Thursday, January 17, 2008

Almond Coconut Muffins


I've gotten back into a muffin baking craze. Well a craze in the sense of I always have home baked muffins, and I've been trying to modify muffin recipes to make them healthier but still tasty. I was quite happy with how these muffins turned out (though now it's got me thinking about these most perfect cupcake-masquerading-as-a-muffin banana coconut muffins which I have to make again).


There were three main reasons I loved this muffin. The first because it is quite coconut-y, using coconut milk and dried unsweetened coconut. (And I went to look up the health benefits of coconuts so I could feel good about eating coconut. Coconut oil is quite good for you and regular coconut milk - not light - is too. Dried coconut I'm not sure, but it's so tasty!) I was also really excited about this muffin because it was my first time using "flax eggs" in a muffin recipe. I was scared that I would end up with flat sad little muffins or muffins that had gooey centers and wouldn't cook, but no, you can't even tell that they're made with flax eggs. I'm so excited about using flax eggs in muffins now!


The third and last reason I loved this muffin was because it's a dry muffin! A dry muffin you say? Who wants a dry muffin? Well I've found that many of the healthier versions of muffins end up having "wet" tops the next day. Maybe due to the applesauce used to replace the oil, or other things like water from fresh grated carrots or blueberries (which also happens in recipes that are not as healthy). I was just ecstatic to have a muffin that continued to stay "dry" for the next few days. These are not the moist fluffy kind of muffin - they're more of a dense hearty muffin. I need to do more to play with the ingredients to try and make it healthier too. Maybe replace the olive oil with coconut oil even and see how that works, though I don't know if coconut oil can be used in baked goods like that. Oh and I put craisins in some of the muffins which is what those red things are, for the curious.

Soon I'll post about my other healthy muffin modification (the almond coconut muffin I didn't modify that much): 100% whole wheat blueberry coconut nut muffin. Yes I like to shove lots of things into a muffin.

Almond Coconut Muffins
modified from The Garden of Vegan

1 cup whole wheat flour
1/2 cup all purpose flour
1 cup unsweetened shredded coconut
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
egg replacer, equal to 2 eggs (2 tbsp flax seeds & 6 tbsp water)*
1/4 cup olive oil
1 tsp vanilla extract
1/3 cup chopped almonds

Preheat oven to 400F. In a large bowl, stir together the flour, coconut, sugar, baking powder, baking soda and salt. Stir in the coconutmil, egg replacer, oil, vanilla and almonds, and stir gently until "just mixed." Spoon into muffin tins that have been lined with muffin cups and bake for 12-15** minutes or unitl toothpick comes out clean. Makes 10 muffins.

*To make flax seed eggs, grind the flax seeds up first in a food processor, magic bullet or something. Then add the water and grind it up a bit more. Now you have a flax egg! (From Post Punk Kitchen.)
**15-18 minutes for me.

20 comments:

Vegetation said...

Ooooooo YUMMY! Can't wait to give these a go. I LOVE coconut!! (and I hear you on the damp muffin tops, they're the bane of my life :( Especially when I healthify my beloved VwaV Pumpkin Muffins, sigh).

Bellini Valli said...

Imagine just flax seed and water for a substitute for eggs...amazing! My dad would be over the moon with these vegan muffins!!

Patricia Scarpin said...

They look really good. And who can resist almonds and coconut together?

bittersweetblog said...

Those pictures are simply drool-worthy, and I would have never guessed that these are "healthier" muffins!

kickpleat said...

i've always wanted to try baking with flax eggs too, but i only have a blender and wondered if it would still work out. i guess i'll just have to give it a try! these muffins look awesome.

Deborah said...

I used to make muffins every Sunday morning, but haven't for the last few years. This reminds me that I need to make muffins more often!

LisaRene said...

Hello, We have something in common, I'm a lacto-vegetarian and a Muffin Making Maniac as well! I noticed your "Battle of the Healthy Muffins" and had to laugh, I just did Vegan Brownie Battles on my blog; www.uniquelittlebits.com

I actually first found your blog via your Jerk Tofu which is my kind of food! Looks delicious and intend to try your recipe soon.

I'll definitely be back to visit and will let you know which recipes of your I make.

Gigi said...

Great muffins! I am looking for healthier everyday muffins. I am not a big breakfast eater [gasp!]. These would be perfect with my coffee.

MrsPresley said...

i love coconut! these muffins look amazing. i can never find unsweetened coconut so i always just use the sweetened kind in recipes.

Helene said...

That sounds interesting with the coconut milk. I like their cookbooks. I'll have to try those.

Cookie baker Lynn said...

You are becoming a muffin marvel! What a fun way to incorporate lots of coconut.

VeggieGirl said...

I'm always modifying muffin recipe too - it's fun!! :0D As someone who just discovered a fondness of coconut (and who has always loved almonds), I I'm absolutely SMITTEN with this latest muffin variety of yours!! yum!!

I always use flax instead of commercial "egg replacers" (or eggs, obviously, haha) - glad that method worked for you too!!

Hendria said...

Great recipe....
:)

Cakespy said...

Oh lordy. Next stop, Pleasuretown. Awesome. They look tasty enough that I wouldn't care about them being healthy! :-)

One Food Guy said...

I can smell the sweet almondy coconutty deliciousness from here.

Rachel said...

These look great!

Kelly Mahoney said...

Looks delicious! I love muffins, they're just the perfect food.

Gretchen Noelle said...

I have heard of flax eggs, but have never tried them...maybe this will inspire me!

Anonymous said...

I've just, just tried these muffins and they are delicious! They turned out very well and almost not sweet. A healthy homemade muffins recipe indeed! I'm not a vegetarian so I used regular eggs and it was good too. I used 3.5" muffin cups pan so I had 6 medium size muffins instead of 10 small. Give this recipe a try, you will not regret it.

THANKS for sharing the recipe.

Joanna said...

i just made these and they were amazing!!! i had 2 of them because they are just really addictive.