Friday, 24 January 2014

Miracle muffins

To quote myself, "I am in complete head-over-heels love with muffins."

This love is not taken lightly, nor is it limited to healthy or homemade. Some of my best memories from high school were before class started in the morning with my friends, a sunny cafeteria, a carton of milk ($1), and a freshly baked, full-fat, HUGE muffin (also $1! best deal of my life). For $2 every day I would start the day off right in only a way that a teenager with a high metabolism could.

Muffins just make me happy.

Fast forward to today and the evolution of the store-bought/home made muffin that I consume has changed immensely. From white flour and oil to whole wheat with apple sauce to almond flour and coconut cream. My views on nutrition have changed, but not my love for muffins.

So I was very happy to come across this gem for coconut muffins. I wish I could remember where I got this from as I always like to source my recipes, but the author wrote:

"These are candida/paleo friendly and are perfect if you want something low-carb, grain & gluten-free. I modified this recipe from the coconut bread recipe from"

What Candida means - I know not.

But here's how you make them:

- 1/2 cup coconut flour
- 1/2 cup almond flour (again, used my own leftover from making almond milk)
- 1/2 cup canned coconut milk - the cream that separates to the top after left in the fridge. My favourite brand is Aroy-D, it's only about a $1.50 and the only ingredients are coconut extract and water - no additives.
- 5 eggs
- 2 tbsp coconut oil
- 1/2 tsp sea salt
- 1 tsp baking powder
- stevia to taste (or honey or maple syrup or whatever - I omitted any sweetener)

I've seen it at Loblaws, Real Canadian Superstore, and Wal-mart

Heat oven to 350 and either line a muffin tray with papers or grease with coconut oil.

Mix together eggs, coconut oil, sweetener if using, salt.

realizing here that I did it wrong and put the coconut cream in instead of the oil first

Then add the flours, coconut milk, and baking powder. Oh GUESS WHAT? I just realized I used baking soda.

almond flour/coconut flour
Mix until it's not lumpy. The consistency of the dough is very nice. It stays together but doesn't stick to you or your utensils.

Divide batter into the 12 muffin slots. Bake for 30 minutes.

When they come out, they'll be lightly golden.

And despite my mistakes, they turned out. I won't lie, they are pretty bland. What do you expect!? Look at the ingredients! But when you just want "carbs" - you can't go wrong. And they are even better with a super ripe banana and coconut cream (I like to make my muffins look more like cupcakes whenever possible, with whatever possible: almond butter, jam, rawtella, fruit, add chocolate chips, cream cheese...).

so cuuuuuuute

Ok, this heated with butter would be pretty phenomenal. The benefit of a super low-carb/low-cal muffin is extra delicious add-ons.

Nutrition facts:
Calories: 110
Fat: 8g
Carbs 4g (right!?)
Protein: 5.5g

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