Coconut flour blueberry muffins
Moist and springy, with a tender crumb and subtle sweetness, these marvelous muffins have the classic hallmarks of any muffin recipe worthy of a spot on your plate. They’re wholesome and sweetened naturally with banana. You’ll feel excellent starting your day with one, superb starting it with two.
What makes these muffins unique and worthy of trying, even if you’ve already settled on your favorite healthy blueberry muffins, is the coconut flour itself. It makes these muffins especially moist. Because coconut flour is in high protein and fiber, they are extra filling too.
The other key to these fluffy coconut muffins’ marvelous texture and homey flavor is mashed banana. Think of this recipe as a fresh take on blueberry banana muffins that might not be your grandma’s recipe, but that she’d enjoy very much.
why you should add coconut flour to your muffins
- It offers a wide array of nutrients, including iron.
- It contains more fiber than most other gluten free flours.
- It has more protein than typical flour.
- Coconut flour is naturally gluten free and grain free, making it especially popular in gluten free baking.
- It’s low carb (and keto-friendly).
Substituting coconut flour
Coconut flour is an unusual flour with its own unique properties, like weight, protein content, and how much moisture it absorbs (a lot of moisture). This means that it reacts differently in baking than other flours.
I don’t recommend a coconut flour substitute. If you want to bake with coconut flour, it is best to seek out recipes that already call for it, and vice versa. Just like you can’t throw coconut flour into a different recipe and expect good results, you also can’t use a different flour in place of coconut flour; the recipe would likely fall apart, because coconut flour is so dry.
Preparation time : 15 mins
Cooking time : 18 mins
Total time : 40 mins
Ingredients :
- ¼ cup coconut oil
- ½ cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- ½ cup mashed ripe banana about 2 small/medium or 1 extra large
- 4 large eggs
- 6 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2/3 cup blueberries
Instructions :
1.Preheat the oven to 400 degrees F. Lightly coat 10 wells of a standard 12-cup muffin pan with nonstick spray, or line them with paper liners and coat the liners with nonstick spray.
2.Place the coconut oil in a small, microwave-safe bowl. Microwave for 30 seconds. Continue to heat in 15-second bursts, just until melted. Alternatively, you can melt the coconut oil in a small saucepan over medium heat. Set aside to cool to room temperature.
3.In a medium bowl, stir together the coconut flour, baking powder, and salt.In a separate, large mixing bowl, add the mashed banana (make sure you have the ½ cup called for in the recipe). Whisk in the eggs, honey, vanilla extract, and almond extract until combined. Whisk in the melted, cooled coconut oil.
4.Add the dry ingredients to the bowl with the wet ingredients. Whisk until smooth and very few lumps remain (you may have some small ones from the banana but get the batter as smooth as it can be). Gently fold in the blueberries.
5.Scoop the batter into the prepared muffin cups, filling the cups about 3/4 of the way to the top.
6.Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. Place the pan on a wire cooling rack. Let the muffins cool in the pan for 5 minutes, then gently remove them to the wire rack to finish cooling completely.
0 Comments