I think this is the recipe I’m most excited about from all my gluten free recipe experimenting last week!!! Cher left this recipe in the comments section in my Gluten Free Experiment post and since I had all the ingredients on hand, I gave them a try. (Cher, I’d like to give you a BIG hug!!!)
Upon first glance, it seems that there would be too much liquid in these, making for a really runny batter. But nope…it’s just right. I mixed them up, baked them, then held my breath: Would my kids like them? They smelled good…they looked good…but would they taste good?
Oh. My. Muffin.
EVERY boy in my house scarfed these up…my pickiest son exclaiming, “Mom! These taste like CAKE!”
It’s only been a week, but I think I’ve made three batches of these already. We all love them.
Gluten Free – Dairy Free Muffins
- 6 eggs
- 4 Tablespoons Coconut Oil
- ½ cup honey
- ¼ teaspoon salt
- ½ cup Coconut Flour
- ½ teaspoon baking powder
- Add-In Ideas:
- ¼ cup chocolate chips
- ½ cup fresh berries
- ¼ cup chopped, dried fruit
- Mix all ingredients together, throw in an add-in if you'd like, then pour batter into a well greased muffin pan.
- Bake at 350 for 15-17 min.
By themselves, these muffins are awesome…but with chocolate chips. Oh my!
With both Coconut Oil and Coconut Flour in these, you would think they would have an overpowering coconut flavor. You can taste a bit of coconuty-goodness, but it’s not strong. Read this post explaining about the differences in coconut oils – try expeller pressed coconut oil if you don’t like the taste of coconut!
So where can you get Coconut Flour? I usually get mine from Tropical Traditions, but just saw this great pack of Coconut Flour at Amazon and decided to snatch it up. I think we’ll be making a lot of these muffins in the future…whether we remain gluten free or not. What an EXCELLENT little healthy muffin!!!