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Coconut Flour Muffins

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Light coconut flour muffins with hints of cinnamon. Perfect for a quick snack. 

Vanilla with cinnamon feels so Fall like:) 

Fall is not my favorite season, summer is, but I’ll happily enjoy pumpkin, maple syrup flavors 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.

You can also try out my other cupcake recipes like Flourless Chocolate Cupcakes, Coconut Flour Chocolate Chip Cupcakes, and Coconut Flour Coffee Cake Muffins

Coconut Flour Muffin Tools

For this recipe you will need:

 

Cupcake liners

Muffin pan 

Stand mixer or hand mixer with 1 large bowl 

Measuring spoons and cups 

Whisk 

Airtight storage container for leftovers 

 

 

Coconut Flour Muffin Recipe

Author: Carol Lovett
Recipe type: Snack, Muffin
 
Yield: 6 muffins
 

Coconut Flour Muffin Ingredients

 

How to Make Coconut Flour Muffins

  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 6 cupcake liners to the top. 
  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. 
 
 
Yield: 6

Coconut Flour Muffins

A light coconut flour muffin with hints of cinnamon. Perfect for a quick snack.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 large eggs, separated
  • 2 tbsp raw honey or maple syrup
  • 1/4 cup extra virgin coconut oil
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon (or more for even more flavor)
  • dash of salt
  • 1/4 cup sifted coconut flour
  • 1/2 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 6 cupcake liners to the top. 
    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.

 

If you love snacks like this I have two cookbooks you really need to check out asap!  Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!

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