Saturday, June 4, 2011
Coconut Flour Carrot Muffins
These are a delicious, moist, healthy gluten-free coconut flour muffin. I altered a basic recipe I found on Elena's Pantry, changing a few ingredients and quantities to suit our tastes and the ingredients we have on hand. They only use a little bit of coconut flour, so the coconut flavor is very subtle, they don't taste very "coconut-y" (is that a word?). They are bit moist, and did stick slightly to the muffin tin, despite greasing it well, but their taste and texture is absolutely superb. I'm sure I'll keep working on this recipe to perfect it, but I thought I would share it now anyway.
1/3 cup cocont flour
1/4 tsp salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 cup honey
1 tablespoon vanilla (no, this is not a typo, you really do use that much..gives it awesome flavor!)
1/4 cup oil (whatever oil you typically use...coconut, grapeseed, etc,. I typically use coconut oil.)
1 1/2 cups shredded carrots
1/2 cup of add-ins (chopped nuts, raisins, dried cranberries, chocolate chips, white chocolate chips, shredded coconut..whatever you like).
Grease a 12- muffin tin. Mix dry ingredients in a bowl. Add honey, eggs, oil and vanilla. Mix well. Fold in shredded carrots and whatever add-in you choose. (In the picture, I used a combination of chocolate chips and white chocolate chips that I wanted to use up.) Spoon equal amounts of batter into each tin and bake at 350 degrees for 20 minutes.
Allow to cool in tin before removing.
Enjoy these yummy, gluten-free coconut flour muffins!