Back to the kitchen I go. Always crafting up (sometimes weird) creations and every once in a while coming out with something good enough to share!
As you know, I’ve been eating grain and dairy free for a little while now so I stocked up on coconut flour. Over the weekend I had a craving for something muffin-like, found a few recipes and in true Tiffany fashion, I crafted my own recipe.
These muffins are awesome! Seriously. And hubby approved. They give a slight ode in texture to cornmeal, but are a bit fluffier and more moist. The recipe below is for basic, vanilla muffins. Please get creative and create your own yummy combinations. I’m thinking banana peanut butter, strawberry, lemon poppyseed. The sky’s the limit!
COCONUT FLOUR MUFFINS
Makes 12 muffins or 44 mini muffinsIngredients 3/4 cup coconut flour* 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 6 eggs 1 cup coconut milk (full fat, not light)* 1/2 cup coconut oil, melted (plus more for greasing the pan)* 1/2 cup raw honey 1 tbsp lemon juice
1 tbsp vanilla extractPreparation
Preheat oven to 350F and bring all ingredients as close to room temperature as possible.
In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice and vanilla extract. Add dry ingredients to wet and mix until well combined.
Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 15-18 for mini muffins. Allow to cool before stuffing your face.
Store in an airtight container in the fridge.
*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.