I took yesterday off to hang with my family. Despite having a wonderful long, three-day weekend, I barely picked up my camera or documented a thing. Some weekends are better left to the memory. But that doesn’t mean we didn’t have any fun. Quite the opposite – a Valentine’s Day party, a date night out with Casey, a Gymboree class with Cullen, a new Barre class with a friend, lots of yardwork (okay that was Casey, not me), and all sorts of other good stuff.
Also, some baking. I’ve made these twice in the past two weeks, and both times they have not lasted more than a day or two.
We don’t follow a gluten-free diet in our house, but these muffins are just for you if you do. I’m really getting into coconut flour. I love the texture and slight coconut-y taste it lends to baked goods. And since I was making coconut muffins, I figured I’d make these gluten-free since I know so many of you are avoiding grains these days!
(Gluten-Free) Coconut Sunbutter Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (12 large muffins)
1/2 cup almond meal
1/2 cup sweet rice flour
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup organic cane sugar
2 large ripe bananas, mashed
2/3 cup applesauce
2 teaspoons vanilla
1 tablespoon apple cider vinegar
1/2 cup sunflower seed butter
Preheat your oven to 350 degrees F. In a large mixing bowl, combine all dry ingredients – flour through sugar – and mix until combined. If you don’t have these flours, feel free to swap in all-purpose, whole wheat, or whatever combination of GF flours you have on hand. But I highly, highly recommend trying coconut flour if you haven’t had it before. It has a great texture that is not like anything else I’ve tried.
In a separate bowl, mash the banana with a fork until it is almost liquefied. Try to mash as many lumps as possible! Add the eggs, applesauce, vanilla, vinegar, and sunbutter, and whisk until everything is combined.
Pour the wet ingredients into the dry, and fold together into a thick batter. Grease a muffin tin and spoon batter into the cups. I know a lot of recipes tell you not to overfill the cups and make sure to leave room at the top. I am telling you to do the opposite. The batter should be enough to fill all 12 cups to top. It won’t overflow – I promise – and you’ll have BIG, fluffy muffins at the end!
Bake at 350 degrees for 25 minutes. Remove muffins from tin and allow to cool on a cooling rack.
So now here comes the strange part. Do not be alarmed if your muffins turn GREEN-ish when they cool. It is a natural reaction between the chlorogenic acid in sunflower seeds (sunbutter) and baking soda.
It is WEIRD, but it is also perfectly safe and normal, and the only noticeable difference is the color! I played around with the recipe a few times hoping to get rid of the green effect, but no dice. I promise it is no big deal. Just close your eyes. :) If you want to try a different (less green) nut butter, I recommend this coconut peanut spread from Earth Balance. The coconut flavors would work perfectly in the muffins. But personally, I prefer sunbutter – so delicious.
Giant, fluffy delicious muffins ready to eat. I hate making muffins at home that end up so small that they disappear in two bites. These are overflowing and substantial, and will leave you feeling very satisfied.
Cooled down the next day for breakfast, and looking just a little bit greener. :)
I love the texture these muffins have from using gluten-free flours, and it makes me excited to try more gluten-free baking in the future. Here’s hoping my next project is a little less colorful!
As always, I hope you enjoy!