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Coconut muffins for lactose intolerant people

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Coconut muffins

Coconut muffins, without lactose

Coconut muffins for people who are lactose intolerant

Coconut muffins made with oil, milk and coconut water and dehydrated coconut pulp.





These muffins, unlike chocolate ones, can be eaten by people who have problems with lactose.

The preparation of these desserts is fast and requires at most an hour.

Coconut muffins can be prepared in traditional form or as a cake.



Ingredients

Wheat flour 85 g

Potato starch 15g

Eggs 1

Coconut oil 50 g

Coconut milk 200 g see the recipe for homemade preparation

Dehydrated coconut 50 g

Coconut water 100 g

Baking powder 2 teaspoons

Sugar (not necessary) 30 g



Preparation

Rehydrate 50 g dehydrated coconut in 100 g of coconut milk and 100 g of coconut water.

Once rehydrated for about 30 minutes, in a container put the sifted wheat flour, potato starch, coconut oil, egg and baking powder

Mix everything well in order to obtain a homogeneous cream.

Add the rehydrated coconut and mix vigorously.

The cream obtained can be put in the classic shapes for muffins or in a cake pan that must be greased with oil and floured.
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Put in pre-heated oven at 200 degrees for 5 minutes, then lower the temperature to 180 degrees, to make them grow well.

Coconut muffins can be flavored with vanilla or orange extract or with a little limoncello or rum

To the dough of the coconut muffins can be added, at the end to taste cocoa and chocolate chips.

 

The calculation of the various components taken from nutritional tables indicate that the total calories are kcal 1657 of which

23 g of proteins, 135 of lipids and 99 g of carbohydrates, the total weight is for 6 muffins of about 90 g,  equal at 277 kcal for muffins.

 

@DrTraverso  titolare del  Copyright 2018

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