You won’t miss the gluten in these sweet and fluffy coconut muffins!
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.
Per Serving: 234 calories; protein 4.2g; carbohydrates 20g; fat 16.3g; cholesterol 62mg; sodium 273.8mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.