Monday, December 14, 2009

Just Right Walnut Coconut Muffins

walnut muffin whole view

I don't eat a lot of sugar.  The more you stay away from the stuff, the more intense the sugar tastes when you do eat a treat.  I have become so picky with my sweets that I tend to alter or invent my own. I select the best quality ingredients. Vibrant flavors will stand up on their own.  The sugar is there more as a team player rather than the team leader.

I had fun with this creation.  My goal was to create a really flavorful muffin that would highlight the wonderful aroma of walnuts, natural sweetness of coconut flakes and warming effects of cinnamon and ginger.  I also wanted to create a delicate texture, moist but still crumbly.  I baked them and then went to work out with a friend.  When I got home my kids had already eaten half the pan; I had to convince them to save the rest for breakfast the next day.

On another sweet note, I am thrilled to announce that my recipes will be available in printer-friendly format from now on.  I added this great feature  thanks to Kevin via Food Bloggers Unite!

walnut muffin texture

Walnut Coconut Muffins
(makes 12)
If you do not follow a gluten free diet you can substitute the rice flour, coconut flour and cornstarch with regular flour: 1/2 cup all-purpose, 1/2 cup whole wheat pastry flour--and then use the 1/2 cup of quinoa flakes as indicated in the recipe below. 

 Dry Ingredients:
1/2 cup brown rice flour
1/4 cup coconut flour
1/4 cup cornstarch
1/2 cup quinoa flakes
1 tbsp GF baking powder
1/4 tsp sea salt
2 tsp arrowroot powder
1/4 cup cane sugar
1 tsp cinnamon
1/2 tsp ground ginger

Wet Ingredients:
1/4 cup walnut oil (or vegetable oil) 
1 cup lowfat milk (or soy milk)
1/4 cup egg white
4oz unsweetened apple sauce

1/2 cup unsweetened coconut flakes
1/4 cup chopped walnuts

1/4 unsweetened coconut flakes
1/4 cup walnut pieces
1/2 tsp ground cinnamon
1 tsp of agave nectar or honey 

  • Preheat oven to 375F
  • Oil a muffin pan and set aside
  • Mix all the dry ingredients in a large bowl
  • Mix all the wet ingredients in medium bowl
  • Make a well at the center of the flour mixture in the large bowl (think of a crater)
  • Pour the wet ingredients into the well
  • Gently start mixing the dry mixture in with the wet ingredients until combined
  • Add the add-ins
  • Divide evenly into the 12 muffin cups (I like to use my ice cream scoop for that step, the spring action makes it super easy)
  • In a small bowl combine the ingredients for the topping and then sprinkle evenly on top of each muffin
  • Bake for 20-25 minutes.  Muffins should be golden.

Printable Recipe

All Done!
crumpled walnut muffin

Hungry for more?
Pear Butter Muffins
Orange Blueberry Muffins
Pumpkin Chocolate Chip Muffins


Meghan (Making Love In The Kitchen) said...

These look amazing. I never could have enough recipes that use the amazingly healthful coconut flour. Thank you!

♥peachkins♥ said...

I've been craving for muffin this past few mornings....this looks really really perfect!

GF Gidget said...

I will be making this recipe. Just FYI... ;-)

Stacey Snacks said...

How come I didn't know you were back with some great recipes???
No one told me!
So glad to see you!

Alexa said...

Thanks for stopping by and commenting Meghan, Peachkins,GF gidget!

It took me a while but I am sure glad to be back. :-)

Marysol said...

Alexa, your recipes not only produce beautiful and healthy results, but, somehow, you manage to keep your kids from shoveling the entire batch in one sitting. How the heck do you do it?

At any rate, I love the look of the Walnut Coconut Muffins, but coconut flour is new to me, I'll be looking for it.

Happy Holidays, dear one!

Usha said...

Wow these muffins look amazing, love it....

rachel said...

Y.U.M. need I say more? Alexa, you did it again- made me salivate

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