As I mentioned before, I've not ventured into the land of "gluten-free" very often.
Particularly in baking.
Enter my mom.
She recently confessed that some time ago, she heard/read about the benefits of coconut flour and proceeded to order a 25 lb (!!!) bag of it. Organic and all. And it had been sitting unopened in her laundry room ever since. She didn't really know what to do with it.
I graciously told her that I would be more than happy to take some of it off of her hands and play around with it. After all, I do a lot more baking than she does these days, with a family of 7 and all. She's just cooking for herself and Dad most of the time. She was delighted to share her abundance with me and gave me at least 12 lbs of it a couple of days ago.
As I was deliberating what to make for breakfast this morning, I remembered the bananas languishing on the counter top and decided banana coconut muffins would be just the ticket.
I looked through a few recipes before deciding on one from Tropical Traditions, which is my favorite company from which to purchase coconut oil.
Having never baked with or even tasted coconut flour, I wasn't sure what to expect.
I read that coconut flour is high in fiber and protein, is of course gluten-free, and can be added to standard wheat recipes in small amounts to add extra protein. Some recipes of muffins and quick breads can be accomplished with 100% coconut flour. Since coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The coconut flavor is fairly mild.
You need much less flour than in regular recipes - but that is countered by needing a lot of eggs, since it's a very dry and thickening flour. So these muffins end up with lots of protein from all those eggs and the flour - and that's not a bad thing.
I thought they were delicious. The texture and flavor is a bit different from traditional wheat muffins, but I enjoyed them a lot. The kids commented that they seemed not as sweet as our normal muffins, probably because I didn't sprinkle chocolate chips on top (don't know where they get the idea they need chocolate for breakfast. I mean, really.) I found them to be just sweet enough. Grant thought they were really good, too.
I will definitely make them again - variety is great - plus I still have 12 lbs of coconut flour to use!
adapted slightly from Tropical Traditions
Yield: 16 regular muffins
1 cup coconut flour (organic is best)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
6 eggs
4 Tbsp. melted coconut oil (OR 2 Tbsp. melted butter + 2 Tbsp. oil)
3/4 cup milk
3 Tbsp. honey
1 Tbsp. brown sugar
1 tsp. vanilla extract
2 ripe bananas, mashed
Preheat oven to 350°.
Sift the coconut flour, baking soda, baking powder, and salt together into a small bowl. Set aside.
In a medium sized bowl, beat eggs together. Add oil, milk, honey, sugar, and vanilla. Whisk together to blend.
Stir in coconut flour mixture and bananas until well blended. Batter will be thick. Divide batter among greased or paper-lined muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
As I mentioned before, I've not ventured into the land of "gluten-free" very often.
Particularly in baking.
Enter my mom.
She recently confessed that some time ago, she heard/read about the benefits of coconut flour and proceeded to order a 25 lb (!!!) bag of it. Organic and all. And it had been sitting unopened in her laundry room ever since. She didn't really know what to do with it.
I graciously told her that I would be more than happy to take some of it off of her hands and play around with it. After all, I do a lot more baking than she does these days, with a family of 7 and all. She's just cooking for herself and Dad most of the time. She was delighted to share her abundance with me and gave me at least 12 lbs of it a couple of days ago.
As I was deliberating what to make for breakfast this morning, I remembered the bananas languishing on the counter top and decided banana coconut muffins would be just the ticket.
I looked through a few recipes before deciding on one from Tropical Traditions, which is my favorite company from which to purchase coconut oil.
Having never baked with or even tasted coconut flour, I wasn't sure what to expect.
I read that coconut flour is high in fiber and protein, is of course gluten-free, and can be added to standard wheat recipes in small amounts to add extra protein. Some recipes of muffins and quick breads can be accomplished with 100% coconut flour. Since coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The coconut flavor is fairly mild.
You need much less flour than in regular recipes - but that is countered by needing a lot of eggs, since it's a very dry and thickening flour. So these muffins end up with lots of protein from all those eggs and the flour - and that's not a bad thing.
I thought they were delicious. The texture and flavor is a bit different from traditional wheat muffins, but I enjoyed them a lot. The kids commented that they seemed not as sweet as our normal muffins, probably because I didn't sprinkle chocolate chips on top (don't know where they get the idea they need chocolate for breakfast. I mean, really.) I found them to be just sweet enough. Grant thought they were really good, too.
I will definitely make them again - variety is great - plus I still have 12 lbs of coconut flour to use!
adapted slightly from Tropical Traditions
Yield: 16 regular muffins
1 cup coconut flour (organic is best)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
6 eggs
4 Tbsp. melted coconut oil (OR 2 Tbsp. melted butter + 2 Tbsp. oil)
3/4 cup milk
3 Tbsp. honey
1 Tbsp. brown sugar
1 tsp. vanilla extract
2 ripe bananas, mashed
Preheat oven to 350°.
Sift the coconut flour, baking soda, baking powder, and salt together into a small bowl. Set aside.
In a medium sized bowl, beat eggs together. Add oil, milk, honey, sugar, and vanilla. Whisk together to blend.
Stir in coconut flour mixture and bananas until well blended. Batter will be thick. Divide batter among greased or paper-lined muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
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