We had a leisurely Saturday on the mountain, the fog and freezing rain prevented us from venturing outside. It was a good day to hunker down and have a hearty breakfast, the kind that makes you forget about eating lunch. I decided to whip up a batch coconut milk muffins, keeping it simple with just a few spices. While many coconut flour muffins are heavy, this recipe produces a lighter, less dense muffin. Be creative; this recipe is very flexible and can be made with berries, chocolate chips, or modified by removing the sweetener to create a savory muffin.
6 Pastured Eggs (room temperature)
1/2 Cup Coconut Milk
1/4 teaspoon Sea Salt
2 Tablespoons Coconut or Palm Sugar (see note below)
1 teaspoon Baking Powder
1/2 Cup Coconut Flour (sifted)
1/4 Cup Tapioca or Arrowroot Flour
1 1/4 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
Dash of Ground Cloves
Optional: Coconut or Palm Sugar for topping.
NOTE: These muffins are not sweet, if you are craving a sweeter muffin you can add more coconut/palm sugar, stevia, raw honey or maple syrup.
Preheat oven to 400 degrees
Prepare muffin tin by greasing well with coconut oil or use muffin liners/cups.
In a small bowl combine salt, coconut flour, baking powder and spices (set aside).
In a medium sized bowl add eggs, coconut milk, coconut sugar.
Mix the eggs, milk and sugar by hand or using a electric hand mixer.
Add the dry ingredients to the wet and mix until well combined.
Pour the batter into the muffin tins.
Optional: Sprinkle the tops of the muffins with Coconut/Palm Sugar.
Bake full sized muffins for 15 to 20 minutes (approximately 10 to 12 for mini muffins).
This recipe will make 12 regular sized muffins or 24 mini muffins.