Paleo Coconut Muffins

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I’ve been intrigued by coconut flour for quite some time now and finally decided to buy some to try out Spoonful Of Fit’s Fluffy Coconut Pancakes (which….I still haven’t tried yet…maybe this weekend!). Anywho, as my obsession with muffins continues, I decide to try out a coconut muffin. Success! I think I still prefer my Egg White & Oats muffins for breakfast, but these Coconut Muffins would be great with a fresh jam, as an accompaniment to some turkey chili or just as a little warm biscuit spread with a bit of coconut oil….mmmm, biscuits.

So here’s how I made them!

Ingredients (makes 12 muffins)

Directions

  • Preheat oven to 350 degrees.
  • Mix, mix, mix those ingredients.
  • Divide batter into 12 nonstick sprayed muffin tins.
  • Bake for 20 minutes.
  • Remove from tins, let cool a little (so you don’t scorch your mouth) and eat or store in the fridge and microwave for about 30 seconds when you are ready for a muffin!

Muffin macros:

Macros

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Egg Whites & Oats Muffins

So, anyone who follows me or knows my clean-eating-style knows that I’m all about ease and convenience – the simpler the better. Honestly, a recipe with more than 6 ingredients kind of scares me. That being said, a classic clean breakfast is the “egg whites and oatmeal” combo. Since I started eating this meal at work a couple of months ago, I started thinking that I wanted to come up with a way to transport it more easily (for a little while, and sometimes still, I would bring my uncooked oats, some egg whites in a container to cook at work – eggy oats…that’s for another post – my fruit, nut butter or whatever else I felt like topping my oatmeal with….yeahhh, lots to pack and bring!). So then on one Sunday food prep afternoon, I thought…”why not just bake this into muffins?” (for those of you who aren’t aware, I’m ob-sessed with muffin-izing things). Thus, these Egg Whites & Oats Muffins were born.

Ingredients (makes 12 muffins):

Directions

  • Preheat oven to 350 degrees.
  • Mix oat flour, baking powder and cinnamon together.
  • Mix egg whites in.
  • Divide batter into 12 non-stick sprayed muffin tins.
  • Bake for 20 minutes then remove and let cool.

Yep….that’s IT! Fair warning, as I mentioned in my original Instagram post (linked by the picture above) – I’m currently trying to stay away from artificial sweeteners if possible so these are UNSWEETENED. But you could add a sweetener or maybe some fruit (blueberries, banana, strawberries, etc.) and/or do like me and top with your favorite nut butter…everything is always better with a little peanut or almond butter on top! In my world at least.

Here’s how I had my egg whites and oats muffins this morning – topped with 2 tablespoons of reconstituted PB2 (powdered peanut butter – learn more here!) with 1/2 tablespoon of chia seeds mixed in and a side of sliced strawberries. So convenient and satisfying!