Coconut is definitely having a moment. Everywhere you look there is coconut oil, coconut milk, coconut flour, coconut water, coconut butter, coconut flour…am I forgetting one? Luckily I’m a big fan of coconut anything.
One thing I enjoy most about having a food blog is it gives me an excuse to jump on the bandwagon and try out the newest food trends. So I had to give coconut flour a whirl. I found it at Earth Fare and have also seen it at our local health food store…not sure if it is in mainstream grocery stores yet or not.
Coconut flour is very absorbent and you typically won’t use very much in baked goods. So although it is a little pricey, a little goes a long way. You’ll also notice that this recipe calls for 4 eggs (that’s not a typo!). Due to its high fiber content recipes with coconut flour typically call for an equal amount of wet ingredients to prevent a dry grainy muffin.
The batch that I photographed were accidentally left in the oven a little longer than 40 minutes so they are a bit browner than I prefer (still tasted good though!). I would recommend cooking just until middle of muffin is set and they pass the toothpick test. Also FYI, these muffins tend to stick so you might want to spray the muffin cups before filling.
Strawberry Coconut Flour Muffins
Makes 12 muffins
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 eggs
1/3 cup yogurt (or kefir)
1/3 cup maple syrup
1 cup strawberries, chopped
Preheat oven to 350 degrees. Mix all ingredients in a large bowl until just combined. Fill muffin cups 1/2 full. Bake for 35-40 minutes or until a toothpick comes out clean.
Enjoy!
Be Happy, Be Healthy,
Leave a Reply