I decided to try a chocolate muffin with coconut - I LOVE chocolate and I LOVE coconut and I LOVE the two together !!! As with all Daniel Fast muffins, since you can not use baking powder or baking soda, they do not rise like "regular" muffins - resulting in a denser muffin. These muffins are better the day after they are made. Actually, I think ALL muffins taste better the day after they are made !!
Ingredients:
3/4 cup Brown Rice Flour
1/2 cup White Rice Flour
3/4 cup Potato Starch
1/2 tsp ground ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground cardamom
1/3 cup Hershey's Unsweetened Cocoa Powder
1/2 cup Unsweetened Shredded Coconut (I use Bob's Red Mill)
1 tsp corn starch
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1/4 cup date syrup
1/4 cup unsweetened almond milk
3/4 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
Directions:
Mix date syrup, almond milk, applesauce and mashed bananas in one bowl.
Mix the dry ingredients in another bowl.
Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.
Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.
I like using the silicone bakeware for my muffins. The muffins come out so easily and I don't need to grease the pan. My favorites are: Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.
The OXO Large Scoop is GREAT for scooping out batter into the muffin pan. It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!
Estimated Nutritional Value per muffin based on 12 muffins: Calories 151, Total Fat 1.9g, Cholesterol 0mg, Sodium 7mg, Carbs 33.3g, Fiber 2.5g, Sugars 8.6g, Protein 2.5g
Turn to me, Lord, and be merciful to me, because I am lonely and weak.
Psalm 25:16 (GNT)
1/2 cup White Rice Flour
3/4 cup Potato Starch
1/2 tsp ground ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground cardamom
1/3 cup Hershey's Unsweetened Cocoa Powder
1/2 cup Unsweetened Shredded Coconut (I use Bob's Red Mill)
1 tsp corn starch
--------
1/4 cup date syrup
1/4 cup unsweetened almond milk
3/4 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)
Directions:
Mix date syrup, almond milk, applesauce and mashed bananas in one bowl.
Mix the dry ingredients in another bowl.
Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.
Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.
I like using the silicone bakeware for my muffins. The muffins come out so easily and I don't need to grease the pan. My favorites are: Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.
The OXO Large Scoop is GREAT for scooping out batter into the muffin pan. It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!
Estimated Nutritional Value per muffin based on 12 muffins: Calories 151, Total Fat 1.9g, Cholesterol 0mg, Sodium 7mg, Carbs 33.3g, Fiber 2.5g, Sugars 8.6g, Protein 2.5g
Turn to me, Lord, and be merciful to me, because I am lonely and weak.
Psalm 25:16 (GNT)
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