Coconut Flour Muffins

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Coconut Flour Muffins

I discovered coconut flour just after I finished my cookbook and realized there was probably a whole new cookbook in using coconut flour, milk, cream and butter.

Since then I have used the milk, cream and butter instead of dairy and the flour instead of almond meal. There is some controversy as to whether people with nut allergies are allergic to coconut.

Nevertheless coconut has some great health benefits. Check out  for some great info.

Also for a tonne of great coconut recipes check out FreeCoconutRecipes.com.

The Specific Carbohydrate Diet specifies that it is best to make ones own coconut milk as the tinned types have additives. I have found one tinned version that guarantees me that there are not gums or additives added. Check it out in my Amazon Store and look for Ayam Coconut Milk and Cream.

This muffin recipe is one of the first recipes I tried to put together. Stay tuned, as there are plenty more recipes on the way, including: Pancakes, Crepes, Custard and Bread.

Coconut Flour Muffins

Pre-heat oven to 160ºC/320 F – baking time 25 minutes

3 egg yolks and 3 egg whites

1 tsp vanilla essence

150 g (½ cup) honey

1 Tsp coconut oil

75 g (¾ cup) coconut flour

1 tsp bicarbonate soda

100 g (1 cup) apples or berries or bananas

Line a six-hole muffin tin with baking paper: To do this I cut out 6 pieces of baking paper about 10 cm on each side. Then I dab a little coconut oil on the bottom of the each muffin tin to hold down the baking paper as you press it into the tin.

Mix the eggs yolks with the vanilla essence, honey and coconut oil using an electric beater until well combined and frothy.

Then add the sifted coconut flour and bicarbonate soda and mix well.

Fold the fruit under.

Then whisk the egg whites until stiff and mix this into the muffin mixture.

Then place in the oven for up to 25 minutes or until they feel firm to the touch.

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