This muffin was inspired by my Mom’s love of my Ultimate Coconut Cake: https://shortandsweetrecipes.wordpress.com/2015/05/15/ultimate-coconut-cake/ but for a more practical and healther version I combined all the good stuff of an oat bran muffin and added the flavor of coconut and almonds. Although my palette has changed I still want familiar flavors with the addition of texture and health benefits. Since lots of people drop by my house and ask what I made this week, this recipe is double the normal amount. It lasts a good week and a half in my fridge in a plastic container with a good seal.
Hope you enjoy this recipe!
Preheat Oven to 400 Degrees
3 extra large eggs (at room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp. Vanilla
1 tsp. Almond extract
1 tsp. Salt
1/4 cup flaxseed
1 cup coconut oil
3 cups evaporated milk
1 cup coconut flour
1 cup almond flour
1-14 oz. bag sweetened coconut
2 cups oat bran
2 cups rolled oats
1 cup flour
3 tsp. baking powder
3 tsp. baking soda
In a large bowl, combine the eggs, granulated sugar, brown sugar, vanilla, almond extract and salt.
🎂 I used 3 extra large eggs to compensate for the dryness of the coconut and almond flour. You can also use strictly egg whites or reduce the yolks by one if you choose.
Add the coconut oil, flax seed, eva
porated milk and stir until combine. Let sit for a few minutes to let the oils and flavorings mingle. Add the coconut flour and almond flour and mix vigorously until a soft paste forms. On top of this mixture add the sweetened coconut, oat bran, rolled oats, flour, baking powder and baking soda.
Using a #12 ice cream scoop, divide the batter amongst the tins lined with paper cups.
🎂 Scoop out all the batter you can to ensure your dough has time to rest in it’s new home and develop the leavening.
Place in your preheated oven and bake for 10 minutes, then rotate the pans top to bottom and back to front for an additional 10 minute bake. Remove from the oven when the tops spring back when lightly touched and the tops are medium to golden brown. Let cool on a rack for 10 minutes before removing from the pan. Let cool completely before storing in an air tight container in the refrigerator.
Makes about 3 1/2 dozen muffins.