This is Paul's go-to coconut muffin recipe, which he changes up a bit each time he makes it. He also tops off the 2/3 cup of coconut flour with unsweetened shredded coconut to get bigger muffins, and varies the spices each time.Sometimes he swaps the maple syrup with a bit of molasses and honey, and adds up to a cup of chopped, walnuts, raisins, dates, or whatever else he has on hand. He also doesn't need to grease the muffin tin, but that's totally up to you. I like to use muffin liners so I can store them easily. The muffins are a bit denser than my usual muffin recipes, so you may want to add another egg if you like lighter muffins, but totally up to you.For SCD, use honey.
Servings: 12muffins
Calories: 258kcal
Ingredients
2/3cupcoconut flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1teaspoonground cinnamon
5eggs
1/2cup maple syrupor honey
1/4cupcoconut oilmelted
1teaspoonvanilla extract
1medium applepeeled and diced into bite-size pieces
1cupof chopped walnuts raisins, and other dried fruits or nuts
Instructions
Preheat your oven to 375° (190° C, or gas mark 5). Prepare a muffin pan with liners, or rub with coconut oil.
In a large bowl or mixer, combine the coconut flour, baking soda, salt, and cinnamon and mix until well blended.
Add the eggs, honey, oil, and vanilla to the flour mixture and blend well. Let the batter stand for a few minutes to allow the flour to absorb the moisture.
Fold in the diced apples, walnuts, raisins, and any other additions.
Fill the muffin liners with batter and bake for 20 minutes, or until a toothpick inserted in a muffin comes out clean.
Cool and serve.
Store at room temperature, for a few days, or in the refrigerator for a few weeks.