Have you ever tried coconut oil in recipes? A lot of people use this unprocessed fat as an alternative to butter, and it's actually a pretty tasty substitute. It's got a texture similar to shortening, but it's actually not hydrogenated (if you buy the virgin coconut oil form) and has some interesting health benefits.
- Coconut oil is high in saturated fats, like butter. Traditionally saturated fats have been called the bad fats, but like most nutritional news this bad fat mantra is an oversimplification. In the case of coconut oil the majority of these fats are medium chain fatty triglycerides, which don't raise serum cholesterol levels and have heart healthy effects, like olive oil.
- One of the medium chains fats in coconut oil is lauric acid, which has anti-viral and anti-bacterial properties when metabolized by the body. This can help support immune system function and is good news for those of us with kiddos in daycare.
- Recently there's been research showing that coconut oil actually boosts metabolism, despite it's high fat content.
- Due to it's anti-bacterial and anti-viral properties, coconut oil is thought to be good for the digestive system as it repairs damage to the lining of the gut. In addition it helps with the absorption of fat soluble vitamins and minerals like calcium, which is great news for kids with growing bones.
So why not try out this healthy fat with something equally good for the family, like whole grain blueberry muffins. The essence of coconut in them from the coconut oil makes them even more delicious, so much so that your kids won't miss the butter. Enjoy!
- Coconut oil is high in saturated fats, like butter. Traditionally saturated fats have been called the bad fats, but like most nutritional news this bad fat mantra is an oversimplification. In the case of coconut oil the majority of these fats are medium chain fatty triglycerides, which don't raise serum cholesterol levels and have heart healthy effects, like olive oil.
- One of the medium chains fats in coconut oil is lauric acid, which has anti-viral and anti-bacterial properties when metabolized by the body. This can help support immune system function and is good news for those of us with kiddos in daycare.
- Recently there's been research showing that coconut oil actually boosts metabolism, despite it's high fat content.
- Due to it's anti-bacterial and anti-viral properties, coconut oil is thought to be good for the digestive system as it repairs damage to the lining of the gut. In addition it helps with the absorption of fat soluble vitamins and minerals like calcium, which is great news for kids with growing bones.
So why not try out this healthy fat with something equally good for the family, like whole grain blueberry muffins. The essence of coconut in them from the coconut oil makes them even more delicious, so much so that your kids won't miss the butter. Enjoy!
Blueberry muffins
Prep time: 10 minutes
Makes: 1 dozen
1 3/4 cups white whole wheat flour or whole wheat pastry flour
3/4 teaspoon salt
2 teaspoons baking powder
1/4 cup flax meal (or an additional egg if you don't have flax)
3/4 cup milk
1/3 cup raw honey
1/4 cup melted coconut oil
1 egg, lightly beaten
1 cup blueberries
unsweetened shredded coconut for topping (optional)
Preheat oven to 400F.
Mix together flour, salt, baking powder and flax meal. Make a well in the center, then set aside.
In a separate bowl combine the rest of the ingredients, except for the blueberries. Pour into a well in your dry ingredients. Add blueberries and stir until just combined, ~ 10 strokes.
Prep time: 10 minutes
Makes: 1 dozen
1 3/4 cups white whole wheat flour or whole wheat pastry flour
3/4 teaspoon salt
2 teaspoons baking powder
1/4 cup flax meal (or an additional egg if you don't have flax)
3/4 cup milk
1/3 cup raw honey
1/4 cup melted coconut oil
1 egg, lightly beaten
1 cup blueberries
unsweetened shredded coconut for topping (optional)
Preheat oven to 400F.
Mix together flour, salt, baking powder and flax meal. Make a well in the center, then set aside.
In a separate bowl combine the rest of the ingredients, except for the blueberries. Pour into a well in your dry ingredients. Add blueberries and stir until just combined, ~ 10 strokes.
Fill muffin cups 2/3 full with batter and sprinkle with coconut, if using. Bake for 20 minutes in a lightly greased muffin tin. Cool 5-10 minutes before serving.
Related reading:
