Great News-  Max had another MRI in Denver this week and it came back totally normal!! He also saw the ophthalmologist and his optic nerves and eyesight look perfect!  We are so happy and relieved.   There is still no answer as to why this all happened but I am sure we will continue to theorize our own ideas about it.   We are slowly weaning him from his medicine.  Thank you for all the suggestions for giving him his meds.   The method that stuck was the marshmallow.    He hardly complains anymore, but always needs another something sweet to wash down the “gross marshmallow taste.”  And after spending some time  at Children’s Hospital,  we are ever so grateful and feel so lucky to have two healthy children.

In the spirit of Max, I thought I would share his favorite muffins.   These muffins do not last long in my house and they have been my kids  favorite for a while.   Coconut flour is  high in protein and dietary fiber and  naturally gluten free.   I feel a sense of comfort (or is it relief?) and happiness if my kids eat their vegetables or finish all the salmon on their plate.   It’s like I can check that (eating well) off the list for the day.    I also feel good watching my kids gobble up these muffins.

If you haven’t baked with coconut flour, you can not exchange it 1 : 1 for regular flour.   It is a very absorbent flour.  If you want to add some coconut flour to a recipe, start with 15-20% of the total flour.   I would recommend adding a tablespoon or two to your pancake batter for some added fiber.   I adapted this recipe from Tiana Coconut products and have been changing it a little every time I make it.  I started adding some ground flax seeds, have played around with the amount of honey and since I live at high altitude, I half the baking powder.

This recipe is simple to make.  One step I hope you take is to melt the oil or butter in a small saucepan on the stove.   Back away from the microwave.   Please 🙂  I know it is convenient but might be it’s only redeeming quality.    Studies have show that microwaving food reduces the minerals, vitamins and nutrients in that food and some microwaved food has shown to be carcinogenic.   Did you hear about the chemical in microwaved popcorn called diacetyl which is used to give it the buttery flavor?   Apparently inhaling the fumes causes scarring to the lungs and a lot of workers at the popcorn factory got sick with “popcorn lungs.”   I bought an air popper years ago and still love it.    If you want to read some article about the dangers of microwaves click here or here.   I prefer heating things on the stove or in the toaster oven and I think the food tastes better.   You decide what’s best for you.

I hope you enjoy these muffins!

Coconut Flour Muffins (16-20 mini muffins or about 6 regular muffins)

3 Organic Eggs

2 Tbsp Coconut Oil or Butter

2 Tbsp Coconut Milk (or any milk)

2-3 Tbsp Honey

1/4 tsp salt

1/4 tsp baking soda (1/8 at high altitude)

1/2 tsp vanilla

1/4 Cup Coconut Flour

2 tsp ground Flax Seed

1/4 tsp Cinnamon

Zest of 1/4 -1/2 an Orange

Preheat Oven to 400 degrees.   In a small saucepan, melt coconut oil or butter.  (Please step away from the microwave).  In a medium bowl, beat eggs with a fork until combined.  Add milk, honey, salt, baking soda, vanilla, coconut oil, cinnamon, flax seed, and orange zest.  Mix together and then add the coconut flour.  Coconut flour tends to get clumpy, so mix thoroughly.  The mixture will be thick.

Grease the muffin pan (or use silicone muffin liners which work great).  Fill about 3/4 full.  For mini muffins bake for 9-11 minutes.  For regular muffins, bake for about 15-18 minutes.