The idea for these muffins first came about late last summer, as the farmers markets sold off the last of the peaches, still juicy and sweet. In those months, my daily oatmeal topping of choice was a medley of flaked coconut, dried goji berries and a fresh diced peach with almond milk. The flavors worked so well together, I decided to find out how they would hold up in a muffin. I had the photo backdrop of the final product all planned out against a wonderful field of wildflowers at Vassar College (shown below), not far from my home.
Alas, the first test batch did not develop at all the way I had hoped. In the original recipe, I substituted mashed banana, trying to reduce the need for any added sugar. Unfortunately, bananas like to be the star of the show, and in this case stole it completely. Even the flaked coconut and goji berry topping was obscured. A switch to an apple puree was just bland. I shelved the recipe for the remainder of the year and have only now gotten around to rethinking how to perfect it.
The first revision I made was to replace the banana with buttermilk and coconut sugar. Buttermilk lends baked goods a tangy buttery flavor without the fat, and is easier on the digestive system for those sensitive to lactose. And while I'm not yet convinced that our bodies convert coconut sugar into blood glucose any differently than other sugars, or that the nutrients it contains are significant enough to provide real benefit, it did add that necessary bit of sweetness to the muffin. Since we're now well past summer, I also substituted frozen peaches and then nectarines - finding one to be just as good the other depending on availability.
As pictured, the final product has a cleaner top than the original, although the coconut and goji berries are still included within the recipe for those who prefer a crunch. This muffin is delicious and light, leaving your tummy room for just one more!
As pictured, the final product has a cleaner top than the original, although the coconut and goji berries are still included within the recipe for those who prefer a crunch. This muffin is delicious and light, leaving your tummy room for just one more!
Ingredients:
1 cup buttermilk
2 tablespoons melted coconut oil
2 large eggs
1 & 1/2 cups gluten free oat flour
3/4 cup gluten free almond meal/flour
1/2 cup coconut sugar
1 teaspoon baking soda
2 teaspoons apple pie spice
2 cups frozen diced nectarines or peaches, thawed
1/4 cup flaked coconut, optional
1/8 cup dried goji berries, optional
Directions:
Pre-heat oven to 350ºF. Line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the buttermilk, oil and eggs. Set aside. In a separate mixing bowl, combine the dry ingredients. Using a rubber spatula, stir the wet mixture into the dry ingredients until a batter forms. Gently fold the thawed fruit into the batter.
Scoop the batter into each cupcake liner until 2/3 full. Sprinkle with coconut flakes, if using. Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from the oven and place the muffins on a cooling rack to prevent moisture build-up. If using, lightly press the goji berries onto the tops while the muffins are still warm.
Yield: 12 muffins
1 cup buttermilk
2 tablespoons melted coconut oil
2 large eggs
1 & 1/2 cups gluten free oat flour
3/4 cup gluten free almond meal/flour
1/2 cup coconut sugar
1 teaspoon baking soda
2 teaspoons apple pie spice
2 cups frozen diced nectarines or peaches, thawed
1/4 cup flaked coconut, optional
1/8 cup dried goji berries, optional
Directions:
Pre-heat oven to 350ºF. Line a muffin tin with cupcake liners.
In a mixing bowl, whisk together the buttermilk, oil and eggs. Set aside. In a separate mixing bowl, combine the dry ingredients. Using a rubber spatula, stir the wet mixture into the dry ingredients until a batter forms. Gently fold the thawed fruit into the batter.
Scoop the batter into each cupcake liner until 2/3 full. Sprinkle with coconut flakes, if using. Bake for 20-25 minutes or until a toothpick comes out clean.
Remove from the oven and place the muffins on a cooling rack to prevent moisture build-up. If using, lightly press the goji berries onto the tops while the muffins are still warm.
Yield: 12 muffins
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