This special recipe is dedicated to my grandpa, Harry Pedersen. These muffins in their original form were the ones that he loved. I loved to invite my grandparents over to dinner and I would always make these muffins as part of the meal. Every single time, my grandpa would eat several and exclaim how much he loved those muffins and how tasty they were. This was music to my ears and such a boost for me as a young cook/baker.
I loved how my grandpa was the kind of person (when we stayed with our grandparents from time to time if my parents were on a business trip) who would wake up early, walk down the driveway to get the paper, make sure we were ready for school, cook up a healthy breakfast and make sure to take us to school. He was not afraid to be a caretaker, a cook, an amazing gardener and so much more. I loved all of his qualities and these muffins remind me of how much he would enjoy food and really enjoy the moments with his family.
I changed this recipe to be gluten free and dairy free and it brings me even more joy now that I am able to offer these to everyone! I love the flavor, the delicious coconut and the texture of the muffins hot from the oven.
I hope that you enjoy these muffins and relish them with joy as much as my grandpa did!
Cultured Coconut Milk Oatmeal Muffins:
1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt)
1/2 cup coconut sugar
1/3 cup coconut oil (Keep at room temperature and add in little chunks)
1 cup gluten free oatmeal
1 cup gluten free flour mix
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
unsweetened coconut flakes to sprinkle on top
1. Heat the oven to 400F.
2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil.
3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown.