Walnut Coconut Muffins

Walnut Coconut Muffins (makes 12)

If you do not follow a gluten free diet you can substitute the rice flour, coconut flour and cornstarch with regular flour: 1/2 cup all-purpose, 1/2 cup whole wheat pastry flour--and then use the 1/2 cup of quinoa flakes as indicated in the recipe below.

Dry Ingredients:

1/2 cup brown rice flour

1/4 cup coconut flour

1/4 cup cornstarch

1/2 cup quinoa flakes

1 tbsp GF baking powder

1/4 tsp sea salt

2 tsp arrowroot powder

1/4 cup cane sugar

1 tsp cinnamon

1/2 tsp ground ginger

Wet Ingredients:

1/4 cup walnut oil (or vegetable oil)

1 cup lowfat milk (or soy milk)

1/4 cup egg white

4oz unsweetened apple sauce

Add-ins:

1/2 cup unsweetened coconut flakes

1/4 cup chopped walnuts

Topping:

1/4 unsweetened coconut flakes

1/4 cup walnut pieces

1/2 tsp ground cinnamon

1 tsp of agave nectar or honey

Preheat oven to 375F
Oil a muffin pan and set aside
Mix all the dry ingredients in a large bowl
Mix all the wet ingredients in medium bowl
Make a well at the center of the flour mixture in the large bowl by pushing the flour along the sides of the bowl.
Pour the wet ingredients into the well
Gently start mixing the dry mixture in with the wet ingredients until combined
Add the add-ins
Divide evenly into the 12 muffin cups (I like to use my ice cream scoop for that step, the spring action makes it super easy)
In a small bowl combine the ingredients for the topping and then sprinkle evenly on top of each muffin
Bake for 20-25 minutes. Muffins should be golden.

Walnut Coconut Muffins

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