A couple weeks ago my mom and sister came over for coffee one afternoon; snacks were a must and I was prepared with these muffins. As my mom reached for one, she asked what they were. Just give them a taste…you’ll like them, I coaxed. (I didn’t want to turn her off to them before she had even tasted them by saying they’re gluten-free and naturally-sweetened…my mom is a healthy eater, but she’s very much a traditionalist. She hears gluten-free/naturally-sweetened and thinks cardboard texture and flavor.)
She looked at the muffins, picked one up. Then she took the bait.
Oooh, they’re good! Chocolate chip with coconut?
And then I got to tell her what was actually in them. :)
I know a lot of you probably know about the nutritional benefits of coconut flour (it’s low-carb, gluten-free, high in protein, and high in fiber, to name a few), but when coconut flour based-muffins get two thumbs up from a regular-food-loving lady, it really piques your interest, doesn’t it? (You can read more about the health benefits of coconut flour on Pure Zing or Coconut Research Center.)
Yields 10 to 12 muffins
3/4 cup almond meal
1/2 cup unsweetened, flaked dried coconut
1 large egg
1/2 cup plus 2 tablespoons coconut milk (homemade or store-bought)
1/4 cup honey
2 tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
1 packet stevia
1/2 cup coconut flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 oz good quality chocolate, chopped (or chocolate chips)
Preheat oven to 375F and line a muffin tray with paper liners.
Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring constantly. Transfer to a bowl and cool completely (it will scorch if you leave it in the hot skillet); set aside for now.
Whisk together the egg, coconut milk, honey, oil, vanilla, and stevia in a large bowl. In a separate bowl, whisk together the almond meal/coconut, coconut flour, baking powder, baking soda, and salt. Whisk the dry ingredients into the wet and then fold in the chopped chocolate. Let the batter rest 3 minutes (it will be fluffy but fairly stiff), then scoop about 3 tablespoons of batter into each muffin well.
Bake until light golden and a toothpick inserted inside comes out clean, about 14 to 16 minutes.