Cultured Coconut Milk Oatmeal Muffins

Cultured Coconut Milk Oatmeal Muffins

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 egg

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. 



Japanese Kabocha Squash & Ginger Muffins-Gluten and Dairy Free!

    Delicious, healthy and moist muffins! 


Delicious, healthy and moist muffins! 

I was curious one day to find out if Japanese kabocha squash (a type of Japanese pumpkin) would work well in baked goods. I find it so yummy in tempura and other savory dishes, I wanted to try it out in a sweet muffin. To my delight, it worked really well! One of the key things is that the kabocha squash is not as watery as pumpkin, so it does not need to be strained before using the puree. 

Another delicious Asian flavor is ginger, so I decided to use crystallized ginger both in the muffin and sprinkled on top to add extra zing to the muffins. I love that these muffins are light, moist and full of delicious fall flavor. 

I hope you make some and enjoy them soon!

Kabocha Squash Ginger Muffins

Makes approximately 10 muffins

The first step in this recipe involves roasting and pureeing the squash. The directions to do so are below: 

Roasting the Kabocha Squash: 

1 medium kabocha squash (found in Asian markets) 

1. Heat the oven to 325F.

2. Cut the squash in half. Scoop out the seeds.

3. Place both halves on a rimmed baking sheet in the oven. Roast for 1 hour or until the squash is cooked through and soft.

4. Let the squash cool to room temperature. Scoop out the flesh and puree it in a food processor until smooth. Now your puree is ready to be used in the recipe below. 1 roasted kabocha squash will yield about 2 cups puree, enough for 2 recipes or 20 muffins. 

 Muffin Recipe: 

1 3/4 cups gluten free flour mix

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup (plus extra for sprinkling on top) finely chopped crystallized ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup honey

1 cup kabocha squash puree

2/3 cup coconut oil, melted

1/2 cup applesauce

2 eggs

1 teaspoon pure vanilla extract

1. Heat the oven to 350F. Spray 10 muffin cups with vegetable oil spray or grease with melted coconut oil. 

1. In a medium bowl, mix all of the dry ingredients together. 

2. In a separate medium bowl, mix the honey, squash puree, coconut oil, applesauce, eggs and vanilla extract together with a large whisk. Whisk until smooth and well combined. 

3. Add the dry ingredients to the squash mixture. Mix just until combined. 

4. Scoop an even amount of batter into each of the 10 muffin cups. There will be 2 empty cups. Fill those with water so that the muffins will bake evenly. 

5. Place the pan in the oven and top with chopped crystallized ginger if desired. 

6. Bake for about 20 minutes or until done in the center. 

I hope that you enjoy these delicious muffins! If you love this post and it made you hungry, pass it on to a muffin-loving friend! 


Gluten Free Oat Banana Peanut Butter Coconut Muffins!


Ready for Breakfast! Yummy Muffins! 

There they were, staring at me every time I opened the fridge- three very ripe bananas- screaming "we need to be in muffins!" I wanted to find a unique way to use up those bananas and make them into something tasty and healthy for breakfast. 

I took an existing recipe and added and subtracted to come up with these delectable bites. Baking is really my first love in the kitchen. I love cooking too, but there is just something very special about baking and creating every day breads and treats for special occasions that truly brings me so much happiness. 

I have been enjoying these gems for breakfast with a bit of soft butter for the last couple of days and just had to share the recipe. I hope that you enjoy them as much as I have! 

Muffins ready to go into the oven! 


Gluten Free Oat Banana Peanut Butter Coconut Muffins Recipe: 

*Makes 12 Muffins*

3 very ripe bananas, peeled

1 1/2 cups crunchy natural peanut butter (no sugar added) 

6 tablespoons honey

3 teaspoons vanilla

3 eggs

3/4 teaspoon sea salt

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 cup + 3 tablespoons gluten free oat flour (blend gluten free old fashioned oats in a blender until ground into a flour) Make sure to measure out the oat flour after it has been blended for a proper measurement. 

1 cup unsweetened shredded coconut

About 1/2-3/4 cup unsweetened large flake coconut for topping

Vegetable oil spray


1. Preheat the oven to 350F. Spray a muffin tin with vegetable oil spray thoroughly- make sure to spray 12 cups. 

2. Mash the three peeled bananas with a fork in a large bowl. Add in the peanut butter, honey, and vanilla. Use a hand mixer to thoroughly blend the mixture until smooth. 

3. Then, beat in the egg using the hand mixer. 

4. After that, beat in the sea salt, baking soda, baking powder and oat flour. Beat until just combined. 

5. Stir in the old fashioned oats and the flaked coconut. 

6. Use a large cookie scoop to portion out the muffin batter into the muffin tins. There should be plenty of batter to make 12 muffins. Top each muffin with a generous topping of the unsweetened large flake coconut. 

7. Bake the muffins at 350F for 15-18 minutes. Check them with a toothpick at 15 minutes. If the toothpick has wet batter on it, let them bake another 3 minutes, then check again. 

    This is the scoop that I use to portion out the muffins. 


This is the scoop that I use to portion out the muffins. 

Note: I cut the amount of sweetener in this recipe. If you prefer your muffins to be sweeter, you may add 6 tablespoons brown sugar. I find though, they taste great without more added sugar. 

I hope that you enjoy these muffins! My best to you always!