I’ve been getting back into my baking mojo lately and when I do bake coconut flour is one of my favourite gluten and wheat free alternatives to use. Higher in fibre, protein and healthy fats but lower in sugar it’s perfect for those with gluten sensitivity, leaky gut, nut allergies or paleo dieters.
They are super moist and make a great mid-afternoon treat or breakfast on the go.
Makes 10-12 muffins
1 cup of coconut flour
1/4 cup milk of choice – I use oat, almond or coconut & all work well
1 tsp baking soda (gluten free)
1 tsp cinnamon
1/4 cup of honey
1/4 cup of melted coconut oil
1 over-ripe banana
Pinch of sea salt
Place all the ingredients in a food processor to form your muffin mixture. Once all ingredients are blended together the mixture should be wet and thick but not runny, if it is add a bit more flour then mix again.
Once happy with the consistency add a generous handful or two of blueberries and divide the mixture into your muffin cases. (Remember they will rise when they bake so don’t over-fill the cases our you’ll have over-flowing muffin tops!)
Sprinkle some flaked almonds on top for crunch and bake for 15-20 minutes at 200.C You’ll know they’re done when you can pierce them with a knife and it comes out clean.
Place on a cooling tray and allow 5 minutes before devouring! Then store in an air-tight container and they will keep for 2-3 days, but let’s be real they’re never going to last that long! 😉