I have been on a bit of a muffin baking frenzy lately. I am finding it really hard to keep myself full and in snacks on this Candida diet. Its tricky. I'm already getting sick of eggs (eek). I eat two smoothies a day. And veggies are hard to snack on ALL THE TIME. Especially without ready made dip.
So I have been experimenting. Lots.
Some batches have been okay. Some batches have been good. But this batch was AWESOME. I say that in a totally grain-free, sugar-free, dairy-free, low carb kind of way. Revise your expectations if you are new to this way of eating and you will be much happier. They won't be selling these at Tim Hortons but I really enjoyed them (with a caveat below).
The texture was amazing. Dare I say almost like a "normal" muffin. This is usually my issue with Paleo-style baking.
That being said, I did use Xylitol. It is a sugar substitute that is pretty readily available (I've seen it at Bulk Barn and Vita Health in Winnipeg). And it tastes a lot sweeter and more natural than Stevia. But, and a big BUT, my system didn't like it. I got a Xylitol headache about 2 hours after eating these. Two days in a row - actually three - I ate it again even though I knew the consequences - they were that good.
But I decided to still go ahead and share this recipe because lots of people can handle Xylitol just fine. Dr. Davis of Wheat Belly fame is a huge fan. The Candida guru's can't seem to decide. Just listen to your own body. I happen to be a rare, unique and sensitive creature. Its not working for me but it might work for you.
And this base recipe was awesome so I'm going to try it again with some Stevia and a few tweaks and see what happens.
I say this was a snack food but we all really know that I'm just trying to make a dessert disguised as a snack..............Frankly these wouldn't be bad with some coconut milk frosting now would they. Candida cupcake anyone?
Candida Diet Friendly Chocolate Muffins with Almond and Coconut Flour
Prep Time: 10 minutes
Cook Time: 20 - 25 minutes
Keywords: bake dessert snack candida-diet friendly gluten-free low-carb paleo sugar-free Wheat Belly almond flour coconut flour chocolate xylitol
Ingredients (12 muffins)
- 1 cup blanched Almond Flour
- 1/2 cup organic coconut flour
- 1/4 cup ground golden flax (I grind in my coffee grinder)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3 Tbsp organic 100% cocoa powder
- 1 Tbsp vanilla extract
- 2 eggs, seperated
- 4 Tbsp free run liquid egg white (equivalent to two whites)
- 1 cup canned coconut milk
- 1/4 cup coconut oil, melted
- 1/4 cup powdered Xylitol
Preheat oven to 350 degrees.
Line your muffin baking pan with 12 large liners. Don't skip this step.
Combine dry ingredients and mix thoroughly. Set aside.
Separate egg yolk and egg white into two separate mixing bowls. Add vanilla, coconut milk, coconut oil and Xylitol to egg yolks. Mix to combine.
Add egg yolk mixture to dry ingredients and mix until fully combined.
Add liquid egg whites to separated egg white. Using a hand mixer, blend until egg is fluffy and starts forming peaks. This should take a couple of minutes on medium speed.
Gently fold egg white mixture into batter.
Place about 1/4 cup of batter into each muffin liner. Smooth out the top of each one with the back of a spoon.
Bake for 20 to 25 minutes or until a knife in the center comes out clean.
Powered by Recipage