Double Coconut Muffins

These dairy-free and gluten-free muffins use the two newest ingredients I’ve run across whilst spending way too much time and money in Whole Foods: coconut oil, which I’m now using as a butter substitute, and coconut flour, which may be my new favorite gluten-free flour. It isn’t dry, and it holds together well—meaning baked goods don’t crumble at first touch, which is always a positive.

These muffins are much more dense and less cakey than the traditional blueberry or banana, making them more filling—more of a cross between a muffin and a biscuit. Whatever you call them, they’re super tasty with a little almond butter or agave spread on top. The flavor isn’t overwhelmingly coconutty, although adding some more shredded coconut into the batter in the last step would bump up this flavor even more.

The Recipe
3 eggs
½ c. applesauce
4 tbsp. coconut oil
½ c. almond milk
¾ c. coconut flour
½ tsp. baking powder
¼ tsp. salt
½ c. organic unsweetened shredded coconut

1. Preheat oven to 400 degrees. Spray muffin cups with non-stick spray.
2. Whisk eggs, applesauce, and coconut oil together until combined.
3. Sift in coconut four, baking powder, and salt until just blended. Batter will be thick.
4. Stir in shredded coconut.
5. Fill muffin cups.
6. Bake for around 15 to 20 minutes, until the edges begin to brown.

Use What You’ve Got. Instead of…
* Applesauce: add in another two eggs
* Coconut oil: Canola oil or just plain butter
* Almond milk: Any kind of milk. Rice, soy, coconut, etc.