|The texture of these muffins is really moist.|
Tip: Make sure the eggs and maple syrup aren't too cold, or they'll make the coconut oil solidify.
3 eggs (local, organic, and humanely raised of course)
3 tb flax meal + 9 tb water (or an additional 3 eggs)
3 very ripe bananas
1 tsp vanilla
4 tb coconut oil (in liquid form)
1/4 c maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
3/4 c coconut flour, sifted
1/2 c walnut pieces
Preheat oven to 400* F. Crack the 3 eggs into a stand mixer and set the speed to medium-high (If you don't have a stand mixer, a hand mixer and a bowl work just fine). Beat the eggs for about a minute and add in the 3 tb flax meal and the 9 tb water. Increase the speed and mix until the flax meal is fully incorporated, scraping down the sides if necessary. Add in the rest of the ingredients one at a time in the order listed above. Spoon batter into a mini muffin pan greased with coconut oil and bake for 18-20 minutes. You may need to use a plastic utensil to get these muffins out of the pan. A few of mine crumbled a bit as I tried to remove them, so be careful because they're a bit delicate when warm. Transfer to a wire rack to cool. Enjoy!
|Delicious, Healthy, and Easy!|
Question: Have you ever baked with coconut flour? If so, what were your results? What are your favorite Gluten Free flours to bake with?