Coconut Paleo Cornbread Muffins 1

The other day while browsing Facebook, I ran across Lauren’s paleo cornbread muffins. The muffins looked really good from their description, and the title seamed rather interesting. I mean, what are cornless cornbread muffins anyway? Well, these tasty treats are actually cornbread-style coconut muffins. I know that may sound strange, but the muffins are very tasty. The flavors blended nicely, covering up any potential coconut flavor almost entirely (if you want a more pronounced coconut taste, I’m sure it’s not too hard to adjust the flavors).

Savory Coconut Muffins

These muffins looked like they would go perfectly with the chili from the recipe I recently posted, but they also taste great on their own. The muffins contain honey without being overly sweet, especially since I swapped the originally listed apple sauce with carrot puree. I was bothered by the amount of oil that the recipe called for, which was equal to the flour measurement. My stomach doesn’t usually handle oily foods very well (it just sinks to the bottom of my stomach and lingers). I halved the oil, substituting it with more carrots. If you want, you can lower the fat even more by completely substituting the oil with puree; I plan to do this next time as an experiment.

Cheesy Savory Coconut Muffins

To increase savoriness, I added Daiya pepperjack cheese to half of the muffins by sprinkling it on top, but later realized that I should have put the cheese in the middle (I did include instructions for that below) to prevent it from so firmly sticking to the liners.

What do you put in your cornbread muffins? What do you eat them with?

Coconut Paleo Cornbread Muffins 2

Carrot Coconut Muffins
Adapted from Lauren’s Paleo Cornbread Muffins at Empowered Sustenance
The recipe below is a doubled adaptation of the original version. I have also included vegan options.

Yields 1 Dozen Muffins

Ingredients
1/2 C Coconut Flour
1/4 C Coconut Oil, melted
1/4 C + 2 T Raw Pureed Carrot, room temperature
4 Eggs, room temperature
OR 4 Chia Eggs (1/4 C Chia Seeds + 3/4 C Filtered Water)*
2 T Creamed Cinnamon Honey or Wildflower Honey**
1/2 tsp Baking Soda
2 tsp Unfiltered Apple Cider Vinegar
Filtered Water, as needed, room temperature
Daiya Pepperjack Style Shreds, optional

Directions
For vegan muffins, finely grind the seeds in a spice grinder. Mix the chia egg ingredients together with a fork in a medium bowl, adding up to 4 more tablespoons of filtered water if necessary to create an even egg-like consistency. Set aside for 20 minutes, stirring occasionally.

Preheat the oven to 350 degrees F. Grease or line the muffin tin with muffin papers. Set aside.

In a large food processor, combine the flour, oil and 1/4 cup puree until well combined. Incorporate the eggs fully until the batter no longer has any lumps. Mix in the remaining puree, sweetener, baking soda and vinegar. Add more water as needed to achieve proper muffin batter thickness.

Pour about 1 tablespoon of batter into the muffin cups. Sprinkle about 1 to 2 teaspoons of cheese on top if desired. Pour another spoonful of batter over the cheese.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for 15 minutes. Turn out the tin onto a rack or plate. Cool until they are warm to touch and ready to eat.

Store in an airtight container. They will last longer if chilled.

*You can make flax “eggs” instead of chia ones with the same seed to water ratio and instructions.

**For lower sugar content, use 1 tablespoon blue agave nectar or about 6 to 9 drops of liquid stevia in lieu of honey.

Note: If you want to leave out the sweetener entirely, just add more carrots. You can also add minced bacon, red bell pepper, chiles or scallions.

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