Adapted from The Whole Life Nutrition Kitchen
Muffins aren’t something I make very often. To me, they’re like glorified cupcakes all dressed up for breakfast. I typically find them too sweet and lacking in any real nutrition. And then I met these babies. Oh, my my my. Not only are these moist muffins lightly sweet, they are teeming with goodness. Almond butter, bananas, egg – those are all breakfast foods! As a side bonus, you’ll notice these muffins are free of grains, gluten and dairy (in case you care about reducing or avoiding any of those things).
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12
If you don’t have coconut flour on hand, will regular baking flour work?
Great question. I can only tell you what I know about the properties of coconut flour vs. traditional grain flours, but since I’ve not tried it myself please use these comments as a guide. I know for certain you cannot substitute a grain-based flour at a 1:1 ratio. Coconut flour is very absorbent, so very little is needed. This recipe only calls for a little more than 1/4 cup of coconut flour. From what I’ve read, you would need to use about 1 cup of traditional flour in place.
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