I am slightly obsessed with coconut. I've always loved the taste and felt like anything with coconut as an ingredient was delicious. The fact coconut has so many health benefits makes me a bit more obsessed. These muffins are inspired by that obsession and by R who requested peach muffins this morning!
1 1/2 cups coconut milk
1 1/4 cups oats
3/4 cup spelt
3/4 cup coconut flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 egg
1/2 cup coconut sugar
1/4 cup coconut oil (melted)
2 tsp vanilla
1/2 tsp lemon zest
1 1/2 cups - 2 cups chopped peaches (I used frozen)
unsweetened shredded coconut for sprinkling on top
Combine the milk and oats in a bowl and let sit 5-10 minutes. Then combine all ingredients. After its spooned into your muffin pan sprinkle coconut on the top of each muffin (I recommend being generous!)
Bake at 400 for 30 minutes.
Enjoy!
Why coconut flour?
Read this post on the Nourished Kitchen about baking with coconut flour!
Why switch to coconut sugar?
"Coconut sugar, more accurately coconut palm sugar, is made from sap of the coconut palm that has been extracted and then boiled and dehydrated. It provides the same number of calories and carbohydrates as regular cane sugar (about 15 calories and four grams of carbohydrate per teaspoon) so you wouldn't be gaining any advantage in these respects by making a switch. However, coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose. Coconut sugar is caramel colored with a taste that is similar to that of brown sugar and can be substituted for cane sugar in most recipes. (Note: don't confuse coconut palm sugar with palm sugar, which is derived from the sugar palm tree. Palm sugar is often used in Thai dishes.)" Dr. Weil
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