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.
Wheat flour 85 g
Potato starch 15g
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
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.
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