It’s my pleasure to introduce my friend, AndreAnna, as today’s guest. Be sure to check out her blog Life As a Plate. ♥, Kelly
When I was first introduced to Kelly, it was through my mom on a Facebook post.
“You ever hear of this Spunky Coconut Lady? She cooks just like you.” My husband is Celiac and both my young children are gluten-intolerant and I avoid most grains, following a “primal/paleo” lifestyle. I clicked through and fell through the rabbit hole of Kelly’s recipes—cakes made with beans! Tortilla wraps without any grain! Fun, easy video tutorials for things like cashew milk. I quickly became a regular subscriber and commenter.
We became friends online for months, and then we finally met at the Gluten & Allergen Free Expo in Chicago this past spring where I was helping a friend at the book table. We talked and drank tea and went to dinner and I felt at ease with her. She is incredibly creative, grounded, and just a really sweet soul. So I was honored and proud to write a guest post for her while she was enjoying her gorgeous new baby.
I created these muffins a few months ago to put in my “secret stash” for my book that I dream of writing. I had a few testers respond that they were the best “paleo” grain-free muffin they’ve ever had so I thought they were deemed Spunky Coconut Worthy.
The key is to make sure you use the dried blueberries. Due to the high moisture content of coconut flour, they will not work with fresh blueberries. I use the small amount of sucanat – an organic unrefined pure cane sugar that is much like brown sugar because it maintains its molasses content—as the “crumb” topping. It works perfectly and so little is needed for the entire batch.
Makes 6 large or 8 medium muffins.
• ½ c pitted dates
• 1 tbsp honey
• ½ dropper vanilla crème liquid stevia
• 2 tbsp melted butter
• ¼ c. applesauce
• 2 eggs, beaten
• ½ tsp vanilla
• ½ tsp baking soda
• ¼ c. chia seed meal
• 1/3 c. coconut flour, sifted
• 2/3 c. buttermilk , fresh whey, or yogurt
• ½ c. dried blueberries
• 1 tbsp sucanat
Put dates in food processor or blender and turn on.
When the pieces are small, drizzle in the honey.
Add stevia, applesauce and melted butter. You may need to stop and push down sides with a spatula a few times.
Transfer mixture to a bowl and add in eggs and vanilla.
In a separate bowl, stir the baking soda, coconut flour, and chia seed meal.
Add wet mixture to dry mixture.
Stir in buttermilk
Pour into cupcake mold and sprinkle lightly with sucanat for crispy sweet top
Bake at 350 degrees for 30-35 minutes, until cooked through.