Exciting news coming up, friends. There’s a new book in the works! Actually, there are three, and I plan to release them as a bundle once they’re all ready. They’re unlike anything you’ve seen from me yet. They are — are you ready? — cookbooks! I’ve finally taken some time to gather my baking recipes from this blog and add a few others I’ve had up my sleeve… If all goes as planned, the first book will be ready for you by Christmas! Stay tuned :-)
So with that out of the way, here’s one of the recipes that will definitely be included in one of the books. It’s a recent favorite because it’s very quick and easy, the muffins are delicious, and this version is actually healthy. Think about it: how often do you really eat a “healthy” muffin? Trust me, once you try these, you’ll understand what I mean by delicious and healthy.
Coconut flour is flour made from the dried meat of defatted coconuts. So, like coconut meat, it is high in fiber and low in carbohydrates. It’s also lower on the glycemic index than other flours like wheat. It’s great for those who are gluten-free or Paleo!
These little muffins are super-easy to whip up and only take 15 minutes to bake, so you can have them at the ready in the morning or with dinner. They are subtly sweet and buttery, with no single overwhelming flavor, making them a great addition to breakfast or a larger meal.
Baking with coconut flour is a little different than working with other gluten-free flours. It absorbs a lot of liquid, hence the extra egg(s), but that helps it stay moist and delicious, even for next-day eating. These muffins don’t rise the way, say, a traditional blueberry muffin might — they are kind of like a cornbread muffin, a little more compact. They are, however, wonderfully non-crumbly, which is helpful if you’re a mess when you eat like, ahem, some of us might be.
Speaking of cornbread muffins, I’ll bet these would be great with a frittata or vegan frittata on a cold, winter morning…
For variations, you could fold in berries, nuts, or even sugar-free chocolate chips! If you make any changes to the recipe, I’d love to hear. Leave a message in the comments with your alternative.
Coconut Flour Muffins
- 1/4 cup coconut flour (I used Coconut Secret)
- 1/4 tsp. baking soda
- 3 eggs
- 2 Tbsp. unsalted butter or Earth Balance
- 2 Tbsp. milk or milk alternative
- 1/4 tsp. liquid stevia
- 1/4 tsp sea salt
- 1/4 tsp vanilla extract
- Preheat oven to 400F.
- Thoroughly grease 6 muffin cups with butter, Earth Balance, or coconut oil. I prefer this method over using muffin/cupcake liners because of the compact size of these muffins.
- In a small bowl, sift together the coconut flour and baking soda until integrated.
- In a separate, medium-sized bowl, mix together the eggs, butter, milk, stevia, salt, and vanilla.
- Gradually add the flour mix to the wet mix and stir until smooth.
- Pour batter into muffin cups.
- Bake at 400F for 15 minutes.
- Serve warm or keep covered until serving.
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