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Gluten & Sugar Free: Purely Coconut Muffins!

Posted Feb 08 2011 2:08pm
I, personally, am very tolerant of gluten. You could even say I love gluten because ingredients that contain gluten often have a high fiber content… and we all know I love fiber. However, I have been interested in gluten free and lower carbohydrate baking lately. My biochemistry class has emphasized over and over again how our bodies do not need dietary sugar (glucose). We can make glucose from lactate (from weight lifting or heavy drinking…), amino acids (dietary or – hopefully not – muscle protein), pyruvate, or glycerol (from fat). So, I have been wanting to make more gluten free muffins (like my Lemon Poppyseed ) and ever since Heather introduced me to coconut flour , I have had coconut flour muffins on the brain! With a few trials, I have created a gluten free coconut muffin that I have been enjoying every morning with some greek yogurt and shredded coconut!

GF Coconut Muffins

Dry ingredients:

1 cup coconut flour (or, if you are okay with gluten as most people are, you can sub in 1/4 to 1/2 cup whole wheat pastry flour for a fluffier product)

1/4 tsp baking soda

1 tsp baking powder

(optional: 1/4 cup sugar)

Liquid ingredients:

2 eggs

1 tbsp coconut oil, melted

1 tbsp Artisana coconut butter, melted (optional)

1/2 cup milk (room temp, if possible – to prevent hardening of coconut oil)

1 tsp vanilla extract

stevia drops to taste (or you can use sugar)

Directions – Preheat the oven to 375. Combine all of the dry ingredients in one bowl and mix. Combine all of the wet ingredients in another bowl and mix. If possible, use room temp milk so that the coconut oil doesn’t harden when you combine them.) Pour the wet over the dry and combine with a spatula. Grease a muffin pan with some coconut oil and add the batter. If you wish, you can sprinkle some shredded coconut over the tops for a pretty effect. Bake at 375 for 40 minutes.

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Coconut flour * 1 cup contains 40 grams of fiber and 16 grams of protein. It is one of the lowest carb flours you can use!

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

 

Next up: Chocolate Coconut Muffins and COCONUT RUM MUFFINS!
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