These muffins were born on the Comfy Belly blog and turned out better than I expected. The recipe makes about eight muffins and only uses 1/2 cup of coconut flour. That’s not the type of muffin I normally bake! Coconut flour does not come from a grain, which makes these little babies gluten-free.
Remember, coconut flour sucks liquid up, so measure correctly! I was a little short on coconut oil, so I added a tiny bit of applesauce to make up for the missing fat. After the last stir, I still thought the batter looked dry and I added about a tablespoon of half and half and a tablespoon of lemon juice. You could probably just use extra lemon juice or water if you wanted to skip any dairy.
- ½ cup of coconut flour
- ½ teaspoon of sea salt
- ¼ teaspoon of baking soda
- 4 eggs
- ⅓ cup of oil (I used melted coconut butter and a touch of applesauce)
- ½ cup of honey (I mixed honey and agave nectar)
- 1 tablespoon of vanilla
- 1 tablespoon of poppy seeds
- 1 tablespoon of lemon zest (about one medium lemon)
- Preheat your oven to 350 degrees F.
- Combine all the dry ingredients in a bowl and blend well.
- Add the eggs, oil, honey and vanilla to the dry mixture and blend very well. I use a mixer.
- Add the vanilla, lemon zest, and poppy seeds and blend well. I prefer to grate the lemon directly over the mixing bowl (and estimate a tablespoon).
- Add the batter to baking cups and bake. For mini-muffins, bake for about 12 minutes. For regular-size muffins, bake for about 20 minutes, or until a toothpick comes out clean and the top has browned a bit.
- Enjoy! Store for several days in a container at room temperature or in the refrigerator.
*I was able to eek out 12 muffins. Wish I could talk more, but I am off to a focus group on ice cream today. Mama’s gotta make the Benjamins!