I was doing a little brainstorming the other day trying to figure out how I wanted to incorporate some beautiful, organic, cold-pressed, and unrefined coconut oil into a baking recipe. We use coconut oil to sauté lots of goodies in our house, or melt it over popcorn with a little sea salt…yum! We are also trying to substitute it in other recipes, so we can get that added health bonus. I think our society has gotten so afraid of fats that we have lost touch with foods that are good sources of healthy fats. Pure and unrefined coconut oil is loaded with a healthy saturated fatty acid called lauric acid. This fat has been found to protect your heart by reducing total cholesterol and increasing good cholesterol, aka HDL cholesterol. It is also equipped with anti-bacterial and anti-viral properties, which help keep your whole body in tip top shape. I bet you want a spoonful right now. Ha! If you do a little research you’ll be impressed with the health benefits that have been associated with good quality coconut oil.
After browsing through a handful of my cookbooks I came up with a muffin recipe that is chock full of delightful ingredients. This will most definitely be a “go to” recipe in our household.
-3/4 c. maple syrup
-3/4 c. brown sugar
-3/4 c. coconut oil
-1 ¼ c. all purpose white flour
-1 c. whole wheat flour
- ½ c. rolled oats
- ½ c. quinoa flakes
-1 ½ tsp. baking soda
-1 tsp. sea salt
-1 ½ tsp. cinnamon
- ¼ tsp. nutmeg
-1 c. apple cider
-1 c. sour cream
-2 tsp. vanilla
-2 tart apples (granny smith) peeled and diced into small pieces
You’ll want to get your oven preheated to 350° and either grease your muffin tins (with coconut oil) or place paper wrappers in each cup. This recipe will make about 2 dozen muffins. I only have one muffin tin, so I used paper cups so I could empty the tray quickly and add my next batch to the same muffin tin. I used my kitchen aid mixer and 2 bowls, so feel free to use a stand mixer or hand held.
In your mixer bowl you’ll want to mix together your maple syrup, brown sugar, and coconut oil. Once those ingredients are combined, mix in your eggs. In your second bowl you’ll want to mix all of your dry ingredients. Mix your white and wheat flour, rolled oats, quinoa flakes, baking soda, sea salt, cinnamon, and nutmeg. In your third and final bowl, whisk together your apple cider, sour cream, and vanilla.
You’ll want to slowly incorporate your flour (dry mix) and cider (wet mix) into your 1st mixer bowl that has your coconut oil and egg mixture. Add a little bit of your dry and wet mix at a time while mixing until it is well combined. Lastly, you’ll want to fold in your diced apple pieces.
These muffins will not rise too much, so you can be generous in your muffin tin portions. Before baking I sprinkled a few oats and raw sugar on top of each muffin to seal the deal. I baked them at 350° for about 25 minutes. When they are done they will have a more golden look and a toothpick should come out clean when doing the “are these done?” test.
These muffins are so good! They are packed with Fall flavor including the little bits of apple you get in each bite. They are a dense, filling muffin, but are soft and moist at the same time. They are perfect for a grab and go snack to ward off hunger. You can even store them in the freezer and take out a couple at a time as needed. Picky eaters will have no idea they are eating whole wheat or quinoa flakes…don’t worry, your secrets safe with me!
Have a wonderful weekend everyone!
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