Recipes

Coconut Flour Vanilla Muffin

My daughter LOVES sweets and especially cakes. since she was a child I made muffins and called it muffin 'cake'.  Up to this day she still calls muffins with a 'cake'. I made a few gluten-free muffins but I like this one as I can use coconut flour for more fiber and keep it low GI. Plus its paleo.  I used the flavored Extra Virgin Oilve Oil for this recipe which had a very nice aroma but you can also use normal EVOO and add the vanilla extract too. Enjoy this super easy & healthy muffin! (Makes 9 Medium Muffins) Ingredients:  100g, coconut flour  100g, tapioca starch 1 tsp., baking soda 1/2 tsp., Himalayan Crystal Salt 3 eggs 160g, coconut sugar 1 Tbsp, vinegar 90g., Extra Virgin Olive Oil with vanilla flavor  Instructions: Preheat the oven to 175°C. Combine the coconut flour, tapioca starch, baking soda and salt together and sieve well. In a separate bowl beat the 3 eggs with coconut flower sugar, vinegar and the oil.  Add the flour in by small portions (divided into 3-4 times ) and mix well. Pour the batter in the cups.This should be enough for 9 muffin cups. Bake at 175°C for 20 minutes. Once its baked, check with e stick if its thoroughly backed and if the stick comes out dry, let the muffins cool of on a rack and serve.