Moist Coconut Milk Pulp MuffinsOct 28, 2015
Every day at the Nature Camp, we harvest some coconuts (you can buy them if you don’t live in the tropical rainforest!), de-husk them, crack them, and make fresh coconut milk. We always have loads of leftover coconut pulp. The compost is already loaded with other goodness, so we created this recipe to put our leftover coconut pulp to good use – and it’s so nutritious as well! These amazingly delicious Moist Coconut Milk Pulp Muffins are surprisingly moist, even though they're are loaded with fibre.
Makes 12-15 muffins (double the recipe for extra large muffins)
1 1/4 cup spelt flour (or other organic, non-GMO whole wheat flour)
1 1/4 cup coconut pulp
½ cup oats (or more coconut pulp)
¼ cup of seeds (pumpkin seeds, sunflower seeds or hempseeds)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3-4 large ripe bananas, mashed (or ripe soursup, deseeded)
1/2 cup coconut milk
1/2 cup raw honey (or maple syrup)
2 tbsp virgin coconut oil (or extra virgin olive oil or real butter)
1 tbsp blackstrap molasses
1 large egg, lightly beaten (or replace with chia or flaxseeds)
Preheat oven to 375 degrees.
Grease a 12 cup muffin tin with virgin coconut oil. You may also use muffin paper cases, but I prefer saving the paper.
In a large bowl combine flour, coconut pulp, oats, seeds, baking powder, baking soda, salt and cinnamon. In a medium bowl combine bananas, coconut milk, honey, oil and egg. Make a well in dry ingredients and add wet mixture. Stir until just moist. Fill muffin cups.
Bake for 16-20 minutes (shorter the time for mini muffins, longer for extra large muffins). Enjoy!
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