Tuesday, September 24, 2013

Coconut "Love" Muffins Grain Free, Gluten Free, Paleo

I've been working for months on an alternative flour bread/muffin recipe. I finally got an amazing Coconut flour muffin recipe nailed! It took lots of taste testing but it was worth every bite. These Coconut Flour Muffins have been such a favorite of my hubby's that I named them Coconut "Love" Muffins because he loves them so much and the last time I made them for him I labeled the container "Coconut I Love You Muffins"!

He was super surprised because I had left for a week of travel with my job and left him a message saying there was a surprise at home for him, a good surprise. Later in the day I received the sweetest picture message with him holding the box of muffins and a cheesy grin on his face. It really makes my day to see him so happy when I cook for him. And it's easy to want to cook for him because he is so appreciative and supportive.

So onto the recipe:

Coconut Love Muffins

4 eggs
4 T Coconut Oil melted, (I use Tropical Traditions Extra Virgin Coconut Oil)
4 T Honey
1/2 c Almond Butter or Cashew Butter
2 t Baking Soda
2 t Baking Powder
1/2 c Coconut Flour plus 2 tablespoons
1/4 c Almond milk

Preheat the oven to 350 degrees.

Put cupcake liners in a 12 cup muffin pan.

Add the eggs, melted coconut oil, honey, and almond butter to a bowl and blend together thoroughly. Add all the dry ingredients to a separate bowl and combine using a whisk or a fork to combine the dry ingredients.
 
Add the dry ingredients gradually to the wet ingredients and combine. Then add the almond milk a tablespoon at a time until you get to a 1/4 cup of almond milk. The mixture will be wet but it won't be pourable. You can add another tablespoon or two of milk if the mixture is to dry but be careful of getting it to wet or the mixture will burn before it bakes completely.


Fill each muffin cup 2/3 full of the muffin batter. An ice cream scoop works great for this and helps keep each well evenly filled.

Bake the muffins for 12 - 14 minutes, then check them for doneness by inserting a toothpick in the middle of a couple of muffins, if any batter is sticking to the toothpick the muffin is not done. They should still be pretty moist in the middle at this point.

Place a piece of tin foil like a tent over the the muffins to keep them from getting too brown or even burnt. You just place the foil loosely over the muffins, do not tighten the foil at all, this is why it's called a "tent". :) Now bake for up to 20 minutes total. Watch the muffins closely to be sure they don't over cook. Mine have taken anywhere from 18-22 min to bake.

Look at my happy guy and those moist yummy muffins. Enjoy some delicious muffins that are made with high quality ingredients.

This recipe makes one dozen Coconut Muffins.



This receipe has been posted to the following linkup sites:
My Link tool is broken so please copy and paste the following sites into your internet brower to go see other amazing recipes.

Slightly Indulgent Tuesdays - http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-092413/
Gluten Free Wednesdays at the Gluten Free Homemaker site - http://glutenfreehomemaker.com/gluten-free-wednesdays-9-25-13/
Whole New Mom - Allergy Free Wednesdays site - http://wholenewmom.com/traditional-tuesday/

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