Our muffins have a coconut base with apples, carrots, raisins, and cinnamon to spice up their flavor. No sweetener but fruit is used in these Paleo and GAPS-friendly muffins.
Type of Dish: Dessert
Equipment: Muffin tin, paper muffin liners
Servings: Makes 9 muffins.
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- pinch salt
- 2 TB cinnamon
- 1/2 cup shredded coconut
- 1 cup grated carrots (about 3 to 4 carrots)
- 4 eggs
- 2 large or 3 small apples, peeled and grated, stopping at the core
- 1/2 tsp vanilla extract
- 1/4 cup melted butter or melted coconut oil
- 3/4 cup raisins
- Preheat the oven to 350F.
- To prepare, shred carrots and apples first. Set aside.
- In a large bowl, pour in the dry ingredients (coconut flour, baking soda, salt, cinnamon, and shredded coconut). Mix well.
- Place the eggs in a separate bowl and whisk to combine the yolks and whites (about 1 minute).
- Mix in the vanilla extract.
- Stir in the grated apples and carrots and the butter.
- Mix the wet ingredients into the dry ingredients and stir well.
- Finally, add 3/4 cup raisins. This is a whole lot of raisins, but if you like them, you can even go up to a whole cup.
- Line a muffin tin with 9 chlorine-free paper muffin liners. Most muffin tins hold 12 muffins, so there will likely be 3 empty spots.
- Fill each paper liner up to the top, or just a hair below, with the batter.
- Bake muffins at 350 for 30 minutes and check to make sure that a toothpick inserted into muffin comes out clean. Remove to a cooling rack and let cool for 10 minutes before serving.
- Egg Yolks
- Egg Whites
- Coconut Milk / Dried Coconut
Autoimmune Alternative: Coconut Macaroons
Equipment: Food processor, baking dish
Servings: Makes 16 macaroons.
- 1/2 cup soaked-overnight walnuts (1/2 cup after soaking, will be less before)
- 4 medjool dates, soaked 20 minutes, pitted, and roughly chopped (if using smaller sized varieties of dates, use twice as many)
- 1/4 – 1/2 tsp minced ginger (to taste)
- a drop of vanilla extract
- 1 1/2 cups shredded coconut flakes
- 3 TB coconut cream (the thick cream at the top of coconut milk)
- coconut oil for oiling the baking dish
- Preheat the oven to 350.
- Place the first four ingredients (walnuts, dates, ginger, and vanilla) in a food processor and process until dates are fully broken down and incorporated into the nuts and ginger.
- Add the coconut flakes and coconut cream to the food processor and process until all ingredients are combined.
- Remove batter to a bowl to mix evenly with your hands.
- Oil a baking dish with coconut oil. Using a measuring spoon, make 1 TB scoops in a cookie shape. These will not change shape when cooking, so what you make is what they will be! Use your fingers to make the shapes as even as you wish them to be.
- Bake for 30 minutes at 350. Enjoy!
Low-Carb Alternative: Berries and Cream
Equipment: Mixer or hand beater
Servings: Makes 2 cups coconut whipped cream (about 2 to 4 servings).
- 2 cups coconut cream which separates in the top of coconut milk
- 1/2 cup berries of your choice
- Chill the cream.
- Place the cold cream in the bowl of a stand mixer, or a large bowl.
- Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
- Whip until it becomes fluffy and light, with soft peaks. Mix in vanilla, if using.
- Serve 1/2 cup of cream with 1/2 cup berries. The extra cream will keep in the fridge for a couple of days.