light & spiced apple oat muffins {& coconut butter}

apple muffins and coconut butter

Fall is showing it’s true colors here in the Northern Hemisphere, treating us to a season like we have never experienced before. New Zealand’s ‘autumn’ cannot compare – I can only assume that’s due to the abundance of native evergreens there. For Jesse and I, this season is inspiring photo shoots amongst the fallen leaves (to follow), cardigans (for me) and thick socks (for him), and apples laced with aromatic spices.

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I met coconut butter recently. I may be a little hooked.

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Coconut Butter

Ingredients
1 (350g) bag dried, unsweetened shredded coconut (flaked or dessicated will work too)

Directions
Tip bag of coconut into bowl of food processor. Let whirr for about 8 minutes (or more!), until smooth and almost fluid, scraping down sides occasionally.

Store in a jar in the fridge. Spread on toast, pancakes and muffins.

Note: Don’t try to make small quantities of this. The coconut will stick to the sides of the processor and refuse to ‘butterise’. 300g or more is safe. My first attempt took about 20 minutes and never passed the stage of clumpy. A bit of a disappointment, albeit a tasty one.

light and spicy apple muffins

Light and Spiced Apple Oatmeal Muffins
Makes 14
Recipe adapted from Cookie & Kate

Ingredients

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon ginger
1/2 cup unsweetened applesauce
1/2 cup natural yoghurt (or just more applesauce)
1/2 cup buttermilk (or milk and a dash of lemon juice or vinegar)
1/3 cup brown sugar
2 tablespoons melted coconut oil (or vegetable/canola oil)
1/2 cup egg whites (or 1 large egg)
1/2 teaspoon vanilla extract
2 small apples, chopped

raw sugar and nutmeg, for sprinkling on top

Directions

  1. Preheat oven to 380˚F.
  2. Lightly grease a 12 cup muffin tin with baking spray.
  3. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
  4. In a medium bowl combine applesauce, yoghurt, buttermilk, sugar, oil, egg and vanilla extract.
  5. Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
  6. Fold in the chopped apples. Fill muffin cups 2/3 to 3/4 full.
  7. Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
  8. Bake for 16-18 minutes.

coconut butter

10 thoughts

  1. Hey Christina, thanks for your comment on my blog – just got it now – so happy to see your lovely blog. Can’t wait to check it out! How neat that you live in the northwest territories – must be a change from New Zealand (I have been there – such a beautiful country). I’ve also been to Yellowknife – in the summer ;) You must find the Canadian winter hard?! I do and Im from here lol.

    • It is indeed a change from New Zealand, which is exactly why we came – to experience something new! We have yet to experience a winter, and yes, we may find it hard but perhaps the novelty of it will alleviate any difficulties! I am looking forward to your raw peach pudding – will have to be canned peaches for now, but can’t wait to give it a go – peaches and coconut?!

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