Friday, July 25, 2014

Coconut Flour Muffins

I'm always looking for healthy recipes to make for my family, and I'm especially happy when it's approved by my toddler. :) I recently started dabbling with coconut flour, and next I want to try almond flour. These muffins are gluten-free as well.

Baking with coconut flour takes some getting used to. You need to use a lot of eggs or other liquid substitutes to help bind the flour together with the other ingredients, otherwise your final product will be too dense and crumbly. Even if you add enough liquid, coconut flour recipes will tend to be a slightly different texture than you may be used to.

This recipe is very simple. There's a lot you could do with it to add some variety. For example, I added some dark chocolate morsels to a few of mine. You could also sprinkle some toasted shredded coconut flakes on top to enhance the coconut flavor. Next time I'd like to add some dried fruit or nuts to some of them. Try a few things and see what you like!

Coconut Flour Muffins
Yields 12 muffins

3/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
6 eggs (this time I used 4 eggs and 1 cup of applesauce and it worked great!)
1/2 cup coconut oil, melted (I was too low on my coconut oil, so I used olive oil)
1/2 cup raw honey or agave nectar
1 tsp vanilla extract

1. Preheat oven to 350 degrees F. In a small bowl, mix all dry ingredients together and set aside.
2. In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla.
3. Add dry ingredients and mix well. Let sit for 3-5 min. or until coconut flour as absorbed the liquid.
4. Scoop mixture into prepared muffin pan.
5. Bake 25-30 min. or until golden brown. Let muffins cool before serving. Store in an airtight container in the refrigerator.

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