I stumbled over this recipe for coconut blueberry muffins and having picked up a bag from a health store recently, I thought I’d give them a go.
There’s a lot to be said for the delicately flavoured flour that can easily be the substitute replacement for others. Made from coconut solids ground into a very fine powder, it has a very subtle scent and flavour. As it’s light and airy, it’s an excellent choice of flour for baked treats, such as cakes and biscuits. Gluten-free, rich in fibre and low in carbohydrates, it’s suitable for diabetics, celiac sufferers and anyone who wants to avoid a blood sugar spike.
A little goes a long way and a lot of moisture is required to balance the dryness of the flour, hence the need for so many eggs.
Makes approx 12
100g coconut flour
½ sea salt
1 tsp baking powder
½ cup + 2 tbsp raw honey
1 cup coconut milk
4 tbsp coconut oil (melted)
4 tbsp vanilla extract
4 tbsp Chia seeds
1 cup fresh blueberries
Combine coconut flour, salt and baking powder in a bowl. In a separate bowl or blender, whisk the honey, coconut milk, eggs, melted coconut oil and vanilla extract. Mix the wet liquid into the dry ingredients and mix in the chia seeds.
Fold in the blueberries and divide the batter into muffins cases/greased muffin tin.
Bake in a preheated oven for 25mins at 180˚C until they turn golden brown and when tested with a skewer, it comes out clean.