One of the things I had wanted to do with this blog was to share some Gluten Free recipes that I had either found, reworked or tried and were successful.
This will be the first of many that I hope you enjoy.
I have tried several variations of muffins as well as several different kinds and blends of GF all purpose flours. I decided that I would try coconut flour. It has a wonderful aroma and you use a very small amount for recipes. So it can be quite inexpensive to use compared to other GF flours. It is also very high in and protein fibre (more than wheat flour) and low in carbs, so it may help other diets as well.
1/2 cup sifted Organic Coconut Flour
4 tablespoons Organic Virgin Coconut Oil melted
1 very large or 2 small ripe bananas, mashed
5 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup choc chips [dairy free]
Blend together eggs, butter, banana, sugar,chocolate chips, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 400F for 18-20 minutes. Makes 12 muffins.
Recipe adapted from Tiana Coconut site. They are incredibly moist compared to some muffins made with other GF flours, my daughter loves these. I make them at least once or twice a week and they are gone by the third day [she is the only one eating them] They are great as a snack or even in the morning for a quick breakfast. I refrigerate them after baking, but if they last longer at your house they can be frozen!