Awhile ago I wrote a post about the extraordinarily delicious coconut lime muffins served on the Safari Quest when we went on our amazing Alaskan wilderness adventure. On that trip we walked on a glacier, flew over the Misty Fjords, took a jet boat up the Stikine River and visited a fjord full of ice bergs. Every morning our breakfast options included a different kind of fresh-baked muffins. One morning we had the most wonderful muffins I had ever tasted, the now-famous coconut lime. I neglected to ask the chef for his recipe, but figured out one of my own that I published in a previous blog post.
Then my daughter came to visit. I wanted to share these wonderful muffins with her, but she has to adhere to her special diet. Of course many other people either watch their weight, diet, have blood sugar problems, or just want to eat healthier things. So I thought perhaps someone else might appreciate the new recipe for the low GI (glycemic index) no sugar added version of these muffins. Like the original, this recipe is also dairy free.
I substituted whole wheat flour for half the white flour, and added crushed almonds and flaxseed meal to help keep these muffins from raising the glycemic index of people who eat them. I replaced the sugar with stevia to sweeten the muffins without adding either sugar or chemical sweeteners. These muffins come out sort of a light brownish color rather than the white of the originals, but they still make a good-tasting breakfast. This time one that some people on special diets can enjoy if the coconut itself is not too sugary for them.
No Sugar Added Coconut Lime Muffins
1 cup whole wheat flour
1 cup white flour
2 Tablespoons flaxseed meal
1 Tablespoon ground almonds
1/3 cup stevia extract in the raw
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shredded coconut
zest of one lime
2 teaspoons vanilla
1 beaten egg
1/3 cup lime juice
1 cup coconut milk
1/3 cup canola oil
Mix together first 9 ingredients. Add remaining ingredients, stir just until dry ingredients are moistened. As with all muffins, do not overmix as they will not rise properly if overstirred. Spoon into muffin pan lined with cupcake papers. If toasted coconut tops are desired, top each muffin with coconut before baking. Bake at 400 degrees fahrenheit for 15-20 minutes.
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