These coconut flour muffins are a protein-rich, satisfying, SCD-friendly baked treat that I have enjoyed in many seasonal variations, typically with yogurt for breakfast!
Ingredients: 1 cup sifted coconut flour (follow link for the kind I use) 1 tsp. baking soda 6 T. butter or coconut oil 1/2 tsp. salt 1/2 tsp. vanilla 6 T. honey 1 cup rinsed and dried blueberries 6 eggs cinnamon to taste (optional) Steps: 1. Preheat the oven to 400 degrees F. 2. Sift the coconut flour into a bowl. Add the other dry ingredients (salt & baking soda), mix, and set aside. 3. Crack the eggs into a medium-sized mixing bowl. Add the honey and vanilla. 4. Melt the butter and add to the wet ingredients. Combine. 5. Add in the dry ingredients and combine. Making sure there are no lumps. (If you are using cinnamon, you can add it in at this point, or really at any point along the way.) 6. Fold in the blueberries. (It is important that they have time to dry after they are rinsed because adding in any excess moisture to the coconut flour is not a good idea, since coconut flour reacts in the opposite way of traditional flour and the muffins will become more dense.) 7. Scoop and press down into greased or lined muffin tins. 8. Bake for 15 minutes. 9. The muffins will be browned when done. Test with a toothpick to make sure they are baked through. Yield: 12 muffins (You can cut it in half if you do not want to make as many at once.) In my opinion you have to try them while they're still hot, because there's nothing like a hot-out-of-the-oven, freshly baked baked good! Variations: I like to keep these muffins, like other meals, seasonal. In the fall and winter I like to make: apple cinnamon, using diced fresh apple; cranberry orange cinnamon, using fresh cranberries, orange zest, and some freshly squeezed orange juice. In the spring and summer I like to make: mixed berry, using chopped strawberries, blueberries, raspberries, and/or blackberries and sometimes cinnamon and orange or lemon zest; strawberry golden raisin, using half a cup of each and of course some cinnamon! I like to add the zest to keep them more light and refreshing and the cinnamon for the color, appearance, smell, of course taste, and the health benefits! Tip: Refrigerate to prolong freshness and warm in the microwave before eating after they have been chilled, or let them warm to room temperature because I find that they are softer/fluffier and more enjoyable this way, though they are also good cold!
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