Coconut flour berry muffins

Coconut flour berry muffins

When someone gives you a giant bag of organic coconut flour, what do you do with it? Make muffins. And banana bread. And pancakes.

I soon learned that you rarely need more than 1/2 cup of it in any recipe because it absorbs SO. MUCH. LIQUID. When surfing online for recipes I noticed that most recipes call for a lot of eggs. So most banana breads or muffins made with coconut flour are quite eggy (but also quite moist).

I played around with a few recipes I found to make a small batch of coconut flour muffins.

I’ve also been making my own almond milk (basically a ratio of 1:3 soaked almonds to water, blended and strained). After straining the liquid – you end up with a cup of really great almond meal and I didn’t want to throw it out, so I added it to the muffins. If you don’t have the almond meal, just use coconut flour.

coconut flour berry muffins

coconut flour berry muffins

Here’s my recipe for coconut flour berry muffins (yields 6):

Preheat oven to 400-degrees. Line a muffin pan with paper liners.

Whisk in medium bowl:

3 eggs

3 tbsp melted coconut oil

1 tsp good vanilla

2 tbsp honey or maple syrup

1/2 tsp salt

zest of one lemon or orange

In small mix:

1/3 cup coconut flour *if you have almond meal, measure a little less than 1/3 cup and top it up with almond meal so it’s a heaping 1/3 cup)

1 tsp cinnamon (or less if you prefer)

1/2 tsp baking powder

Stir the dry ingredients into the wet and add 1/2 cup of your favourite berries. Spoon into muffin tin and bake for 14-16 minutes.




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