I have been testing muffin recipes this week and my in-house taster Gordy has very busy eating them.
My plan: To come up with a healthy muffin recipe using coconut flour, coconut sugar and coconut oil.
The method: Having never baked with coconut flour, I wasn’t sure what to expect. The first few batches I baked used just the coconut flour, I found the muffins too dense and heavy. I wanted a muffin with texture, so I added spelt flour, nuts for crunch and currents for sweetness.
What the experts are saying: Marla: ‘I think this is a really good muffin, moist and not too sweet. You could add a handful of chocolate chips or some shredded coconut to the mix.’ My taste tester is happy and I am he has no idea that this is a certified healthy muffin he is snacking on. He said ‘the muffins are delicious’ and asked me ‘what are we testing next week’…‘cauliflower pizza crust,’ I answered.
Coconut flour is high in fiber and protein and is gluten-free. Since coconut flour contains natural sugar from the coconut meat, the good news is baked goods need less added sugar.
RECIPE WILL RETURN SHORTLY