Monday, April 22, 2013

Whole-Grain Strawberry-Coconut Muffins

 In this world, not all muffins are created equal. Sorry, that's just the way it is. Fortunately, these Strawberry-Coconut Muffins leave you feeling oh-so-good and satisfied you won't care about any other muffins. Well, only if you're into the good-for-you-and-made-with-healthy-wholesome-ingredients kind of thing.
I've been testing out several different recipes using coconut flour due to its high fiber and low-carb content. Although it can be tricky to work with, these muffins incorporate the unique flour without compromising a moist and tender crumb. To sweeten them up, all natural coconut sugar plays a major role along side fresh and dried strawberries.
Great for on the go, or easy and healthy snacking-- these muffins will surely curve your hunger as they are quite filling and tasty! Give them a go and let me know how you like them. Enjoy!

Whole-Grain Strawberry-Coconut Muffins
makes about 15 standard size muffins

1 1/2 cup whole wheat flour
3/4 cup oat flour
3/4 cup coconut flour
2 1/2 cup coconut sugar
1/4 cup finely ground unsweetened coconut (or flaked/shredded)
1/2 cup crushed freeze-dried strawberries
1/4 cup poppy seeds
4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2/3 cup coconut oil (at a liquid state)
1 1/3 cup fat-free milk
2 tsp vanilla extract
1 1/2 tbsp orange zest
2 cups fresh strawberries, chopped

For the topping
1/4 cup (1/2 stick) cold unsalted butter, cut into small cubes
1 tbsp ground cinnamon
1/2 cup coconut sugar
1/4 cup finely ground unsweetened coconut
1/4 cup crushed freeze-dried strawberries
2 tbsp coconut flour
1/4 cup wheat germ

1. In a large mixing bowl, thoroughly whisk together the flours, sugar, coconut, freeze-dried strawberries, poppy seeds, baking soda, salt, and cinnamon.

2. In another medium bowl, combine the coconut oil, milk, vanilla extract, and orange zest.

3. In a small bowl, mix together the cinnamon, coconut sugar, ground coconut, dried strawberries, coconut flour, and wheat germ. Add the cold butter and use a fork or pastry cutter to blend the butter into the dry ingredients until everything is well incorporated-- the mixture should appear like crumbly sand.

4. Use a fork to gently mix the wet ingredients into the dry-- everything should still be slightly lumpy. Use a rubber spatula to gently fold in the fresh chopped strawberries. Use a standard size ice cream scoop to portion out the batter into a paper-lined muffin tray-- be sure that each cup is filled with a rounded scoop (these will not rise much so the amount you bake will basically be the size of your muffin). Sprinkle some of the topping onto each muffin. Bake in a 350 degree F muffin for 12-15 minutes until the tops are crisp and brown and a toothpick comes out clean when testing if they are done.

1 comment:

  1. oh em gee amanda this one is a winner! i need to make these. i never really eat breakfast because i'm always in a hurry to get out the door but these look so convient and delicious =) thanks!