1/2 cup packed coconut meal (coconut flakes blended until fine)
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda
Instructions
1
Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.
2
Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups.
3
Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick.
4
For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly.
5
For ‘Berry Streusel Muffins’, mix and top with the following before baking:
– 1/2 cup Xylitol (or raw cane sugar)
– 1/3 cup almond flour
– 1/4 cup butter
– 1 1/2 teaspoons cinnamon
6
* Make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.
Coconut Flour
Our Organic Coconut Flour is Low Carb, High Fiber, 100% Non-GMO and Gluten-Free, Vegan & Dairy-free. It’s perfect for Paleo, Keto Diet Flour for Cooking & Baking.
All our products are USDA Certified and contain no fillers or additives.
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