Whole Food Makeover: Katie’s Lemon Coconut Muffins
When I saw this recipe from Katie, I knew I had to have them. I share her muffin addiction. Apparently 106 of you thought the exact same thing! Thanks for your feedback on Facebook. A few of you were wondering a little about the process of transforming a recipe from traditional to whole foods, so I’ll take you through my process a little bit.
The first change is the flour. For muffins I like either traditional whole wheat flour or white whole wheat flour. I chose to use all traditional this time, but if you’re looking for a lighter flavor and texture you could substitute white whole wheat for some or all of the flour. Next is sweetener. I typically choose honey or maple syrup depending on what matches the flavors of my food. For example, I used maple syrup for my Pumpkin Cranberry Scones, but I chose honey to compliment the lemon flavors here. Finally, the finishing touches: increase baking powder slightly to account for the density of the whole wheat flour, replace lemon yogurt with plain yogurt (flavored yogurts typically contain artificial flavors and added sugar), added a little lemon zest to account for any flavor lost by changing the yogurt, and swap out unsweetened coconut flakes for the sweetened ones. You also need to adjust temperatures and cooking times as natural sweeteners can burn more quickly than white sugar.
Inspired by this weeks Get Real post and the fact that these muffins already contained yogurt, I decided to add a soaking step. This makes whole grains easier to digest and makes nutrients more readily available to the body. It can also save you some time in the morning! You can skip this step if you decide to make them at the last minute, but if you have the time you should soak your grains. Even with 100% traditional whole wheat, these soaked muffins had a soft texture. They weren’t tough or dense like some whole grain muffins. And I’m convinced that soaked grains are much more filling.
Hope this gives you the courage to try your hand at adapting recipes. And thanks again to Katie for the inspiration!
Lemon Coconut Muffins (Whole Foods Makeover)
Kim @ Onceamonthmom.com, adapted from Katie’s traditional recipe
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened coconut flakes
- 1 cup plain yogurt
- 1 medium egg
- 0.33 cup butter, melted
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 cup honey
In a mixing bowl, whisk together flour, baking powder, salt, and coconut flakes. In a separate mixing bowl, whisk together yogurt, egg, butter, lemon juice, lemon zest, and honey. Fold dry ingredients into the wet ingredients until just combined. If desired, cover and soak muffin batter in refrigerator overnight. Preheat oven to 350 degrees. Grease muffin pan (or use liners) and fill each cup 2/3 full. Bake 20-22 minutes until a toothpick inserted in the middle comes out clean.
Cool muffins completely. Place in gallon freezer bags, label, and store. To serve: Thaw and reheat if desired.
Servings: 12 muffins
**conversion chart image provided by Erik Spiekermann