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Home of Gluten-Free Society › Forums › TRUE Gluten Free Recipes (No grains please) › Coconut Flour Muffins
This topic contains 2 replies, has 3 voices, and was last updated by Peter Osborne 9 years, 2 months ago.
These low carb, high fiber muffins are a favorite in our home! The
recipe as printed was developed by Bruce Fife and can be found in his
“Cooking with Coconut Flour” cookbook. The recipe is very forgiving, so
be creative; cocoa powder, pecans, flax seeds, poppy seeds, dried
fruits….all work well with this muffin. I usually add additional
Vanilla Extract, but that is a personal preference. You can also
substitute Organic Raw Agave Syrup for the Honey, or I have even used
Yacon Syrup….as I said, the recipe is very forgiving. Enjoy and be
Bruce Fife’s Honey Muffins
* Bring all ingredients to room temperature.
2 Tablespoons butter, melted (or Virgin Coconut Oil, melted)
2 Tablespoons coconut milk, or whole milk
3 Tablespoons honey
1/4 teaspoon of sea salt
1/4 teaspoon gluten free vanilla extract
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
Blend together eggs, butter, coconut milk, honey, salt and vanilla
extract in a medium sized bowl with a fork.
Combine the sifted coconut flour with baking powder in a small bowl.
Mix into the egg mixture and stir with a fork until the mixture is
smooth without lumps.
Pour batter into greased muffin tins.
Bake at 400 degrees for 15 minutes.
Makes 6 Small Muffins, or approximately 12 mini muffins.
NOTE: It takes a bit of time and elbow grease to get the batter smooth,
be patient. Using an electric mixer changes the consistency of the
batter, so stick with a fork for mixing.
I'm excited to try this recipe! I can't do eggs, so will add an egg substitute. Am also
thinking of adding blueberries and/or applesauce… Thanks!
Let us know how it turns out and post any modifications for us.
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