Monday, February 27, 2012

quadruple coconut muffins with dark chocolate


 


Quadruple coconut? Coconut flour, coconut oil, coconut milk/yogurt, and shredded coconut. Four different ways to get your coconut goodness. Just imagine all the yumminess to say nothing of all those medium chain triglycerides making you so healthy and smart .... or whatever they do :)


These are not beauty pageant muffins BUT .... if you could smell them? and then taste them? No contest! Absolute winners. They are richly, wonderfully, (healthfully), coconut-y. I made two versions; one gluten-free (because some people I know and love are living that way now), the second with a bit of wheat flour (because I know not everyone needs to live gluten-free and they deserve coconut goodness too). Which version is better? It's a tough choice. Both are moist and dense and totally addictive. I think I prefer the gluten-free - it is macaroon-ish (new word, yup) in texture - David thinks he likes the second try. But as you can see, neither of us is very sure which we prefer just that they are very worth eating. 


 gluten-free quadruple coconut muffins with dark chocolate
( adapted from Smitten Kitchen)


1/2 cup virgin coconut oil
1 large egg
1 1/4 cups Liberte brand full fat coconut yogurt
1 tsp vanilla extract
1/2 cup coconut flour
3/4 cup whole grain gluten-free flour blend
1 1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sugar*
1/2 cup dried, shredded coconut
1 cup good quality dark chocolate (chopped or chips)


Preheat oven to 375 degrees F. Line 12 muffin cups with papers. 


Warm the coconut oil over low heat in a small saucepan (or in the microwave for about 1 minute) just until it melts. You don't want it hot. Combine the vanilla, egg, and yogurt.


Whisk together the remaining ingredients in a medium bowl. Stir in the chocolate. Add the yogurt/egg mixture and the coconut oil. Stir to combine. The batter is very thick - more like cookie dough than batter (as you can see in the picture). That's just the nature of using coconut oil. It all works out. When you fill the lined muffin cups you have to kind of push the dough into the cups.


Bake for 20 minutes. A toothpick will come out clean when they are done. Cool on a wire rack.





quadruple coconut muffins with dark chocolate



1/2 cup virgin coconut oil
1 large egg
1 cup coconut milk (from the dairy case)
1 1/2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup coconut flour
1/4 cup all-purpose flour
1/2 cup sprouted whole wheat flour**
1 1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sugar*
1/2 cup dried, shredded coconut
1 cup good quality dark chocolate (chopped or chips)

Preheat oven to 375 degrees F. Line 12 muffin cups with papers. 

Warm the coconut oil over low heat in a small saucepan (or in the microwave for about 1 minute) just until it melts. You don't want it hot. Add the lemon juice to the coconut milk and let set for a few minutes, then add the egg and vanilla and stir.

Whisk together the remaining ingredients in a medium bowl. Stir in the chocolate. Add the milk/egg mixture and the coconut oil. Stir to combine. The batter is very thick - more like cookie dough than batter (as you can see in the picture). That's just the nature of using coconut oil. It all works out. When you fill the lined muffin cups you have to kind of push the dough into the cups.

Bake for 20 minutes. A toothpick will come out clean when they are done. Cool on a wire rack.



Note: I make my own blend of flours. This is the mix I used. It can be substituted cup for cup for all purpose flour.


whole grain gluten-free flour mixture
200 gm brown rice flour
150 gm sorghum flour
50 gm almond flour
50 gm potato flour
250 gm sweet rice flour
150 gm arrowroot
150 gm potato  starch


*You can use an equal amount of coconut palm sugar for a lower GI sweetener that is un refined, or an equal amount of honey if you prefer. Either will work. 


**I recently found this flour and was pretty excited about it. It is delicious and a very healthy alternative but you could easily use regular whole wheat flour or even plain old all-purpose flour if that's what you have or prefer.



2 comments:

maria lang said...

wow. there are no other words. where do you buy the liberte brand coconut yogurt? I've only been able to find the So Delicious brand and I'm still trying to decide if it is actually so delicious or if I'm just trying to convince myself that it is :)

Cheri said...

Maria - Liberte is a fantastic brand of cow's milk yogurt from Montreal. I love all their flavours with the coconut being a real favorite treat. It is a bit hard to find but I bought mine at Blush Lane Market. So Delicious does make a coconut milk yogurt and I think Blush Lane carries it. It is a terrific little market.