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.

Olive Oil Corn Muffins

Olive oil in a muffin? I was doubtful at first, too, but this recipe, inspired by one from Giada’s Kitchen: New Italian Favorites, packs both unique flavor and moist texture. After taking a bit, the first taste will be the sweet citrus and the bite of fresh corn, followed by the olive oil’s fruitiness.

Dairy Free Zucchini Muffins

Continuing my oat flour experimentation, I decided to try a few more batches of muffins. I’m always trying to eat more veggies, and shredding some into ooey, gooey batter is the sweetest way I’ve found to do this yet. Oh, and after tasting these little puppies, I now officially take back what I said about oat flour—these turned out incredibly moist. I’m sorry, oat flour. Can we be friends?