Tag: muffin

  • Coconut Muffins

    Coconut Muffins

    Coconuts made quite an impression on my husband and daughter when we visited the Philippines. My home has coconut trees growing right on our front yard. One Sunday morning a boy climbed one of the trees with a machete and carefully lowered bunches of coconuts down to our driveway.

    harvesting coconuts from tree in the Philippines

    We drank fresh coconut juice and ate fresh coconut “meat” that day.

    Coconuts are nutritious and can be eaten in so many different ways: juice, “meat,” oil, milk. Here’s a healthy breakfast recipe that uses various coconut products:

    Coconut Muffins

    Ingredients:
    4 tablespoons organic virgin coconut oil, melted into liquid
    6 organic eggs
    1/2 cup organic coconut milk
    1/2 teaspoon salt
    1/2 cup organic coconut flour
    1/2 teaspoon aluminum-free baking powder
    6 tablespoons shredded unsweetened coconut

    Preheat oven to 400˚F. Grease a 12-muffin pan with coconut oil or use paper muffin cups.

    Beat eggs, coconut oil, coconut milk and salt. Add coconut flour and baking powder. Whisk until smooth. Pour batter halfway into muffin cups. Sprinkle with shredded coconut.

    Bake for 15 to 20 minutes. Makes 12 muffins. Serve with raw honey for sweetening.

    This is based on a recipe found in The Candida Free Cookbook by Shasta Press. I skipped the Stevia for sweetening. Stevia is the sweetener of choice for people who are on a candida-free diet. Since my family and I are not, I took the liberty of topping the unsweetened coconut muffins with raw honey to taste.

  • Banana Crumb Muffins

    Banana Crumb Muffins

    I love bananas, but sometimes a bunch of them start turning brown in the fruit basket and they have to be rescued, stat! If I have only two bananas left, I make Banana Bread or this basic Banana Muffins recipe. If I have at least three bananas, this is what I do:

    Ingredients for Muffins:
    1/3 cup butter, softened
    3/4 cup organic sugar
    3 bananas
    1 egg
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt

    Ingredients for Crumb Topping:
    1/3 cup packed brown sugar
    2 tablespoons all-purpose flour
    1/8 teaspoon ground cinnamon
    1 tablespoon butter

    Preheat oven to 375 degrees Fahrenheit. Butter the muffin pan or put muffin paper liners into muffin cups.

    Cream softened butter and organic sugar together. Beat in the egg until smooth. Add mashed bananas and mix well together.

    Add the dry ingredients: flour, baking soda, baking powder and salt. Mix all together until smooth. Spoon batter into prepared muffin cups.

    In a small bowl, mix together brown sugar, flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles crumbs. Sprinkle crumb topping over muffins.

    Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Look at how beautiful the center of the muffins looks. I love the brown slivers of banana in there.

    Banana Crumb Muffin

  • Banana Muffins

    Banana Muffins

    Ingredients:
    2 1/4 cups all-purpose flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/2 teaspoon cinnamon
    1/2 cup butter, softened
    2 cups firmly packed organic sugar
    2 eggs
    2 very ripe bananas (peeled and mashed)
    1 teaspoon vanilla
    1/2 cup cashews

    Preheat oven 350 degrees Fahrenheit. Cream together butter and sugar. Beat eggs, bananas and vanilla into the mixture. Add flour, salt, baking powder and cinnamon. Mix together until it forms a smooth batter. Fold cashews into the batter. Pour into greased muffin pan. Bake for 30 minutes. Yields about 18 muffins.