Pumpkin, Coconut Muffins

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 15 ounces pumpkin puree
• 1/2 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 3/4 cup whole wheat flour
• 3/4 cup + 1 tablespoon white flour*
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped almonds
• 1/2 cup coconut

Directions:

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla, and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 greased muffin tins lined with paper muffin liners.

Bake for 30–35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe and photo submitted by Megan, Bar Harbor, ME.

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Triple Coconut, Cranberry Muffins

Servings: 12 muffins
Preparation Time: 15 minutes

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup dried coconut flakes
• 1 cup dried cranberries
• 3/4 cup coconut milk*
• 2 tablespoons coconut oil, melted
• 2 tablespoons butter, melted
• 1 teaspoon orange or lemon zest, grated
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• extra coconut flakes

Directions:

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not overmix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15–20 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe submitted by Pat, Jackson, WI.

Recipe prepared by Pat and photographed by Jeremiah Shilhavy.

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Amaranth, Whole Wheat Muffins

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1 cup organic amaranth flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup water mixed with 1 1/2 tablespoons Coconut Cream Concentrate
• 1 teaspoon vanilla
• 1/4 cup coconut oil
• 1/4 cup honey
• 1/2 cup organic raisins
• 1/2 cup chopped almonds or 1/4 cup almonds and 1/4 cup hazelnuts

Directions:

Preheat oven to 350 degrees F. Grease muffin tins or line with paper liners.

In a large bowl, mix together whole wheat flour, amaranth flour, baking powder, and salt.

In another bowl, beat egg, water, Coconut Cream Concentrate, vanilla, oil, and honey together. Gradually mix the flour mixture into the liquid mixture. Stir everything well. Stir in raisins and chopped nuts. Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.

Makes 12 muffins. Bon appetite!

Recipe submitted by Tanya, Austin, TX.

stock photo

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