Coconut, poppy seeds, ginger & cinnamon muffins

I found one book for gut health with low carb recipes in a shop in Maroochydore, Australia. It was an amazing organic, natural produces store...oh my god I miss it, they had chocolate ginger balls, it was basically dried ginger covered with dark chocolate...total addiction I have to say.

I decided to do these muffins with some changes, so they are not exactly as the ones from the book but in my opinion they are better as I added cinnamon to the batter and is impossible to not like cinnamon. The cinnamon touch mixed with the ground ginger is a nice trick to the ones that don't like coconut flavour as it covers it completely.

At home we are trying to improve the breakfasts as it is easy to fall into a routine because in mornings everything is an hassle.
So sometimes I try to prepare things in the previous day that we can eat at breakfast without spending too much time.

These muffins are fast and easy to do. Trust me when I say that I am not really good in baking (I am improving though) and they came out just perfect. So if I was able to do them, for sure that anyone would be able to do this recipe.

You can eat them at breakfast, or as a snack or...whenever you want. They are made with good fats as coconut oil and flour so you will feel fully satisfied having them.

Starting the day with a coconut rich breakfast helps to balance the blood sugar levels and lower the cholesterol. These muffins provide abundant Omega-nutrition.

Ingredients:

• 3 oz of coconut oil, plus extra for greasing the the muffin tin
• 3 organic eggs
• 3/4 of coconut milk 
• 2 teaspoons of vanilla extract 
• 2 teaspoons of ground ginger
• 2 teaspoons of ground cinnamon 
• 2 tablespoons of raw honey 
• 2 tablespoons of poppy seeds (optional)
• Zest of 1 lemon 
• 1/4 of coconut flour
• 1 teaspoon of baking soda (or baking powder)

Let's do it:

• Preheat the oven to 180 C. In gas mark 4
• In a small saucepan, gently warm the coconut oil, it should be blood temperature rather then too warm
• In a bowl add the eggs (already whisked), coconut milk, vanilla extract, ginger, cinnamon, honey, lemon zest and poppy seeds. Whisk together
• Pour the coconut oil to the bowl and whisk until make an emulsion
• Mix the coconut flour with the baking soda, then sift into the wet mixture. Using a metal spoon (I use a soup spoon), stir to make a batter
• Grease the muffin tin with coconut oil and pour the batter into the tin
• Bake in the pre-heated oven for 15 minutes
• Remove the muffins and let them cool for 10 minutes

Time of preparation: It takes around 10 minutes maximum to prepare the batter + 15 minutes in the oven. It will take in total 25 minutes. 

Quantity: It makes 12 muffins

You can keep them in a glass container for few days, but usually in here they don't last more than 2 days...with luck :) :)

Starting the week on the sound of Noiserv, is a solo project of David Santos known as a "one-man orquestra" using a lot of instruments, such metallophone, melodica, bells, several synths, omnichord, megaphone, guitars, vocals, toys, music boxes and many more all combined with the "well-known" loopstation, taking the concert into a completely new experience.

I hope you listen and hopefully you will like it.

Enjoy the day :)