Normally, I use coconut flour in cookies or in making crepes. But, I had the remains from making DIY almond milk and did not want to freeze it.
The best way to describe these muffins is to say; they are lower-carb tender coconut muffins.
The muffins can be made larger with baking time taking longer. No butter or spread is needed. They are best at room temperature.
Maybe a better name would have been Sugar Crusted Pineapple Coconut Muffins
Sugar Crusted Tropical Muffins - Gluten Free
3 tbsp coconut flour
1 tbsp tapioca flour/starch
3/4 tsp baking soda
1/4 tsp cream of tartar
Wet ingredients and Fats
2 tbsp Sugar, granulated
1/4 cup granulated Stevia (used Stevia in the Raw)
2 Tbsp coconut oil
2 tbsp butter
1 tsp orange or pineapple extract
1/3 cup almond meal (left-over from DIY almond milk) should be moist
1/4 cup shredded coconut, unsweetened, ground
1/3 cup cooked, unsweetened pineapple, drained, finely diced
1 Tbsp Turbinado sugar
Whisk together Dry Mix; set aside.
Preheat oven to 350 ° F. and line 10 cups of a 12- cup muffin pan with paper liners.
Finely dice the pineapple, set aside. Pulse the coconut until finely ground. It will take on a creamy look.
Pulse the almond meal again in a small food processor, set aside
Beat butter and coconut oil with the sweeteners until fluffy, scrape down the bowl and beaters. Beat in the eggs until fluffy, scraping down bowl. Beat in the flavoring
Beat in the almond meal until fluffy, scrape down the beaters and bowl.
Beat in the Dry Mix until fluffy, scrape down the beaters and bowl.
Beat in the coconut until fluffy, scrape down the beaters and bowl.
Beat in the pineapple and repeat scraping down.
Gently scrape down the bowl and beaters and gently fold the batter with a spatula to incorporate any pineapple that was attached to beaters.
Gently spoon batter into the prepared muffin tin. Do not push down on the batter. Use a toothpick to gently swirl the batter to make it more even. It does not need smoothing as that will happen when baking.
Sprinkle the Turbinado sugar over the muffin tops, dividing it evenly.
Bake for 17-20 minutes, middle of oven or until the tops spring back when lightly touched and the tops begin to lightly brown.
Remove from oven and allow cooling.
unfortunately, the camera battery was depleted when they came out the oven…..
Nutrition (per muffin as prepared): 119 calories, 8.8g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 5.8g saturated fat, 48.4mg cholesterol, 42.3mg sodium, 38.6mg calcium, 48.8mg potassium, 6.2mcg folate, 65.9mg phosphorus, 0mcg lycopene, 3.3mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 3.5IU vitamin d, <1mg zinc, 8g carbohydrates, 1.5g fiber, 6.5g net carbohydrates, 4.8g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.2g protein.
The muffins may be stored covered on the kitchen counter in a cool dry (not humid) kitchen for up to at least 2 days. A warm and humid area will cause mold to grow. The coconut flavor becomes more pronounced after the first 24 hours.
These are tender muffins, but the texture of the coconut is slightly noticed. They are not chewy.
© 2013 http://retiredwithnoregrets.blogspot.com/