Thursday, February 18, 2016
triple coconut muffins.
In an effort to enliven my daily breakfast routine of oatmeal or granola with yogurt, I've started to dive into the world of muffins. Muffins can fall into one of two camps - cake disguised as breakfast (I'm looking at you double chocolate strussel muffin) and those dense, devoid of flavor (but healthy!) hockey pucks that are labeled (in my opinion incorrectly) as muffins. Neither of them really feel like a muffin to me. A muffin shouldn't be dessert (even if I wish it were) and eating one shouldn't feel like punishment. They should be flavorful and filled with all sorts of good for you things (namely fruit and whole grains). They should be easy to prepare, freeze easily (for those mornings when you need something quick), and above all they should be good. Really good.
This, is my perfect breakfast muffin (it doesn't hurt that it tastes like a tropical vacation). Chock-full of all my favorite flavors (coconut, banana, and blueberry) and filled with wholesome grains it's the kind of thing that will (at least help) get you out of bed in the morning. And on cold, snowy-mix, still dark out mornings, we need all the help we can get.
Triple Coconut Muffins
Recipe adapted from Smitten Kitchen
I realized while writing this you could make them quadruple coconut muffins if you use coconut sugar! Haven't tried this yet but I imagine it would be delightful. Also - If you are looking for a little extra protein, a tablespoon or two of ground flaxseed would be a great addition.
Yield: 10 standard muffins
1/2 cup (110 grams) virgin coconut oil
3/4 cup (95 grams) spelt flour (or all-purpose)
1/2 cup (60 grams) whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup (230 grams) full fat coconut milk, at room temperature
1/3 cup (65 grams) granulated sugar
1 large egg, at room temperature is best
1 teaspoon (5 ml) vanilla extract
1 large (VERY ripe banana) smashed (or pureed in the blender)
3/4 cup (90 grams) unsweetened shredded coconut, divided
1 cup fresh or frozen blueberries
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk, vanilla, and banana. Stir into dry ingredients until just combined. Stir in blueberries. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
Do ahead: Usually, muffins are best on day one but I just had one of these on day three and found them almost as moist and tender as day one. Store in an airtight container at room temperature.