Coconut Apple Pecan Muffins

At this time of year, we all have a very long to-do list—shopping for Christmas presents, putting up the Christmas decorations, holiday parties, baking…  The list goes on.

One of the ways you can be nice to yourself during the holiday season is to keep healthy, nutritious food on hand, so you’re not tempted by the vending machines or drive through windows.  Stock your fridge with ready-to-eat vegetables and fruits, yogurt, homemade granola, hummus and other healthy snacks.

These Coconut Apple Pecan Muffins make a great fiber- and protein-packed breakfast or snack.  They are delicious on their own, or spread with a little homemade jam.  I made them with coconut oil, just to reinforce the coconut flavor.  But, you can definitely use butter.  If you don't have buttermilk on hand, just mix 1 cup of whole milk with a teaspoon of lemon juice.  It works just fine.  

  

We hope you enjoy these muffins, and that they help to keep you sane—and nourished—over the next few weeks!

Coconut Apple Pecan Muffins

Makes 12 muffins

1 ¾ cups whole wheat pastry flour

¼ cup ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup virgin coconut oil

1/2 cup granulated sugar

1/4 cup dark brown sugar, packed

1 large egg, lightly beaten

1 cup buttermilk or, 1 cup whole milk + 1 teaspoon lemon juice

2 large apples, grated (peel on)

½ cup chopped pecans

½ cup unsweetened coconut flakes

Preheat the oven to 450 degrees. Grease the inside of a 12-muffin cup tin with coconut oil and set aside.

Mix together the flour, flax seed, baking powder, baking soda, and salt. In a separate bowl, cream the coconut oil with the granulated sugar and the brown sugar. Beat until fluffy. Add the egg and mix well, stopping to scrape the sides and bottom of the bowl.  Mix in the buttermilk gently. Stir in the dry ingredients, just until combined.  Be careful not to over mix or the muffins will be dense.  Fold in the apple, pecans and coconut.

Divide the batter evenly among the prepared muffin cups.  Bake for 10 minutes, turn the heat down to 400 degrees, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for a few minutes in the tin, then turn them out onto a wire rack to cool completely.