Coconut Muffins

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 cup brown rice flour 5.7 oz
1/2 cup tapioca flour/starch 2.4 oz
1/4 cup coconut flour 1.1 oz
1/2 tsp salt
2 tsp baking powder 0.2 oz
3.5 oz unsweetened (dark) chocolate
1/2 cup grated coconut, roasted (fresh or dried) 1.5 oz
1/2 cup grated coconut 1.5 oz
1/2 cup coconut oil 4.3 oz
3 bananas, small 1 lb
2 eggs size large
1/2 cup almond beverage, unsweetened, fortified, rice, or soy 4.2 fl.oz

Method

  1. Preheat the oven to 350°F (180°C) and grease the muffin pan.
  2. Combine the flours, salt, guar gum or xanthan and baking powder.
  3. Break the chocolate into small pieces and add to the coconut.
  4. Beat the oil, banana purée and eggs in a bowl for 1 minute. Add almond milk and beat one last time.
  5. Incorporate the dry ingredients with a spatula and mix them with the chocolate and the above preparation. The batter must be uniform but should not be mixed too much.
  6. Fill the muffin cups and bake in centre of oven for 30 minutes.
N. B. : After one day, put in the freezer.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

290

Fat

18 g

28 %

Saturated 14.4 g
+ Trans 0 g

72 %

Cholesterol

30 mg

Sodium

120 mg

5 %

Carbohydrate

29 g

10 %

Fibre

4 g

15 %

Sugars

8 g

Net Carbs

25 g

Protein

4 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

6 %

Iron

11 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Vitamin D
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives 0
Fats 3 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Low Sodium | Halal | Kosher | Vegetarian | High Vitamin D

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