Mango - coconut muffins

Healthy, tasty a bit exotic muffins. The recipe comes form this website.

Ingredients for 6 big muffins:

• 125 ml coconut oil
• 120g flour
• 85g wholewheat flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt
• 280 ml yogurt
• 1 egg
• 100g sugar
• 1 tsp vanilla
• 100g dessicated coconut
• 270g mango (I used tinned mango)

Line muffin tin with paper cases. Preheat the oven to 200C. 

Cut the mango into small chunks. Melt the oil and set aside to cool down.

Mix the flours, baking powder, coconut and salt. In separate bowl mix the yogurt, egg add the sugar and vanilla. 

Pour the wet ingredients mixture into a bowl with dry ingredients. Add the oil. Mix everything until all ingredients are just combined. At last, but not at least, fold in the mango chunks.

Spoon the batter into paper cases, sprinkle with coconut. Bake in preheated oven for 20 - 25 minutes. 

Enjoy !

For Polish translation look here.

Coconut muffins with millet

Have I mentioned before that I love coconut ? If not please have a look you will find a lot of recipes with this particular ingredient. Today I would like to present another one. This one comes form Dessert for two web site. The muffins were soft, spongy, moist, with coconut flavour and fragrance. The addition of raw miller give them an unexpected crunch. I think they are worth to try.

 Ingredients for 7 muffins:

• 40g coconut oil
• 160 ml coconut milk
• 3 tbsp sugar
• 1 egg
• 95g flour
• 3/4 tsp baking powder
• pinch of salt
• 45g raw millet
• 20g dessicated coconut + some for sprinkling

Preheat the oven to 200C. Line muffin tin with paper cases.

Heat up the coconut oil until melts. Add the coconut milk, sugar and egg and whisk them together. 

In separate bowl whisk he flour, baking powder, salt, coconut and millet. Pour in the wet ingredients. The batter is rather runny.

Pour the batter into paper cases, 3/4 full. Sprinkle with dessicated coconut. Bake in preheated oven for 20 minutes. Leave the muffins in a tin to cool down for a few minutes. then transfer to the wire rack to cool down completely.

Enjoy !

Recipe in Polish

Coconut muffins with Bounty (gluten free)

This coconut muffins were dense,  chewy  and really sweet. I made them gluten free as I replaced plain flour with rice one. Also  added coconut oil instead regular butter. I think I will make them again with regular flour just to check the difference. I didn't really like the starchy rice flour flavor on my tongue. Although maybe they needed more milk ? There is something to experiment on :)

Ingredients for 12 standard size muffins or 6 big ones:

• 250g rice flour
• 2 and 1/2 tsp gluten free baking powder
• pinch of salt
• 50g dessicated coconut
• 2 eggs
• 100g sugar
• 100g coconut oil
• 100ml milk
• 4 Bounty bars about 30g each

Preheat the oven to 200C. Line muffin tin with paper cases.

Chop the Bounty bars into small chunks, set aside.

Melt the coconut oil and set aside to cool down.

In a bowl mix together the flour, baking powder,  salt, dessicated coconut. Set aside. 

Break the eggs add the sugar and whisk in an electric mixer bowl until pale and creamy. Then add alternately the flour mixture, milk and coconut oil, mixing all the time. When all ingredients are combined stop mixing. Gently fold in the Bounty chunks.

Spoon the batter into prepared earlier muffin cases filling them up to top. The batter is very thick. Bake for 20 - 25 minutes, until slightly risen. To golden them on the top just turn on the fan at the end of baking.

When baked remove from the oven and set aside in muffin tin for a good few minutes to cool down. It is really important as if u remove them earlier they will fall apart.

Enjoy !

Recipe in Polish

  

Seeds muffins

Those muffins are made of seeds only. Their main ingredient, which actually holds everything together, is the psyllium husk powder. Those seeds are very good to your health their help with weight lose, help to maintain the proper level of cholesterol... to read more about them look here. 

The idea to make them came to me when I baked the the life - changing loaf of bread. Although it is said that this bread may be eaten either  with sweet or savoury topping the coconut fragrance make me to think about coconut seed muffins. 

Ingredients for 12 mini + 2 regular size muffins:

• 60g sunflower seeds
• 60g desiccated coconut
• 70g rolled oats
• 2 tbsp psyllium husk powder
• 1/2 tsp salt
• 4 tbsp sugar
• 2 tbsp coconut oil
• 200ml water

Preparing those muffins is extremely easy.

Prepare the mini muffin tin. If the muffin tin holes are not coated with non stick layer then the holes need to be slightly greased. Set aside.

Place the sunflower seeds, coconut, oats, psyllium seed powder, salt, sugar into a big bowl and stir them well. Melt the coconut oil and stir it into the seed mixture. Then stir in the water. Spoon the mixture into prepared earlier muffin tin pressing the seeds into each hole tightly. 

Set aside the muffin tin overnight or for at least 2 hours. This time is needed for psyllium husk the expand and form a gelatin - like mass which will hold all the seeds into shape.

Preheat the oven to 175C. Insert the muffin tin into preheated oven for 10 - 15 minutes and bake until golden. Then remove from oven shake out the muffins onto flat baking tray and bake them for another 15 minutes.

Enjoy :)

Double chocolate avocado muffins

This recipe comes form the muffin tin mania blog.  It was interesting to find out that there is another person who is addicted to his muffin tin :). When I saw avocado in one of the recipes I have decided to try it out. When I tasted the muffins I was surprised not to taste any avocado. Personally I think hiding vegetables in a cakes is a brilliant way to introduce veggies to the children. I have to say my girls had no clue that something healthy is hiding inside their pudding. Those muffins were tasty, very chocolaty we really enjoyed them.

Ingredients for 12 muffins:

• 240 whole wheat flour
• 60g cocoa powder
• 1/4 tsp ground cloves
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 3/4 tsp soda
• 1/4 tsp salt
• 1 medium -sized ripe avocado
• 210g maple syrup
• 175 ml milk
• 70g coconut oil
• 1 tsp vanilla extract
• 100g chocolate chips
• 70g walnuts

Preheat the oven to 180C. Line muffin tin with paper liners.

Sift the flour, cocoa powder, cloves, cinnamon, baking powder, soda, salt into a big bowl and whisk well.

Peel off the avocado, remove the stone and put into blender. Add the maple syrup, coconut oil* and vanilla and blend until smooth.

* coconut oil turn into butter in room temperature you have to meld it down to turn it back into liquid

Pour the wet ingredients into dry ones. Stir until just moist. Then fold in chopped walnuts and chocolate chips.

Spoon the batter into baking tin. Bake for 20 - 25 minutes. Remove form the oven and cool down a little bit.

Enjoy !

Coconut and strawberry muffis

Those coconut strawberry muffins taste more like buns. Very tasty buns actually. They are firm, spongy, moist a little  bit chewy and their fragrance is heavenly. They contain not only desiccated coconut but coconut oil as well. And as far as I know coconut oil is way much healthier than other oils. It is also called coconut butter as in temperatures below 25C it changes into white fat. More about coconut oils health benefits you can read here. 

The coconut strawberry muffins recipe comes form this web site.

Ingredients for 22-24 muffins:

• 80g desiccated coconut + some to sprinkle on the top
• 500g bread flour
• 370g sugar + some to sprinkle on the top
• 2 tbsp baking powder
• 1 tbsp salt
• 500 ml milk
• 2 eggs
• 125 ml melted coconut oil
• 1 cup diced fresh strawberries

Wash and dice strawberries and set aside. 

In microwave melt the coconut oil and set aside.

Put the desiccated coconut on hot frying pan and toast the for a while.

Preheat the oven to 190C. line muffin tin with paper cases.

Into a big bowl sift the flour, sugar, baking powder, salt and toasted coconut. Whisk everything together.

In a separate jug whisk the eggs add milk and combine them together.

Pour the wet ingredients into dry ones add the melted and cooled coconut oil and stir all ingredients together until just combined. Do not over stir them. At last gently fold in the diced strawberries.

Spoon the batter into paper cases 3/4 full. Sprinkle each top with small amount of dessicated coconut and sugar. Bake for 20-25 minutes, until toothpick sticked in the middle comes out clean. Those muffins do not turn golden and keeping them longer in the over turns them rather dry not gold on the top. Enjoy !