Here’s another recipe that came about as a result of wanting to use up lingering ingredients; this time it was a can of lychees that I had intended to use some time ago but never got around to it. The end result was a deliciously moist “lychee-coconut muffin.”
I decided to go with a combined coconut flavour since I always have coconut on hand and I also had some Chobani Coconut Blended Greek yogurt in the refrigerator. A little organic muesli thrown in the mix gave it a really nice texture and taste. I have to warn you though – these are not a low-calorie/low-fat muffin, but they do taste good and they contain a good amount of protein and calcium (approximately 5g protein and 33mg calcium).
1/4 cup Bobs Redmill GF 1-to-1 Baking Flour
1 3/4 cups Bobs Redmill GF All Purpose Baking Flour
3/4 cup organic muesli
1/4 cup unsweetened finely-shredded coconut
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
dash of salt
1/8 cup agave syrup
1/2 cup unsweetened almond milk
1 egg, beaten
1/4 cup coconut oil, melted
1 8-10oz. can lychees, drained and chopped into small pieces
handful of chopped walnuts
1 tbsp mixed sugar and shredded coconut
Preheat oven to 375 degrees F. Line a muffin tray with cupcake liners.
Combine all dry ingredients in a large bowl and mix. In a smaller bowl, combine wet ingredients and mix thoroughly. Add to the dry ingredients and mix until just combined. Add the lychees and gently blend in, but don’t over-mix. Pour batter evenly into the 12-lined muffin cases, and top with a few walnuts and a light sprinkling of sugar and shredded coconut.
Bake in the oven for approximately 20 minutes. Allow to cool, and enjoy with your favourite tea.