RSS Feed

NOT AN ORDINARY GLUTEN FREE MUFFIN!

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

Dry Ingredients:

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

 

Wet Ingredients:

4 Eggs

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

 

Sift dry ingredients together in a bowl and stir together

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 …………………….

Mangia!

 

 

 

 

 

 

 

 

 

Advertisements

About Angie's Food Adventures

I thought I could cook in my early twenties, then I found out that Mac and Cheese and Ham Steaks wasn't really cooking. Then I met some vegetarians and tried that for a while. Learned a lot. In my thirties I started craving my Italian roots so I started really paying attention to family recipes. By the time I was 40 I had gained about 20 lbs and had my first gallbladder attack. Note to self: simple carbs are not for me! That's when my journey into healthy eating began. Since then, I've read and researched and read....I've tried a lot of diets and lifestyles and I can honestly say, I've finally established my own way of cooking and preparing food that agrees with me, still keeping to my roots and beyond!

2 responses »

  1. They look so cute Ang
    and sound good too. Will definitely give them a try.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: