Coconut Flour Walnut Muffins Gfsf Recipes

GLUTEN-FREE COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
• Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
• Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
• Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

BANANA WALNUT COCONUT FLOUR MUFFINS (PALEO)

Steps:

• Preheat oven to 350 degrees and grease a 12 cup muffin tin.
• In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
• In a smaller bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas, and vanilla.
• Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined.
• Stir in the ¼ cup walnuts.
• Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top.
• Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

SAVORY COCONUT FLOUR MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 400 degrees.
• Grease 6 large muffin tins.
• Whisk eggs and mix in melted butter and apple cider vinegar if using.
• Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
• Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
• Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
• Enjoy with a dab of sweet butter and sea salt on top!

COCONUT FLOUR WALNUT MUFFINS G/F&S/F

Steps:

• Preheat your oven to 205 (400).
• Blend together eggs, coconut oil, honey, coconut milk, vanilla and salt.
• Combine coconut flour with baking powder and whisk into batter until there are no lumps.
• Fold in walnuts.
• Pour batter into greased muffin cups.
• Bake at 205 (400) for 15 minutes.
• Do not over bake as they will be very dry.
• Makes 6 muffins.