My quest continues to morph my eating habits into healthier ones and the hardest part of that is that I like my sweet treats. Pie, cookies, ice cream, all are things I love and giving them up just isn't an option. Unfortunately, I'm not good with "moderation" in those areas because they are things I like!
In my efforts to find a way to work an occasional treat in, I have been doing a lot of reading and learning (hopefully). Along the way I discovered coconut flour. You use a fraction as much as regular all-purpose flour and because it absorbs liquid, recipes require more liquid. I'm not adept at the substitutions on my own yet, so there will be some experimentation going on in my "lab" (aka kitchen) as this determined wizard learns more about baking with some alternative ingredients! It will be a while before I'm comfortable "winging it" and converting a normal recipe. So, for now, until I get the hang of things, I'm sticking with recipes that I've found on blogs, etc. and making some adjustments that won't cause a catastrophic failure of the recipe!
Coconut flour is high fiber and high protein, so that fits right into a low carb style of eating for those of you who are doing low carb diets or are thinking about it. This recipe is also gluten free, so my friends that are dealing with celiac or are just eliminating gluten from their diet will be happy with this recipe as well.
I must come clean on my recipe fau paux. When I made these this morning, I used 1 cup of blueberries rather than the 1/2 cup the recipe calls for. Surprisingly enough, the muffins still turned out amazing!
This recipe calls for blueberries, which I nearly always have on hand, but you could also get creative and substitute other fruits, such as strawberries if you aren't a blueberry fan.
Yield: 6 Muffins
3 Tablespoons Stevia in the Raw
3 Tablespoons melted Coconut Oil
1/8 teaspoon almond extract
1/4 teaspoon sea salt
1/4 cup sifted coconut flour (you must sift)
1/2 teaspoon baking powder
1/2 cup fresh blueberries
1/4 cup chopped roasted almonds
Preheat oven to 400 degrees F.
Line six muffin cups with paper liners.
Melt the coconut oil by heating a pan until hot, removing it from the burner and add the coconut oil to melt.
Blend all ingredients except the berries using a hand mixer or blender until smooth.
Fold in the berries.
Sprinkle the tops of the muffins with the chopped roasted almonds.
Pour the batter into the lined muffin cups.
Bake for 16 minutes.
...and That's What's Cooking at Cathys ~ Enjoy !