|Coconut Flour Cherry Muffins|
I am continuing to focus on Coconut Flour recipes for my friends who are grain free and have nut allergies. Coconut Flour has been a staple in my pantry for several years; it’s great way to get fiber into your diet. Coconut Flour contains more fiber than any grain flour, a whopping 58%! For those wondering, whole wheat flour contains 14% fiber, while wheat bran typically contains 27% fiber. Coconut Flour is well tolerated by those with allergies, as coconuts are not nuts, they are Drupes (other drupes include peaches and olives). An added benefit of Coconut Flour is that it contains 14% coconut oil which is high in Lauric Acid. The oil of coconut is a medium chain fatty acid (MCT) which forms into monolaurin in the human body. Lauric acid and monolaurin have many heath benefits to include antiviral, antimicrobial, and antibacterial properties (more on that in a future post). The remaining 28% of Coconut Flour consists of water, protein, and carbohydrate. The recipe I am sharing today should actually be called Coconut Berry Muffins as you can substitute the berries of your choice and have a delicious, high fiber breakfast or snack. Since berries are not yet in season I pulled some organic cherries from the freezer to make these muffins.
Coconut Flour Cherry Muffins:
½ Cup Coconut Flour
½ tsp. Celtic Sea Salt
½ tsp. Baking Soda
¼ tsp. Baking Powder
6 Pastured Eggs
1/3 Cup Raw Honey (melted)
1/3 Cup Coconut Oil (melted)
2 tsp. Vanilla Extract
1 Cup Organic Cherries, (fresh or frozen), pitted and chopped
Preheat oven to 350 degrees F.
In a small bowl, combine coconut flour, salt, baking soda and baking powder.
In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended.
Mix the dry ingredients into the wet with a hand mixer.
Gently fold in Cherries (or other berries).
Place batter in a greased muffin tin or use paper liners for your muffin tins.
Bake in preheated oven for 20-25 minutes. Take them out and let them cool 5 minutes before serving.