Monday, January 27, 2014
I had never heard of coconut flour before. As a pretty avid baker, I probably shouldn't be admitting that. I asked Nikki for the recipe and made a batch on Sunday.
Since I am obviously not an expert in gluten-free baking or coconut flour I did a little googling and this article was informative and helped me understand the benefits and nuances.
I found organic Bob's Red Mill Organic Coconut Flour at Super Target for around $6.These muffins are really tasty and Juliet likes them a lot. Surprisingly, so does Erik (he isn't typically into baked goods). I'm always up for trying new ingredients so thanks to my sister-in-law, Nikki for introducing me to coconut flour. I'll definitely be making these muffins again and I'll probably try adding fruit, dried fruit, peanut butter, etc.
Coconut flour chocolate chip muffins (recipe slightly adapted from The Coconut Mama)
Preparation Pre-heat oven to 350 degrees. In a small bowl, mix all dry ingredients together and set aside. In a another bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients until combined. Fold in the chocolate chips. Allow the mixture to sit for 3-5 minutes so the coconut flour can absorbed the liquid. Scoop batter into prepared (greased) mini muffin pan. Fill each muffin tin 3/4 full of batter. 4. Bake for 14-17 minutes. Remove muffins onto a cooling rack. Store in airtight container in refrigerator.