These low carb, high fiber muffins are a favorite in our home! The recipe as printed was developed by Bruce Fife and can be found in his “Cooking with Coconut Flour” cookbook. The recipe is very forgiving, so be creative; cocoa powder, pecans, flax seeds, poppy seeds, dried fruits….all work well with this muffin. I usually add additional Vanilla Extract, but that is a personal preference. You can also substitute Organic Raw Agave Syrup for the Honey, or I have even used Yacon Syrup….as I said, the recipe is very forgiving. Enjoy and be creative!
Bruce Fife’s Honey Muffins
* Bring all ingredients to room temperature.
2 Tablespoons butter, melted
2 Tablespoons coconut milk, or whole milk
3 Tablespoons honey
1/4 teaspoon of sea salt
1/4 teaspoon gluten free vanilla extract
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
Blend together eggs, butter, coconut milk, honey, salt and vanilla extract in a medium sized bowl with a fork.
Combine the sifted coconut flour with baking powder in a small bowl.
Mix into the egg mixture and stir with a fork until the mixture is smooth without lumps.
Pour batter into greased muffin tins.
Bake at 400 degrees for 15 minutes.
Makes 6 Muffins
NOTE: It takes a bit of time and elbow grease to get the batter smooth, be patient. Using an electric mixer changes the consistency of the batter, so stick with a fork for mixing.