Saturday, 15 September 2012

Coconut butter muffins

Hey guys so I tried some clean eat muffins.
I made them using coconut flour and oil. Check out benefits of coconut oil here

They’re wheat free, gluten free, dairy free, and have no added refined sugars, just honey.
 A healthy alternative when you’re craving that carbohydrate sweets fix.

The texture of the muffins are like butter cake. 
I used desiccated coconut before placing them in the oven, giving a crispy rustic look..mmm yummmmm

 Another favourite topping is passion fruit pulp, just spoon on top whilst warm from the oven, the liquid absorbs into the cake:)

OR royal icing does go pretty nice. I’ll put the recipe for that up as well, just incase. Make sure the muffins are cooled properly before icing them. Unlike my impatient self, they just don’t look as pretty otherwise.

Macros per muffin:

Calories: Approximately 170 calories
Protein: 3.5g
Carbohydrate: 14.5g

Coconut butter muffins
 (Makes 9 muffins)

1/2 cup of coconut flour

1/4 teaspoon of baking soda

1/4 teaspoon of sea salt

4 medium eggs

1/3 cups of oil or butter of choice (I used coconut oil. If it's hard, microwave before adding to mixture so it mixes properly)

1/3 cup of honey (or any other sweetener preferred. You can use half honey half stevia)

1 tablespoon of vanilla extract

Seeds from a vanilla bean (Optional. Add to wet mix)

Desiccated coconut (Sprinkled on top before baking)

1. Preheat oven to 160 degrees

2. Combine all dry ingredients making sure you sift the flour for a smooth consistency

3. Add the wet ingredients to the dry and use a mixer to blend. You must use some form of electric mixer, as this batter is reasonably thick and hard to do by hand

4. Fill cupcake liners about 3/4 full of batter and garnish with desiccated coconut

5. Bake for about 20 minutes making sure you keep a close eye on them. Use a toothpick to check batter is cooked.Turn oven down if necessary 


(I doubled the recipe in this photo)

Royal Pink icing sugar 
(Topes 9 muffins generously)


1 teaspoon of fresh lemon juice

1 large egg white (30grams)

1 1/2 cups of Icing sugar (add more if you want them thicker and harder)

1. Mix together the lemon juice and egg white

2. Sift in the icing sugar. Make sure you sift it other wise there will be lumps

3. Then if you want a natural light pink colour (you can use anything you like) add natural pink food colouring

Most of you probably don’t know that the natural red/pink food colour you purchase is in fact natural, but does come from bugs. A bug called cochineal. The female bugs are crushed to produce a vibrant color used in food coloring and for dying textiles and fabrics. 
I personally don’t have a problem eating a bug or two,there are much worse things we do to ourselves. 

Love Gabby xoxox

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