Coconut Flax Muffins*
Makes 12 muffins
Ingredients:
3/4 cup coconut sugar
2 Tablespoons molasses
3 large eggs**
1 1/4 cups coconut water
1/3 cup plus 1 Tablespoon extra light olive oil
1 1/2 cups ground flax seeds
1 1/3 cups oat flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup apple, peeled and grated (Granny Smith works well)
1 cup raisins
Directions
1. Preheat oven to 325-350* F (depending upon your oven).
2. Fill muffin tin with paper liner cups.
3. In a large mixing bowl, whisk together the coconut sugar, molasses and eggs until the molasses is completely incorporated. Add the coconut water and oil, whacking to blend, and then mix in the flax. Set aside for 5 minutes, allowing the flax to soften.
4. In another large mixing bowl, combine the oat flour, baking soda, cinnamon and salt; mix well. Slowly add the wet ingredients to the dry ingredients, stirring until completely blended. Gently fold in the apple and raisins.
5. Portion the batter into the paper liners, filling each one all the way full.
6. Bake for 35-40 minutes, or until the muffins are golden brown around the edges and a toothpick inserted into the center of the muffin comes out clean. Cooking time varies depending upon the oven.
7. Let cool in the pan on a wire rack for 5 minutes.
8. Carefully lift out the muffins and place on the rack to cool completely.
Wrap the muffins well. As such, they will keep in the refrigerator for up to 5 days and in the freezer for up to 2 months. To defrost the muffins, let sit at room temperature for 15 minutes and then warm in a toaster oven or conventional oven set to 150* for 10 minutes.
Original recipe from Elisabeth Prueitt. This recipe was found in the SF Chronicle, 2017.
* This recipe is gluten-free.
** This recipe is not vegan as it includes eggs. To vegan-ize this recipe, substitute the 3 eggs with 6 Tablespoons ground flax seed and 15 Tablespoons water, mixed together. Let rest for a few minutes and then proceed with recipe.
Ingredients:
3/4 cup coconut sugar
2 Tablespoons molasses
3 large eggs**
1 1/4 cups coconut water
1/3 cup plus 1 Tablespoon extra light olive oil
1 1/2 cups ground flax seeds
1 1/3 cups oat flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup apple, peeled and grated (Granny Smith works well)
1 cup raisins
Directions
1. Preheat oven to 325-350* F (depending upon your oven).
2. Fill muffin tin with paper liner cups.
3. In a large mixing bowl, whisk together the coconut sugar, molasses and eggs until the molasses is completely incorporated. Add the coconut water and oil, whacking to blend, and then mix in the flax. Set aside for 5 minutes, allowing the flax to soften.
4. In another large mixing bowl, combine the oat flour, baking soda, cinnamon and salt; mix well. Slowly add the wet ingredients to the dry ingredients, stirring until completely blended. Gently fold in the apple and raisins.
5. Portion the batter into the paper liners, filling each one all the way full.
6. Bake for 35-40 minutes, or until the muffins are golden brown around the edges and a toothpick inserted into the center of the muffin comes out clean. Cooking time varies depending upon the oven.
7. Let cool in the pan on a wire rack for 5 minutes.
8. Carefully lift out the muffins and place on the rack to cool completely.
Wrap the muffins well. As such, they will keep in the refrigerator for up to 5 days and in the freezer for up to 2 months. To defrost the muffins, let sit at room temperature for 15 minutes and then warm in a toaster oven or conventional oven set to 150* for 10 minutes.
Original recipe from Elisabeth Prueitt. This recipe was found in the SF Chronicle, 2017.
* This recipe is gluten-free.
** This recipe is not vegan as it includes eggs. To vegan-ize this recipe, substitute the 3 eggs with 6 Tablespoons ground flax seed and 15 Tablespoons water, mixed together. Let rest for a few minutes and then proceed with recipe.