I’ve made coconut flour muffins many times, experimenting with different flour combinations and I have to say, I think I finally found the magic formula!
Since I’ve been using Quinoa a lot in my diet, I decided to try the flour in my baking. What a nice surprise! It made the muffin so light and almost airy. More cakey than bready! De-lish! I can’t wait to make a cake out of it.
These little guys may be tiny, but they pack a nutritious punch! Now for those of you who shy away from anything that sounds too healthy, don’t worry! They taste good too!
ANGIE’S COCONUT FLOUR MUFFINS
1/4 cup Coconut Flour
1/4 cup Almond Flour
1/4 cup Quinoa Flour
1/4 cup Ground Flaxseed
2 tbsp Hemp Hearts
1 tsp alum free Baking Powder
1/2 tsp Sea Salt
1 tbsp Unsalted Butter, soft
1 tbsp Coconut Oil, soft
1/4 cup Coconut Milk
1/4 cup Greek or Goat Yogurt
1/3 cup Maple syrup
1 tsp Vanilla
TIP: when working with coconut oil, it is best if all the ingredients are at room temp and coconut oil is soft
In another bowl, add Eggs, Butter and Coconut oil and whisk together
In a large measuring cup, measure your Coconut Milk, Maple Syrup, Vanilla and Yogurt
Add to Egg mixture and stir
Heat oven to 400 degrees
Mix in dry ingredients, and stir together gently until blended
I like making minis, so now’s a good time to grease your mini muffin tin
Using a “1 tbsp” measuring spoon, scoop mixture and add one by one until you fill 24 cups
Now, my grandsons gave me this idea, grab a raspberry and stick a blueberry inside
Press one into the middle of each muffin
Bake at 400 for 16 min, remove and let cool
Hope you enjoy!
Until next time …………………….