Naomi was my helper today to make (okay, create) these muffins. We all were in the mood for muffins, but I didn’t have any pureed vegetables, apple sauce, pear sauce, or bananas. I usually like to include one of those for moisture and flavor. So we rustled up some coconut milk instead. The batch turned out smaller. But these muffins are perfectly warm, delicious and spicy for our snacking today. Give them a try!
In addition to being gluten-free, these muffins are also egg-free and dairy-free. Makes 18 muffins.
- 1/2 cup flax seed meal
- 1 14-ounce can light coconut milk
- 1 cup grapeseed oil
- 1-1/2 cups date sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon*
- 1 teaspoon ginger*
- 1/4 teaspoon nutmeg
- 1 teaspoon sea salt
- 2 teaspoons gluten-free baking powder
- 1 cup buckwheat flour
- 1/2 cup millet flour
- 1/2 cup quinoa flakes
- 1 cup raisins
- 1/2 cup ground nuts
- 1/2 cup unsweetened, shredded coconut
Preheat oven to 350 degrees.
In mixing bowl, mix flax seed meal and coconut milk. Let sit for a few minutes. Add grapeseed oil, date sugar, vanilla and spices. Blend well, until smooth.
Add baking powder, salt, flours and quinoa flakes. Mix lightly, until smooth. Add raisins, coconut and nuts. Mix lightly, to incorporate.
Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.
Store in an airtight container.
*Instead of cinnamon & ginger, use 1 teaspoon Five-Spice Powder. Yumm!
© Copyright 2008 by Wardeh Harmon.
these look delicious, and ive been looking for more recipes to use up the large bag of quinoa flakes i bought!
wardeh, have you carefully compared your ‘light’ coconut milk to the regular? i did that a few years ago and realized that the light stuff was just the same as the regular but diluted with water!
of course your brand might be different, but its worth a look since you can just dilute a regular can yourself and get 2 cans of light for the price of one!
gabrielle
Gabrielle,
I’m really behind you in discovering the secret in coconut milk! Someone did tell me that a couple months ago, but I haven’t done anything about it because I had just bought like 24 cans of light coconut milk. Once I use those up, I am planning to dilute the regular. But here’s something I hadn’t figured out yet (and I think you answered it) how much to dilute the regular coconut milk? Is it really as simple as adding twice as much water?
My brand is the Thai Kitchen (organic) and you’re right. Water is the only additional ingredient that the light has and the regular doesn’t.
Hope I see you today at the Farmer’s Market!
Wardeh,
This is beginning to sound familiar… maybe it was ME who told you about it before?! I seem to remember now, speaking about coconut milk ice cream.
Anyway, I would just play with it to the desired consistency. If you want to be more precise, check the total calories for both kinds and figure from there. (So if the light has half the calories, then it is half water, etc) Either way, a can of regular plus a can of water will be close I’m sure.
gabrielle
PS sorry we missed you at the farmer’s market- but honestly it wasn’t that bad! and we made some good thrift store buys down the street so it was all worth the drive!
Gabrielle,
Yes, it does sound familiar doesn’t it? It probably was YOU!
Checking the total calories is a brilliant idea! How did you get so smart?
I’m sorry we missed you, too. What did you find at the thrift store? You can email me if you want.
Hope you’re having a good weekend!