Last week, I wrote about my attempt to prepare a satisfying grain-free breakfast and I ended up with these delicious coconut pancakes. What I didn’t mention was that I was completely obsessed with them and proceeded to make them every day for the rest of the week.
Why you ask? Pretty simple. That high fibre, high protein, grain free meal left me totally satisfied…maybe more satisfied…than my typical overflowing bowl of oats. Gasp. Unfortunately pancakes just aren’t that practical for every day fare and by the end of the week I was pretty over all those dirty dishes. It was time for a change. I busted out the muffin tin and whipped up these equally if not more delicious (and much more convenient) breakfast beauties…
Naturally Sweet Grain-Free Coconut Muffins
- 1 cup of sweet potato or buttercup squash puree (I haven’t tried other varieties of squash but my guess is they wouldn’t contain enough starch to hold these babies together)*
- 1/2 tsp coconut extract
- 1/2 banana, mashed
- 3 whole eggs
- 3/4 cup egg whites
- 3 tbsp chia seeds, ground
- 3/4 cup boiling water
- 1/4 cup + 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- OPTIONAL Stevia (2 packets/a few drops) OR 2 tbsp honey/agave**
- shredded coconut (for garnish)
*To make this from scratch, puree a little over a cup of of cooked sweet potato or squash flesh in a blender/food processor along with just enough hot water get it smooth but still thick (usually 3-4 tbsp). Or use this to save time.
**This recipe is naturally sweet but a little extra sweetener will help to enhance those flavours.
- In a large mixing bowl add potato or squash puree along with eggs, egg whites, banana and coconut extract. Mash and stir well until thoroughly combined. If using, add sweetener now also.
- In separate small bowl add your ground chia seeds and slowly pour in 3/4 cups of boiling water. Stir vigorously with a fork to remove clumps then set aside.
- Stir together dry ingredients.
- Add chia gel which will have set by now and dry ingredients to the wet mix. Stir until just combined.
- Use 1/4 cup measure to scoop batter into lined or well greased muffin tins. Top with shredded coconut if desired
- Bake at 375 for about 30 minutes. Allow to sit about 5 minutes in the pan then place on a rack to cool completely.
Yield: about 9 medium sized muffins.
Serving size is about 3 for a meal or 1.5 for a snack.