), with grated carrot, chopped nuts, and raisins, and the Apple Nut Muffins (p. 58), except instead of 1/2 c finely chopped apple, I think I would try 1/2 c grated apple and then maybe add some chopped apple as well.

This post is part of Fight Back Friday and Wholesome Whole Foods - swing by for new recipes and inspiration!


Tiffany @ The Coconut Mama said...

Yum! If you used coconut sugar you could call these coconut-coconut-coconut-COCONUT muffins! Oh how I love coconut...=)

Diana said...

Tiffany, I love that idea! Thank you! (I would really like to call them that too)

And I love what you say on your website, about being a mama to a Coconut Baby :)