Muffin Recipe With Coconut Flour No Gluten

Honey Muffins:

This is a basic coconut flour muffin recipe you can use to make a variety of muffins and makes 6.

3 – eggs (can substitute using 1Tbs flaxmeal or ground flaxseed soaked in 2Tbs water per egg)
2 – Tbs melted butter
2 – Tbs milk – can use coconut, almond, whole or any
3 – Tbs honey
1/3 – tsp seasalt
1/4 – tsp vanilla
1/4 – cp sifted coconut flour
1/4 tsp baking powder

Blend eggs, butter, coconut milk, honey, salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into muffin cups.

Bake at 400F (205C) for at least 15 minutes. Makes 6 muffins.

optional:

Pecan: Add ½ cp chopped pecans and ⅛ tsp almond extract.

Blueberry: Add ½ cp fresh blueberries and ⅛ tsp almond extract. If rinsed, dry before adding. Increase baking time 2 to 3 mins.

Lemon: Omit the vanilla, add 2 tsps lemon extract. Sprinkle poppy seeds on top of muffins just before baking.

To make baking powder – ratio of 1/2 tsp cream of tarter to 1/4 tsp baking soda, combine and use amount needed. When mixing baking powder for storage, add 1/4 tsp cornstarch, tapioca or arrowroot starch to the ratio to absorb moisture and prevent premature chemical activity. Baking powder keeps for about 1 & 1/2 years.

From ”Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat”, by Bruce Fife