It seems that you guys are going mad for your clean baking at the moment, so we thought we'd jump right in there and join you! I've had a stab at using coconut flour as my base this week and it's good I've enjoyed using it, but it’s not the only clean flour out there, there are loads. You'll have seen from a few weeks past my banana bread made from almond flour and my naan bread made with tapioca flour. I've really enjoyed learning about all these alternatives to wheat flour, it’s great to know when you're following the MC&L philosophy you don’t have to stop eating any of your favourite flavours, textures or foods, you just need to modify it. (On the modifying subject, I know I promised you clean pizza and I'm on it guys I've made a few and soon I'll blog it.)
In preparation for today's blog, I’ve made a few different muffin types. I took photos of the Banana and Coconut muffins to share, mainly because I made mini muffins in St Patrick's cases and they were just so cute :) In terms of flavour and yumminess (yes it is a word) I think I preferred the Walnut & Raisin muffins and the Banana & Nut muffins to be honest, but they're all good and worthy of an MC&L blog spot. I think adding the baking powder gives it a bit of a rise and more of a muffiny cakie (also words) texture. That said, the baking powder-less muffins gave a more dense texture so work amazingly well if you freeze them. I've had a few for breakfast and also taken out of the freezer in the morning used as an ice block in my packed lunch box, then eaten after work and before the gym or a Jo Parry 10 minute kick ass session for a bit of energy. Because banana works really as an energy booster and I like to have them before the gym, I've tried a few muffin types with banana in, but if you don't like it or you want to use other ingredients, then there are so many options and amazing clean combos to be had. Why not try adding: seeds; raisins; dried fruits; cherries; blueberries: apple; lemon or orange zest; dark chocolate chips; cinnamon or nutmeg to name but a few. One final point before I crack on with the recipe, as you know I hate kitchen waste so a little tip with bananas; the riper a banana is the better it works in muffins and the easier it is to mash. Oh and I finally I got round to buying my 'cup' measurer - hurrah no longer do I have to use the inside of my protein shaker or a tea cup.
Now a word of warning about coconut flour; it seems like the normal wheat flours we've been using for years, but it has a much more floury texture to it, so don’t be tempted to add more. I know that from experience! It almost swells when it's mixed with the liquid. Also if you're making up your own combos, it’s best to mix your wet ingredients together first and then add the dry. Enjoy superstars xxx
Banana & Coconut Muffins
3 tbsp agave syrup
1/3 cup coconut flour
1/2 tsp vanilla essence
2 tbsp desiccated coconut (optional)
1. Combine eggs, banana, agave and vanilla with an electric whisk
2. Add coconut flour and baking powder
3. Pour into muffin cases and put in a preheated oven at 190C for 15 -25 mins depending on muffin size.
You can tell that your muffins or any cake is cooked by inserting a knife, cocktail stick or skewer in it. If it comes out with no mixture on it they're done.
Walnut & Raisin Muffins
(courtesy of Sara Fletcher)
1/2 cup coconut flour
2 tbsp organic grass fed butter or melted coconut oil
2 tbsp coconut milk
3 med eggs
1/4 tsp vanilla essence
1/4 cup baking powder
3 tbsp honey
1/3 cup raisins
1/3 cup walnuts
1/4 tsp salt
1. Blend eggs, coconut oil, honey, coconut milk, vanilla essence, raisins, salt and walnuts
2. Add coconut flour and baking powder and combine the mixture into a batter
3. Pour into muffin cases, or a greased muffin tray, bake in a preheated oven at 205C for 15 mins
Banana Nut Muffins
1/2 cup coconut flour
4 mashed bananas
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp nutmeg
1 & 1/2 tsp baking powder
1/2 cup almond butter
Pinch of salt
2 tbsp melted coconut oil
I got 12 decent sized muffins out of this.
1. Add bananas, eggs, almond butter, vanilla and coconut oil and mix together using an electric mixer
2. Then add the dry ingredients, cinnamon, nutmeg, pinch of salt, baking powder and coconut flour and blend
3. Add the mixture to the muffin cases and pop into a preheated oven at 175C, for about 20-25 mins.
I got the pictured almond butter from the health food store, it was £2.90 it’s quite good and I'm sure can be used for a whole heap of clean cake toppings too.
You'll notice these muffins all cook at different temperatures, so it goes to show you that they're not complicated and there is room for error and they'll still taste and look great. All you need to do is keep an eye on them and stick a skewer in to ensure they're done.
Big thanks to Sara Fletcher for getting me into the clean muffins - my freezer is full of them now :) I must remember moderation, moderation, moderation…
Banana bread can be found here: http://missioncleanlean.com/blog/2014/2/21/banana-bread
Naan bread here: http://missioncleanlean.com/blog/2014/2/28/mild-chicken-coconut-curry-with-clean-fluffy-bread
Have a fantastic weekend peeps, Spring has sprung. Bounce. Bounce. Bounce!