Triple Coconut = Triple Yum (as in Yum, Yum, Yum).
It's just that I have so far never in my life cooked with 'only found in the natural food aisle' ingredients. I never struck myself as a person who would do this, either. I have always happily skirted that aisle in the grocery store, and pretty much have avoided completely organic or natural grocery stores altogether. I have always been a big fan of my regular whole wheat flour in baking, have never shopped organic for produce, and will only occasionally substitute soy milk for skim milk in my Starbucks Grande Half-Sweet No Foam Fat-Free Hazelnut or Vanilla or Chai or Early Gray Tea Latte.
But, wow, am I glad that I opened up my mind a little bit this time for this recipe. The Hubby is too. In fact, he ate 90% of these muffins in just two days, and he is not even gluten-free like me. But, they are tiny, Tim-Bit-sized muffins, just two or three bites really, and a total coconut-lover's dream.
These muffins have two ingredients in them that I am not accustomed to, coconut flour and coconut oil. Coconut flour is gluten-free and grain-free, extremely high in fibre, and has a really great sweet taste. The brand that I used is Bob's Red Mill.
Bob has a pretty intense gaze.
|Bob: Impossible to beat in a staring contest.|
The second ingredient that I used for the first time is coconut oil:
So, to recap, this recipe has triple the coconut: coconut flour, coconut oil, and last but not least, shredded coconut.
Add a couple bananas and some other baking ingredients, and you have yourself some extremely tasty and incredibly addictive muffins. Even if I wasn't on a gluten-free regime, I would still want to eat these muffins all the time. I am going to go bake another batch right now!
What is your favourite way to cook with coconut oil or coconut flour?
Triple Coconut Banana Muffins (Gluten-Free)
Preheat oven to 350F, and make sure you have a rack set in the middle of the oven. Spray 9 spots in a muffin tin with nonstick spray (or you could even apply coconut oil inside the tins), or line with muffin liners. Set aside.
Set up your food processor, and add bananas, eggs, applesauce, and vanilla.
Blend until well mixed and a liquid consistency (about 1 minute).
Put the coconut oil in a microwave-safe bowl, and microwave for 30 seconds, or until melted. Add the honey to the melted coconut oil, and mix until combined. Turn on your food processor, and pour the coconut oil / honey mixture through the feed tube into the banana mixture. This helps to keep the coconut oil from solidifying.
Add the coconut flour, baking powder, and salt to the food processor. Pulse or mix for about 1 minute, or until well combined and there are no lumps. Stir in 1/4 cup of shredded coconut.
Pour mixture into 9 holes in the greased muffin tin, filling 3/4 full. Apply 1 tsp. of shredded coconut on top of each muffin.
Bake in the middle of the oven in a preheated oven set at 350F for 23 to 28 minutes, or until a toothpick inserted in the centre of the muffin comes out clean. Keep an eye on the coconut topping. Allow to cool in the muffin tin for about 5 minutes, then remove each muffin from the tin and cool on a wire rack.
Try not to eat all 9 muffins in one day!!
Adapted From: Big Eats, Tiny Kitchen