02 May 2014

carrot cake muffins

Near the middle of last semester I got a large amount of coconut flour because I wanted to experiment with it and it's cheaper. I have found it to be a tricky substance to work with and I am very far from being able to throw something together without a recipe, the recipes I have found (give or take a couple) have turned out quite well. 

The far and away best recipe however has been Coconut Mama's simple coconut flour muffins. While six eggs seems a little much, there really are very few coconut flour recipes that call for less. Because of the extremely absorbent quality of the flour, it requires a lot of liquid to soak it up.

The original recipe yields twelve delicious muffins with a pound cake texture and flavor. Strawberries over the top and it's dessert. A little honey instead and you've got a cornbread substitute. Though my favorite thing about this recipe is how easy it is to add things to it. My current favorite is lemon poppy seed. Those pictured are carrot cake.  

Simple Coconut Flour Muffins, carrot cake option
Recipe adapted from Coconut Mama
12 muffins

preheat oven to 350 F

6 eggs

beat with a fork until smooth

1/2 c coconut oil, melted
1/2 c honey
1 t vanilla

beat into eggs

1/2 t baking soda
1/4 t sea salt

stir into egg mixture

3/4 c coconut flour

Sift into egg mixture, stirring until smooth

1 c grated carrot
2 t cinnamon
1/4 c crushed walnuts
1 handful raisins

Add and stir until all are combined.
let sit 3-5 minutes to allow flour to absorb liquid
scoop into lined muffin tins
bake 25-30 minutes
store in an airtight container in the pantry up to five days or in the fridge for a week

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