Ben is joining me again, from The Online Grill, and sharing his Coconut Flour Muffins recipe.
I’m particularly excited about this recipe for a few reasons:
- The little owl molds he used for these muffs are out of this world adorable – I almost can’t take it!
- This recipe differs slightly from the coconut flour bread/muffin/cake recipes I’ve developed and I simply can’t wait to try it!
- Ben is an exceptionally talented recipe creator and photographer!
Check out all he has to say!
These beautiful coconut flour muffins are a great gluten-free alternative to regular muffin recipes, while their blend with honey gives them a lovely sweet edge. They’re easy, healthy and what’s more… they’re addictive.
What I’ve written up today is a base recipe for the main body of the muffin. It’s brilliant by itself, but if you want to add a bit more flavor to it then try adding a topping, like lemon zest, chocolate or dried fruit.
It’s worth mentioning that baking with coconut flour is known for being a bit difficult to work with. While with regular flour you can be quite flexible with adjusting measurements, I recommend sticking to the quantities I’ve laid out below as best as possible just because coconut flour muffins and cakes can become easily dense if they dominate the other ingredients.
I don’t want that to put you off though. Coconut flour can make for a brilliant protein-rich substitute, which I’ve used to great effect for recipes like protein waffles and mango cake.
Also a special shoutout to my owl-shaped muffin cups. Perhaps not your conventional muffin-shaped cups but I needed something a little more inventive to turn my kids on to these!
Coconut Flour Muffins
Yields: 12 muffins
You Will Need:
¾ cup of coconut flour
6 organic eggs
½ tsp. of baking soda
1 tsp. of vanilla extract
½ cup of coconut oil, melted
½ cup of honey or maple syrup
¼ tsp. of sea salt
Let’s Make This Thing!
Let’s kick things off by preheating your oven to 350°F/180°C.
In a small bowl, add the coconut flour, baking soda, and sea salt. Mix together thoroughly and then set aside.
Beat the eggs in a medium-sized bowl. Then mix in the coconut oil, vanilla extract and honey/maple syrup.
Add the coconut flour mix and combine well. Set to one side and leave to sit for 5 minutes while the coconut flour absorbs the wet ingredients to form the batter.
Fill each of your muffin tins ¾ full, leaving room for the muffins to rise into.
Bake in your preheated oven at 350°F/180°C for 25-30 minutes.
Remove muffins from the oven and leave to cool for 5 minutes. Remove from tins and leave to cool completely. Serve and enjoy.
About the author:
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.
