Healthy Muffin Recipes: Dieting has never tasted this good. by Kevin Lockett

Author:Kevin Lockett [Lockett, Kevin]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-05-28T07:00:00+00:00

Oatmeal-Coconut Chocolate Chip Muffins with Coconut-Pecan Streusel

INGREDIENTS 1/4 cup white whole wheat flour

2 Tbsp. coconut flour (I used Bob’s Red Mill.)

1/3 cup sugar (I used 1-1/2 tsp. Nu Naturals Stevia + 3 Tbsp. sugar)

1/8 tsp. Morton kosher salt

3 Tbsp. unrefined coconut oil, melted and slightly cooled

1/4 cup toasted chopped pecans

1/4 cup sweetened dried coconut DIRECTIONS

In medium bowl, combine flours, sugar and salt. Stir in coconut oil with fork, or mix with fingers, till well distributed and clumps form. Stir in pecans and coconut. Set aside.

MUFFINS 1-1/4 cup unbleached all-purpose flour (I used 1 cup UBAP + 1/4 cup white whole wheat)

1 cup old-fashioned oats, uncooked 1/2 cup chocolate chips

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Morton kosher salt

2 Tbsp. water + enough nonfat vanilla Greek yogurt to equal 2/3 cup

1/2 cup honey

1/4 cup unrefined coconut oil, melted and slightly cooled

1 large egg

1 tsp. pure vanilla extract

DiRECTIONS Heat oven to 350F. Spray a 12-cup muffin tin with nonstick cooking spray, or use paper liners; set aside. In large bowl, whisk together flour, oats,

chocolate chips, baking powder, baking soda and salt. In medium bowl, whisk together yogurt, honey, oil, egg and vanilla.

Pour liquids over dry ingredients and mix lightly with a spoon or spatula till just barely combined. Do not overmix. Divide batter evenly among the 12 cups, using about 1/4 cup for each. Use a generous tablespoon of streusel for each muffin. Bake about 18 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool in pans 5 minutes, then turn out onto wire rack to finish cooling. Yield: 12 muffins

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