Coconut spiced muffins

These muffins are gluten free, dairy free and, most importantly for me, sugar free – so I can have them happily for breakfast with a clear conscience. They’re also very quick to prepare (and cook) so you could even make them fresh in the morning for breakfast!

What I’ve also found with these type of recipes is that you get a slightly different consistency than you would normally. I quite like what happened with these muffins – they’re a little bit firmer with a bit of bite to them, rather than having a crumbly and almost sponge-like texture that you would typically get. And this is a good thing!

The original recipe that I loosely followed has lots of posted comments suggesting variations, including how to add additional flavour if coconut isn’t quite right for you. I added a teaspoon of allspice, cinnamon and cocoa powder but I don’t think you could really taste any of this, so I’ve put a tablespoon measurement in the recipe below to rectify this. I also added a scoop of protein powder, and then added another tsp of coconut oil to get the right consistency, which I’ve noted below as well – but if you’re not into protein powder you could just as easily leave this out.

Ingredients for about 8 muffins:

  • 57g sifted coconut flour
  • 1/4 tsp baking powder
  • 1 scoop protein powder
  • 3 eggs
  • 2 tbsp + 1 tsp coconut oil
  • 1/4 tsp salt
  • 60 ml honey
  • vanilla essence
  • 1 tbsp each of cinnamon, allspice, cocoa powder (or other preferred spices)

What to do:

  1. Preheat the oven to Gas Mark 5, melt any coconut oil you’re using and ideally get the eggs to room temperature. Grease the muffin tins with additional coconut oil.
  2. Combine the coconut flour, baking powder and any other dry ingredients you’re using (i.e. protein powder, cinnamon, allspice and cocoa powder).
  3. In a separate bowl combine the eggs, coconut oil honey and salt. Lightly beat the egg mixture to combine the ingredients.
  4. Add together both mixes and stir to combine then pour into muffin cases and cook in the oven for 12 – 15 minutes.
  5. Insert a skewer or toothpick and check it comes out clean to be sure they’re cooked when you take them out.

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