Gluten Free Vanilla Cinnamon Muffins

This tasty muffin was created during my last baking spree.  I shared pictures of the whole adventure on facebook.   If you would like to be kept in the loop on all the baking/cooking experiments  please”like” the fanpage.  Vanilla with cinnamon feels so Fall like:)  Fall is not my favourite season, summer is, but I’ll happily enjoy pumpkin, maple syrup flavours and cinnamon treats any day.

Since I’ve been experimenting a lot with coconut flour I have learned you need to make friends with eggs and use the properties of eggs to your advantage.  Eggs naturally act as a riser in baked goods.  Try making the same muffin with an egg replacer such as chia seeds and you’ll see the difference.  I found besides adding baking powder (baking soda makes it taste too salty) “fluffing” my egg whites was the key to a great dome top.  Please, don’t skip whipping those egg whites.  Try doing this technique with any coconut flour recipe to get a fluffier texture.

Gluten Free Vanilla Cinnamon Muffins
Author: 
Recipe type: Snack, Muffin
Serves: 3
 
Ingredients
  • 2 eggs, separated
  • 1 tbsp raw honey or maple syrup
  • 2 tbsp extra virgin coconut oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (or more for even more flavour)
  • dash of salt
  • 2 tbsp sifted coconut flour
  • ¼ tsp baking powder
Instructions
  1. Preheat oven to 350 F.
  2. In a bowl combine egg whites and honey or maple syrup. Whip the egg whites until you form stiff peaks.
  3. In a separate bowl combine egg yolks, coconut oil, vanilla, cinnamon and salt until mixed.
  4. Add the sifted coconut flour and baking powder to the egg yolk mixture.
  5. Mix until smooth.
  6. Slowly add the egg yolk mixture to the whipped egg whites. I turned my mixer back on as I added the two together. Mix until well combined.
  7. Fill 3 cupcake liners to the top. *Silicone is preferred when working with coconut flour.
  8. Bake for 15 – 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and come out dry.
Notes
Coconut flour baked goods do not last long fresh. If you make a large batch of these they will only last about 3 days. I recommend freezing extra muffins. *If you decide to use a granular sweetener such as coconut palm sugar or splenda etc you might need to add a little liquid to make up for the liquid in honey. Coconut flour is very sensitive to the amount of liquid in a recipe. The same goes for adding more or less vanilla extract, you will have to adjust the amount of coconut flour.

Enjoy,

Carol

About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including Amazon.com affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.


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Enjoy,
Carol

Comments

    • CAROLditchthewheat says

      I hate how some paleo recipes use A LOT of honey but I try to use just enough to give it a sweet taste.

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