Christmas Morning Coconut Flour Muffins. I stumbled upon this recipe while exploring CALLINGOFTHEHEART blog:
1/2 cup coconut flour
6 eggs (yes, I mean 6)
4 tablespoons of coconut oil melted (not at a high heat–melt it slowly)
1/2 teaspoon vanilla
5 tablespoons of 100% natural maple syrup
2-3 ripe, mashed bananas
1/2 cup chopped pecans (optional)
1/2 teaspoon baking powder
scant 1/8 teaspoon Xanthium Gum (this does what gluten does–it sticks things together–don’t use too much)
1/2 cup blueberries
Combine all wet ingredients (eggs, coconut oil, maple syrup, bananas, vanilla). I usually throw this mess into a Cuisinart and blend until it is smooth, then transfer it to a mixing bowl. You can do it all in a mixing bowl, just make sure you mix really well and that the mixture is smooth.
Combine all the dry ingredients in a measuring cup and slowly add in increments while you stir. Fold in blueberries and nuts.
With the aid of tablespoons, fill either 12 large muffin cups or 24 mini-muffin cups. I always use liners. They are so much easier for clean up and look very pretty. Bake at 350 degrees for about 30 minutes, or until an inserted toothpick comes out clean. I live at high altitude, so my baking time may be longer than what you need. These will not puff up like wheat muffins, they will have a more, shall we say, rustic look. Serve warm with or without a little dab of butter.
Note: I’m planning to make this recipe for the holidays, but prefer not to use Xanthium Gum because many people report stomach issues. Based on Stephanie’s excellent recommendations from her CALLINGOFTHEHEART blog, I will either leave it out or substitute Chia/flax seed.
If you’re in the mood for adventures in holiday baking, give this recipe a try! Be sure to let me know how it turns out and I will do the same 🙂