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. Working with Coconut Flour takes a little practice! I highly recommend you invest a few dollars and purchase this book.
NOTE: I usually add additional Vanilla Extract, but that is a personal preference. You can also substitute 2 to 3 Tablespoons of Honey, or Yacon Syrup as your sweetener when you have completed Maintenance….as I said, the recipe is very forgiving. Enjoy and be creative!
Bruce Fife’s Coconut Flour Muffins
* Bring your eggs to room temperature to improve volume.
3 Pastured Eggs
2 Tablespoons Pastured Butter, melted
2 Tablespoons coconut milk, or whole milk
30 drops of liquid stevia or 1/4 teaspoon of powdered stevia
1/4 teaspoon of sea salt
1/4 teaspoon gluten free Vanilla Extract (I use 1 teaspoon)
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
Blend together eggs, butter, coconut milk, stevia, 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 or 12 Mini Muffins
SPECIAL 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.