This is a new comfort food for me. I don’t know what your comfort food is; maybe cinnamon buns or buttered bread. When you adopt these tantalizing flavors into you food routine, it is so very warming. I could’ve called these golden oat bran muffins or high fiber ginger muffins, but the flavors and nutrients won. I hope you like these and they become your new favorite too.
When using coconut oil in recipes, it is important to have most of the cold ingredients at room temperature and to use the oil in its liquid state; a.k.a. melted if need be. In the summer months it is not necessary here in New England. If you ignore this, you might have cold chunks of coconut oil in your bowl of ingredients, and that, my friend is hard to mix.
If on most mornings you are pressed for time, mix your dry ingredients then night before. Then when you get up, you’re half way there! You can do this while your tea is steeping.
Golden Coconut-Ginger Muffins
Ingredients: Prep Time: 15 minutes Oven: 400° Bake: 10-12 minutes
- 3/4 cup whole wheat pastry flour
- 1/4 cup oat bran or more pastry flour
- 1/3 cup tapioca flour or more pastry flour
- 1/3 cup wheat germ
- 1/3 cup coconut flour
- 4 teaspoons baking powder
- 1-1/2 teaspoons ginger
- 1-1/2 teaspoons turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon sea salt
- 1/2 cup warm coconut milk
- 1/4 cup+ 1 tablespoons warmed coconut oil
- 1/4 cup agave nectar
- 1/4 cup coconut sugar
- 2 eggs at room temperature.
- 2 egg whites(1/4 cup egg whites from a carton works great here)
- 1/2 cup plain yogurt or buttermilk
- 1/3 cup finely shredded unsweetened coconut plus more to sprinkle
Preheat your even to 400° F. Coat cups of muffin tin with nonstick cooking spray.
Stir together the dry ingredients in a large bowl. In a microwave-safe bowl, melt the coconut oil (if cold). Then add the coconut milk and heat about 20 more seconds. Stir in the agave nectar, the coconut sugar, eggs, egg whites and lastly the yogurt. Whisk until smooth.
Add the wet ingredients to the dry along with the coconut and mix just until no dry flour is seen. ( I prefer medium-size shredded coconut as I don’t want big stringy pieces of coconut in my muffins. Although I may sprinkle the larger shreds on top. Both ways are shown below.)
Spoon batter into muffin cups filling 3/4 quarters full. Sprinkle coconut on top. Bake for 10-12 minutes. Check on them during last few minutes. Check for doneness by touching center of a muffin. If it springs back lightly, they’re done!