You know how much I love butter. Here’s a muffin recipe that uses ample butter and eggs. Coconut flour can absorb a lot of liquid, so a little goes a long way. Don’t get scared off by the gluten-free in the recipe title. These muffins are fluffy, and, especially when you add grated apple, perfectly moist. If you don’t announce it, I bet no one would guess they’re gluten-free. The base recipe is below, but there are endless possibilities. Last week our friend Karen made a batch of blueberry-ginger, and this morning she brought some apple-beet-ginger muffins over for breakfast, the perfect warm treat for a fall morning.
My most recent batch of apple-carrot muffins included one small carrot, one apple, and around 1 ½ tsp of freshly grated ginger.
Have fun! The possibilities are endless!Ingredients: ½ C coconut flour ½ tsp baking soda ¼ C sweetener (sugar, honey, or maple syrup) ½ C butter, softened 3 eggs optional: 1 tsp pure vanilla extract
Possible embellishments: carrots, apples, beets, zucchini, blueberry, strawberry, banana, ginger, nuts
Preheat oven to 350
Butter or oil a muffin tin and set aside. Mix coconut flour and baking soda together in a small bowl. Beat the butter and sweetener until creamy. Stir in vanilla. Beat eggs in one at a time. With the mixer on, slowly add coconut flour until it is fully incorporated, creating a soft dough. Stir in any embellishments, and fill muffin tin. Bake for 20-25 minutes, until tops are golden. Makes 4-6 muffins.