Coconut Flour Muffins (GF) (DF)
COCONUT FLOUR MUFFINS
These coconut flour muffins are a healthier alternative to regular breakfast muffins and are also higher in protein and lower GI, which means they will keep you fuller for longer.
INGREDIENTS
- 1 cup of coconut flour
- 2 tbsp virgin coconut oil
- 250 ml coconut milk
- 2 large eggs
- 1 tsp vanilla bean extract
- 1/2 tsp of ground cinnamon
- 200 grams raspberries
- 2 tbsp honey
- Handful of sliced almond
Instructions
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Commence by pre-heating your oven to 160°C fan forced, and rub some coconut oil into the muffin pan you plan to use (if not silicone or non-stick).
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Melt the coconut oil and allow to cool slightly.
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Next, add the coconut milk and eggs to the oil and beat until combined.
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Now, add the coconut flour and baking powder; you will notice that the mixture is probably a lot thicker than you are used to, not to worry your muffins will still come out perfectly.
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You can now add the vanilla bean extract, honey, cinnamon and raspberries and mix gently to combine, but leave approximately 12 raspberries out of the mixture.
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Now that your muffin mixture is complete you can pour the mixture into the muffin trays leaving approximately 1.5cm to the top of the tray.
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Finally, divvy the sliced almonds and remaining raspberries evenly over the top of the muffins before placing in the oven.
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Allow to cook for 20-25 minutes before leaving to cool before serving.
Recipe Notes
If you're feeling like some chocolatey goodness rather than berries you can switch the raspberries and almond slices for 2 tsp of cocoa and 2 tbsp of desiccated coconut.
