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Weight LossCoconut Muffin Tops
March 22, 2011 By
Leanne Vogel
July 20, 2015
It’s time that I explain why I LOVE coconut and use it in so many of my recipes.
I wasn’t always a coconut lover. In fact I thought it was bad for you! But while studying nutrition I quickly learned that if there’s one thing we could all benefit from eating, it’s coconut [and avocado, but that’s for another day].
I was thinking about writing a love letter to coconut, but I settled on a simple 10 reasons why list. Maybe I’ll save the love letter for avocado :P
Without further adieu…
10 reasons why I love coconut [and why you should too]
- It’s very stable and will not become rancid when exposed to light, air or high temperatures.
- It’s medium chain triglycerides [made up of 50% lauric acid] are antibacterial, antiviral and antiprotozoal [aka helps to fight parasites].
- It strengthens my immune system. The lauric acid in coconut is converted in our body to help destroy lipid coated viruses.
- It increases my metabolic rate so I can burn calories quicker and more efficiently.
- The saturated fat in coconut keeps my heart healthy and happy.
- It supports my thyroid functions and in turn strengthens my metabolism.
- It works great as a moisturizer for lips, feet, dry hands, face and doubles as a great massage oil!
- I’m a protein type so coconut is a great way to get my fats on!
- I love using it as a replacement for butter, margarine, and vegetable oils in recipes.
- It makes for a great snack for my long training sessions, giving me immediate energy when I need it most. [our body processes coconut like a carbohydrate so it can be used for energy instantly!]
- Coconut oil melts at 76F so its best to keep in your pantry.
- When purchasing coconut oil, make sure you look for extra virgin, non-hydrogenated, cold pressed oil with a light coconut smell.
- Trans fat in your coconut oil means that it’s been processed! blah!
- Look for shredded coconut that’s unsweetened and sulfur free.
- 3 whole eggs
- ½ cup coconut milk
- ½ cup coconut flour
- ½ cup unsweetened long shredded coconut
- ½ cup dried apricots, diced into bite sized pieces
- ¼ cup coconut sugar – aka coconut sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon baking powder
- Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
- Whisk all wet ingredients in a small bowl. Set aside.
- In a larger bowl, combine dry ingredients making sure to coat each apricot piece with flour. Once mixed, add wet ingredients to dry and stir until just incorporated.
- Spoon mixture onto prepared cookie sheet leaving 1 inch in between each muffin top.
- Bake in the oven for 17-20 minutes [mine took 18 minutes] or until toothpick inserted comes out clean.
- Allow to cool for 5 minutes before transferring to a cooling rack for 10 minutes.
Do you do coconut?
If yes – what’s your favorite way to enjoy it? This is my favorite way with coconut butter drizzled over top.
If no – how come?
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
