Coconut Cornbread Muffins
tender & fluffy
Not too sweet, these cake-like muffins can be enjoyed as a morning snack with a sweet spread, or used savory-style as a welcome soup or stew accompaniment. The addition of naturally sweet-salty coconut water powder gives them a subtle, unique flavor boost.
½ Cup shredded Dried Coconut (unsweetened)
1 Cup yellow Cornmeal*
1¼ Cup Spelt Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Sea Salt
1¼ Cup Coconut Milk (unsweetened, boxed variety)
2 Tbsp Navitas Naturals Coconut Water Powder
1 Tbsp Apple Cider Vinegar
⅓ Cup Apple Sauce
¼ Cup Coconut Oil, melted
¼ Cup Agave Nectar or Maple Syrup
Preheat the oven to 300°F. Line a 12-cup muffin tin with paper cups, or lightly grease.
Spread the coconut onto a baking sheet. Bake for 10 minutes, stirring once halfway through, until just golden. Remove the coconut from the oven, and raise the temperature to 350°F.
In a large mixing bowl, mix together the cornmeal, spelt flour, baking powder, baking soda, salt, and shredded coconut.
In a glass, whisk the coconut milk and coconut water powder together until dissolved. Add the apple cider vinegar and mix again, then set aside for a moment.
Use a medium mixing bowl to whisk together the applesauce, coconut oil, and syrup, then mix in the coconut milk mixture.
Add the wet ingredients to the dry, and mix until incorporated. Distribute the batter evenly amongst the 12 prepared muffin cups.
Bake for 25-28 minutes, or until the muffins have turned golden. Let cool on a baking rack and serve.
*Always buy organic corn products (non GMO).