Coconut Muffins

These protein-packed, gluten-free muffins are a staple in our household.

Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.

Ingredients (Makes 12 muffins)
6 eggs
¼ cup butter, melted or ¼ cup melted ghee
3/4 cup coconut milk
3 tablespoons maple syrup
½ teaspoon vanilla
3/4 cup sifted coconut flour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons lemon zest


Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)

In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest

Divide the batter into the 12 cups.

Bake for 15 to 20 minutes, until they are browned and firm on top.


These keep fresh, refrigerated, for up to a week.

Sift the coconut flour, then measure.


Best Oatmeal Ever

Best Oatmeal Ever


1 cup steel cut oats
1 ½ tablespoon fresh lemon juice
¼ teaspoon sea salt
½ cup mix golden and regular raisins
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon powdered ginger or fresh grated
1 teaspoon maple syrup
¼ cup coconut milk or any other nut milk

Place the oats in a pan and cover with water add the lemon juice and soak overnight.
Drain through a fine mesh and rinse well
In a 4 quart pot, combine the oats, 2 cups of water and salt. Bring to boil on high heat and cover. Decrease the heat to simmer and cook for 10 minutes. Add dried fruit, cinnamon, cardamom, ginger and stir.
The oatmeal becomes creamy as the water evaporates. Add the maple syrup and the milk and stir.
Serve warm in a bowl and garnish with toasted nuts or fruit compote

Adapted from One bite at a time by Rebecca Katz pg. 84