I am not a baker. In fact, I think I’m pretty awful at baking. The measuring and precision involved can really send me over the edge. As a creative-type, I like to make “recipes” and I like to be able to throw in a little of this and a little of that. You can’t really do that with baking. I mean, you can, sort of. But not really. This recipe is SO EASY that it’s one that I can follow; and after a couple of times of trying it, it’s come out well both times. These are tasty little muffins with a dense consistency, almost like biscuits. Mine turned out a bit more yellow in color since I used some fantastic Marin Sun Farms pastured eggs in the recipe. I love these little golden bites with a slather of extra grass-fed butter or ghee and some sea salt & cinnamon on top.
Grain-Free Coconut Flour Muffins
(use all organic ingredients when possible)
Yield: Approximately 12 servings.
Click here for estimated nutrition facts.
1/4c Melted grass-fed butter or coconut oil
1/2 cup coconut milk
1/2 cup Coconut Flour
1/4 tsp Baking Powder
pinch of salt
This recipe makes 12 conservatively sized muffins.
Use these muffin tin liners, you will thank me.
- Preheat oven to 350 degrees.
- Your muffin tin with parchment paper muffin cups. Trust me, you want the parchment ones – nothing sticks to them, and coconut flour baked goods WILL STICK otherwise.
- Whisk eggs and mix in melted coconut oil or butter.
- Sift in coconut flour, baking powder & salt until blended.
- Fill the lined muffin tins about halfway. The batter will be thick so just eyeball it.
- Bake for approximately 30 minutes or until the muffins are set and edges begin to become golden brown.
- To make an almond muffin (pictured above) stir in 1/2 tsp vanilla extract, 1/2 tsp almond extract and 2 Tbsp sliced almonds
- To make these even more “coconutty,” add 2 Tbsp shredded coconut.
- To make these more of a sweet muffin, add a dash of vanilla and 1/4c of raw honey or organic, grade b pure maple syrup if you’d like.
- To make these more of a savory muffin, add another dash of salt and 1Tbsp of dried (2 Tbsp if fresh) rosemary.
- I haven’t tried these as mini muffins yet, but drop them into a mini tin for a change of pace!