These muffins were awesome! I have been experimenting with coconut flour a lot, and have been working towards gluten free. I don't know that I will ever be able to say I am fully gluten free, but I have cleaned out a lot of unnecessary foods in our eating habits. This recipe turned out much better than some of the experiments that I have not posted about...
Give these a go! They are a great option for snacking, and for the kiddos.
What you will need:
Muffin Ingredients:
1/2 Cup Coconut Flour
1/4 Cup Baking Soda
1/4 Tsp Salt
4 Organic Eggs
1/3 Cup Almond Milk
1/3 Honey or 100% Maple Syrup
Cinnamon Topping Ingredients:
2 Tbsps Ground Cinnamon
4 Tbsps Honey or 100% Maple Syrup
2 Tbsps Coconut Oil
1/4 Cup Chopped Walnuts
Instructions:
Preheat oven to 350 degrees. Place liners in all of your muffin tins.
In a large bowl combine coconut flour, baking soda, and salt. Mix well. Next, add the eggs, milk, and honey to the dry mixture. Mix all ingredients until combined. Set the batter aside for several minutes to allow the coconut flour to absorb the moisture.
While you are waiting for the muffin mixture, mix all of the topping ingredients in a separate bowl. Make sure they are mixed and combined.
Once the muffin mix has had time to sit, pour the muffin mix into each tin, and only filling it about 1/4 of the way full. This should leave you with 1/2 of your batter left. Drizzle in a small amount of topping in to each tin.
Fill each of the tins with the remaining muffin mixture. Last, top each of the muffins with the remaining topping mixture.
Bake the muffins for 20-25 minutes, or until a toothpick can be interested in the center of each muffin and comes out clean.
Let cool, and enjoy!!
-Motivated Mommy Clayton-
You can always find me on my Beachbody website!!
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