23 May 2015

strawberry banana coconut muffins


Procrastibaking [proh-kras-tuh-beyk-ing] verb: the art of baking something in order to put off something else you need to do. 


This word could not be more appropriate at the moment. I have a Chemistry midterm on Wednesday that I have only been lightly studying for. I really should get going on those practice questions... 

Lately I've been flipping through a few cook books that we have out of boredom recently and came upon this recipe in one called 500 Gluten Free Dishes. I know the title sounds exactly like a terrible Buzzfeed article which is why I hadn't taken interest in it until this past week. It's surprisingly useful; they include a good base pastry flour blend recipe as well as suggest variations for all of their dishes. Of course I didn't stick to the original recipe, mainly due to lack of ingredients, but the changes I made were oh so appropriate. 


First I substituted the canola oil for scented coconut oil; I omitted the almond and corn flour and added more coconut flour; used whole milk instead of buttermilk; left out the eggs; and added 1 tsp psyllium husk. 

The amount of coconut in this recipe makes me happy. The flour, coconut oil, and shredded coconut all add to the subtle but present flavour while the banana and strawberries add sweetness. The texture on these muffins is perfect. Absolutely perfect. They spring back and don't crumble to a million pieces like gluten free muffins can do. You can easily make these vegan by using almond milk or even coconut milk if you want a dynamic coconut quality. I used as many organic options as I could but that's just personal preference, feel free to use the variety which best suits you.  

Ingredients: 

  • 1 cup brown rice flour
  • 1/4 cup tapioca flour
  • 3/4 cup organic coconut flour
  • 1 tbsp baking powder
  • 1 tsp xantham gum
  • 1/4 tsp salt
  • 1 tsp psyllium husk
  • 1/2 cup organic palm sugar 
  • 1/3 cup organic unsweetened shredded coconut
  • 1 1/4 cup whole milk
  • 5 tbsp organic scented coconut oil
  • 2 tsp vanilla extract
  • 1 ripe banana
  • 1 cup ripe strawberries cut into 1cm pieces (I used frozen)
  1. Preheat the oven to 400° F and line a 12-cup muffin pan with paper muffin cups. 
  2. In a large bowl, sift together flours, baking powder, anthem gum, salt, and psyllium husk. Stir in shredded coconut and sugar. 
  3. In a separate bowl, whisk together milk, vanilla extract, and coconut oil. Don't worry if the coconut oil pills together. Cut the banana into small pieces, add to bowl, and slightly mash with the whisk. Add strawberries. 
  4. Make a well in the centre of the dry ingredients and quickly pour in the wet ingredients. Stir quickly and lightly until just combined. Do not worry about a few dry bits or lumps and be careful not to over mix
  5. Spoon into muffin cups and bake for 20-25 minutes until golden, film to the touch, and well risen. Serve warm or cooled with a good cup of tea. 

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