Kind of Healthier Coconut Muffins

I have been using coconut oil a lot lately in many things.  I even experimented with some marshmallow pumpkin bars to share with you all, but those did not turn out so good, so those are currently on the re-do list.  Anyway, I have two very good friends that just love coconut everything…  I bumped into one today and I will be visiting with the other one tomorrow and they inspired me to try a coconut baked good.  But as they are also always trying to beat me in my daily step count (yes I have a fitbit) I decided to substitute some ingredients to make the a bit more “healthy-fied” (yes I know that’s not a word). So below is what I came up with, enjoy!
photo(1)1/2 Coconut oil (melted)
1 1/4 Flour
1 1/2 tsp Baking powder
1/4 tsp Kosher salt (optional)
1 cup Shredded coconut
1 cup Coconut Greek yogurt
1/3 cup Sugar
1 Egg (at room temperature)
1 tsp Vanilla extract
1/2 cup Toasted almonds chopped

Preheat oven to 375°F. You can line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut.
In a large bowl (stand or hand mixer) mix together coconut oil, yogurt, sugar, egg and vanilla.
Stir dry ingredients into wet ingredients slowly until just combined. Gently mix in chopped almonds.
Using a large cookie scoop or spoon, divide batter among prepared muffin cups and sprinkle the top with remaining 1/4 cup shredded coconut.

Bake in the oven for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack.

Advertisements

Low Fat Strawberry Chocolate Chip Muffins

Strawberries are in full swing right now and I love to think of different ways to use them. Usually, my daughter in hales them within one or two days, never giving me a chance to bake with them.
But this morning I picked up a bunch (on sale of course) and made these yummy muffins up during nap time. ♥
Yup, I felt like one stealthy momma!

And once again I’ve been trying to bake with out using butter or oil and this recipe is another winner. For the health-conscience out there this recipe uses no butter, oil or egg yolks. They are substituted with unsweetened applesauce and egg white.
Enjoy!strawberry chocolate chip muffine

Ingredients:

  • 1 1/4 Cup Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 Cup Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 Cup + 2 Tbsp Applesauce (unsweetened)
  • 1 Egg White (beaten)
  • 2/3 Cup Diced Strawberries
  • 1/3 Cup Mini-chocolate Chips

Preheat oven to 350. Spray muffin tin and set aside.

In a large bowl mix flour, baking soda and cinnamon. In a separate bowl mix brown sugar, applesauce and sugar until there are no lumps. Then add the egg white until mixed well.

Add the wet ingredients to the dry ingredients just until combined (do not over mix).

Fold in strawberries and mini chocolate chips.

Divide the batter evenly between about 10 muffin cups in the muffin tin. Bake for about 15-20 minutes.
(Insert a toothpick and make sure it comes out clean)

strawberry chocolate chip muffins2

Homemade Vanilla Bean Scones (similar to the ones at Starbucks)

941365_188202941336895_1314925291_n

Ingredients

  • SCONES:
  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • 3/4 cups Heavy Cream (more If Needed)
  • 2 whole Vanilla Beans
  • GLAZE:
  • 5 cups Powdered Sugar, Sifted
  • 1/2 cup Whole Milk, More If Needed For Thinning
  • 1 whole Vanilla Bean
  • Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to the cooling rack. Allow the glaze to set completely. Scones will keep several days if glazed

*Recipe Adapted from Pioneer Woman

Blueberry Yogurt Cake and with a Lemon Vanilla Glaze

byc2

Looking for something new, yummy and fresh?  This may be the treat, reward or just something to try for you. This cake uses non-fat Greek yogurt and surprisingly no butter.
I made it this morning, shared with a few friends and it’s already half gone!

Ingredients

2 Eggs
1 Cup Blueberry Greek Yogurt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 1/1 Tsp Vanilla Extract
1 1/2 Cups Flour
2 Tsp Baking Powder
1 1/4 Cup Fresh Blueberries

For the Glaze:
3 Tbsp Fresh Lemon Jui8ce
1 1/2 Tsp Vanilla Extract
3/4 Cup Confectioners Sugar sifted
-(you may need more depending on desired consistency)

For the cake – Preheat oven to 350. Spray a 9 x 9″ pan with cooking spray.

In a large bowl combine eggs, yogurt, sugar, oil, vanilla and whisk until smooth. Add flour, baking powder and mix just until combined. Fold in 1 cup of blueberries and gently stir.

Pour batter into prepared pan.  Lightly sprinkle 1/4 cup of remaining blueberries over the top.

Bake 35-40 minutes, until a toothpick comes out clean.  Allow cake to cool, then drizzle glaze over cake.

byc1