Extreme Apple Coconut Muffins

Muffins!

I had a few requests for my mother’s apple coconut (coconut apple?) muffins after the post about my trip to Vermont. So, I thought I’d share the recipe she used. I also thought that I’d tweak it a little bit, because I’m weird like that.

My tweaking was out of the desire to make the muffins gluten-free and also out of laziness because I didn’t have some ingredients…

My Mama used a recipe from the Frog Commissary Cookbook, 1985

This is one of my favorite cookbooks! It brings back great childhood memories of baking with my mom!

Apple Coconut Muffins (The Frog Commissary Cookbook, 1985)
1/2 c unsalted butter
1 c sugar
1/2 tsp vanilla
2 eggs
1/2 c milk
2 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3 oz shredded sweetened coconut (1 c plus 2 tablespoons)
1 1/2 cups finely chopped peeled apple
Preheat oven to 350 degrees
Grease 12 3″ muffin-pan cups. Cream together the butter, sugar and
vanilla. Beat the eggs and milk together. Combine well the flour, baking
powder, salt and nutmeg. Alternately add the wet and dry ingredients to
the creamed mixture. Blend until just combined. Stir in the coconut and
apples. Bake for 25-30 min. Cool 5 minutes and then remove from tins to
cool further.

Extreme Apple Coconut Muffins (Frog Commissary, Tweaked)

Apple Coconut Muffins (The Frog Commissary Cookbook, 1985)
1/2 c unsalted butter
1 c sugar (I used Sugar in the Raw)
1/2 tsp vanilla
2 eggs
2 c coconut milk
2 c coconut flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3 oz shredded unsweetened coconut (1 c plus 2 tablespoons)
1 1/2 cups finely chopped peeled apple
Bob of Bob’s Redmill told me (via the back of the flour package) that I could replace 20% of the flour in my recipe with coconut flour, while also increasing the liquid in the recipe. Because I don’t follow directions, I replaced 100% of the flour in the recipe and continued to add milk until the batter reached a muffin-batter consistency. I ended up adding about 2 cups of coconut milk.

I folded the coarsely chopped apples and the coconut into the batter,

and plopped the batter into a well-greased muffin tin (I used coconut oil to grease the pan: that stuff works! No sticky muffins this time).

I baked the muffins at 350 degrees for about 30 minutes.

Coconut flour is much finer and higher in fiber than all-purpose baking flour so it has the tendency to suck the moisture out of whatever you’re making. I was a little nervous that the muffins would be too dry, but they ended up being perfectly moist, for lack of a better word.

The Extreme Coconut Muffins were definitely extreme. The coconut flour was a little overpowering: these muffins definitely have a different taste than my Mama’s muffins.  Both muffins were delicious, but they are so different they’re not really comparable.

I glad that I experimented with this recipe– I’ve been wanting to try baking with coconut flour for a while–but there’s just something about the Frog Commissary apple coconut muffins. Maybe it’s because my mother made them, or because they remind me of being a kid, but you just don’t get the same flavor with coconut flour and sugar in the raw. Sometimes you just need plain old white flour!

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2 Responses to Extreme Apple Coconut Muffins

  1. Carole October 23, 2010 at 4:14 PM #

    Nice try! :> I love that you made a healthy version.

  2. Katie @ Health for the Whole Self October 29, 2010 at 3:26 PM #

    The extreme version really does sound extreme! Unfortunately I’m not the biggest coconut fan, so I’m afraid the flavor would be a little overwhelming. But my husband loves it!

Thoughts? Feel free to comment below!

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