My current obsession is baking with coconut flour. It gets a bit of a bad rep for being tricky to bake with. See: Grainless Double Chocolate Cupcakes
Part of why people have trouble baking with it is because it sucks up a LOT of moisture. This means that you cannot take any old recipe and sub in coconut flour. Instead, it’s best to use recipes tailored specifically to this type of flour (Like this one…hint, hint.) The liquid-sucking tendencies of this flour are a good thing to keep in mind when reading recipes because the wet-to-dry ingredient ratio can look WAY off to some readers.
Let me tell ya, if we were baking with any other flour, you’d be right. The bottom line is that you need a lot of liquid in coconut flour baking. Just trust me, okay?
Further, I love baking with coconut flour because using more wet ingredients often means adding more eggs or some type of nut milk to a recipe. This means that every coconut flour recipe is usually PACKED with protein making them suitable breakfasts! I don’t suggest you argue with me on this.
You never argue when someone says cupcakes or muffins are a healthy breakfast.
And hey! These are paleo friendly, in case you care.
Lets get started!
Almost forgot the bluebs! That would have been disastrous. Yes, “bluebs” is the official shortened version of blueberries. Say it out loud. It’s fun.
The muffins (pre-baked) with a little coconut sugar on top for a sweet crunch!
Hot n Fresh out the kitchen
Playing with my food ’cause I’m an adult
- ¾ cup coconut flour
- 1 tsp baking soda
- pinch of salt
- 6 large eggs
- ½ cup coconut oil or butter, melted and cooled slightly
- 1/3 cup maple syrup or honey
- 1 ½ tsp vanilla extract
- 1 heaping cup blueberries
- OPTIONAL: coconut sugar for dusting
- Preheat oven to 350F. In a medium bowl mix together the coconut flour, baking soda and salt. Set aside.
- In a large bowl whisk together the eggs, maple syrup or honey, vanilla extract and the melted coconut oil. It is important that the fats are melted but not hot because you don’t want to scramble the eggs when you mix them together.
- Add the dry ingredients to the wet and stir until just combined. Fold in the blueberries. Let the mixture stand for a minute or two, allowing the coconut flour to absorb some of the liquid.
- While the mixture does it’s thing, line 12 muffin tins with parchment cups. Scoop the muffin mix into the 12 prepared tins. It won’t rise that much so you can fill them almost all the way to the top. Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.