Coconut Almond Muffins look really sinful but are really healthy. Perfect for breakfast or a snack.
I am married to a very picky man.
For starters, he doesn’t like eating ANYTHING twice. And ESPECIALLY not within the same week or, dare I say it, 2 days a row!
Sorry hubs, your married to a food blogger who has to test recipes eleventy million times. Sometimes even in one day.
It’s a sore spot in our marriage. Unless it’s a day of testing out chocolate chip cookies. Then, we’re golden.
But, trying to get him to re-eat the same spaghetti squash casserole or farro salad a few times? Just not a happy camper.
Then again, trying to get that man to eat anything that sounds like it COULD be healthy is like trying to swim in a pool of jello.
It’s just impossible.
That is, until these muffins hit his taste buds.
I am always looking for sneaky ways to get a little bit of nutrition into him, especially in the form of a quick and easy snack that I can pack in his lunch. Side note: Making lunches for a man that won’t eat the same thing? Annoying x 100.
Like any man (or, really, any person) he loves his baked goods. So, I figured I could be a ninja and disguise some healthy goodness into a seemingly sinful muffin.
You guys, it worked. Here’s how to do it:
Step one: Bake the muffins JUST before you know that he is going to get back from work. The smell of the house is almost enough to make them think that whatever he is about to eat is loaded with ALL THE BUTTER AND SUGAR.
Step two: Make him eat a fresh muffin (I guess that is obvious.)
OK, so… it’s not the most complicated of plans. Whatever. If it works, it works.
Words from his mouth: WHOA! This is SO moist and perfectly sweet and all that texture… where is that coming from?
I’m still debating whether to tell him it’s from super healthy apple sauce, coconut and almond butter.
I think I’ll keep that our little secret.
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Coconut Almond Muffins Recipe
Ingredients
- 3/4 cup Oat Flour
- 1/2 cup Rolled Oats
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 cup Unsweetened Coconut Flakes Plus more for topping if desired
- 1/4 cup Natural Almond Butter
- 1/4 cup Unsweetened Apple Sauce Plus 2 tablespoons
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1/2 teaspoon Apple Cider Vinegar
- 1 large Egg White
- 1/4 cup Honey Plus 1 tablespoon
- 1/2 cup Vanilla Almond Milk Unsweetened
Instructions
- Preheat your oven to 400°F and spray a muffin tin with cooking spray
- In a medium bowl, stir together the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger powder and coconut flakes until well combined. Set aside.
- Place the almond butter into a large, microwave safe bowl and microwave until it begins to soften. Add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey and vanilla almond milk. Stir until well combined.
- Stir the oat mixture into the almond butter mixture until just moistened.
- Fill the prepared muffins tin and sprinkle with coconut flakes, if desired. Bake until golden brown, and a toothpick inserted in the center of a muffin comes out clean, about 17-20 minutes.
- Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.