Prep 10 mins
Cook 15 mins
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Not really in the same league as white flour muffins. It lacks the fluffiness and is more of a mushy (or moist, if you feel like being polite) little pastry. The flavor is pretty darn tasty (though a little eggy) with subtle coconut flavor working great with the tart blueberries. I actually think these might even taste better in a few days when they've dried out, which is something I can't say for "real" muffins.
Finally . . . a wonderful grain-free(able) muffin recipe!!! Being both gluten-intolerant and allergic to corn, I had yet to find a muffin recipe that came close to replicating the taste and texture of wheat muffin. That search stops here! I altered the recipe a bit by using a baking powder substitute, potato-vodka vanilla extract and homeade almond milk instead of the coconut milk. I also used about 1/4 again as much of the blueberries. They are fantastic and I think the recipe will serve as a nice base recipe from which to experiment. Thanks!
I made these thinking that they would be low in Weight Watchers' Points. I should have figured out the Points value before making them. From my calculations there is 185 calories, 10.8 grams of fat, and 3.75 grams of fibre, which makes each muffin 4 Points. They do not taste good enough to warrant this many Points in my opinion!