Sunday, May 24, 2009
1.5 cups ground almonds
2 T ground cacao beans
1/2 cup finely shredded dried coconut
1 t ground cinnamon
1/2 cup coconut oil
1 cup water
Substitutions: you can swap other nut meals for the ground almonds, or use a combination of a few types. Adding 1 T of baking powder will result in fluffier muffins. If you don't mind dairy, melted butter is a great substitute for the coconut oil. If you want to use a sweetener, try adding the equivalent of 1 T sugar or some fruit, then taste before adding more. Make sure you add any powdered sweetener before mixing wet with dry ingredients. I make mine to be more of a neutral (not sweet or savory) base so I can add fruit as a sweet treat, and to protect myself from potentially triggering cravings.
Note - this ingredient list has been updated to reflect the way I would approach making muffins now, i.e. no flax or psyllium, and more coconut. I would also probably add stevia as my sweetener of choice if I were making these for others.
Preheat oven to 180 degrees Celsius (160 for fan-forced). Line or grease a muffin tray (12 medium muffins, 24 mini muffins).
In a medium-sized mixing bowl, combine all dry ingredients well.
In a small bowl, combine wet ingredients and stir vigorously.
Combine wet with dry, and mix with a fork until completely combined.
Spoon into muffin tray, dividing the mixture evenly.
Bake for 10-15 minutes, until skewer comes out clean. Slightly under-bake for moister muffins.
These muffins freeze very well, and are delicious warm or cold. I heartily advocate serving them with some coconut cream (or whipped dairy cream) and raspberries!