Honey Glazed Coconut Bran Muffins
Usually saturated and trans fats raise the bad LDL cholesterol levels and mono saturated fats like olive oil and the omega-3 polyunsaturated fats lower the bad and raise the good HDL cholesterol levels. Coconut oil is a saturated fat which is why it was first on the list of foods to avoid. But studies showed that it doesn’t behave like a saturated fat. It actually raises the good and lowers the bad. We can eat coconut in any form, the meat, the milk, and the water which is a good blood purifier and good for hydration as it is rich in potassium and minerals and is one of the highest sources of electrolytes. The coconut to avoid is the sweetened coconut flakes that you dye to make Easter egg grass that come in packages in the baking isle. There is an unsweetened version at the health food store which is great for making nutritious baked goods.
Honey Gazed Coconut Bran Muffins
Ingredients
- 1/3 cup Artisana Raw 100% Organic Coconut Butter (Whole Foods)
- 1 cup almond milk
- 1 teaspoon vanilla
- 1/2 cup clover honey
- 1 egg
- 1 cup whole wheat flour
- 1/4 cup oat bran
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup honey, heated until very warm in a small pan.
Instructions
Heat coconut butter on very low heat, not to get hot, just to melt. Whisk almond milk, vanilla, honey and egg in a mixing bowl. Add flour, bran, shredded coconut, baking soda, baking powder, salt and spices. Whisk until blended. Whisk in melted coconut butter.
Pour into muffin tins and bake in a 350 degree oven for 20 minutes. Remove muffins from pan and while still warm, tip the pan and, holding the bottom of the muffins, roll the tops in heated honey and set on cookie rack. Sprinkle with more shredded coconut.
