What is the secret to baking with coconut flour?

Use a 1:4 ratio when substituting coconut flour with all-purpose flour . This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

What ingredient provides tenderness to a muffin?

Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor, as in the case of butter.

Which is better to bake with coconut flour or almond flour?

They can both be used interchangeably in most recipes but almond flour is preferred for soft delicate cakes , and almond meal is best used in savory recipes.

Does coconut flour need more baking powder?

Replacing wheat flour with coconut flour Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder .

What not to do when making muffins?

Common Muffin Making Mistakes To Avoid Over mixing the batter. Overfilling the muffin tray. Leaving the muffins in the pan after they have baked. Berries, nuts, and chocolate chips sink to the bottom. Mar 12, 2019

What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

What causes the muffins to be tough heavy or rubbery?

What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan . A large-size egg, about 1/4 cup, will give you the best results.

Is coconut flour hard to bake with?

Baking with coconut flour Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs when you're baking.

Can I substitute all purpose flour with coconut flour?

Coconut Flour Substitute You have to do a little playing around with a recipe if you want to substitute coconut flour for regular all-purpose wheat flour. The rule of thumb is to substitute only 20 percent of coconut for wheat flour. Flour made from coconut becomes dense and soaks up a lot of moisture when it bakes.

How do you make coconut flour taste better?

Just throw in more flavor when baking with coconut flour. If you're making sweet recipes, such as shortbread, chocolate chip coconut flour cookies, coconut flour muffins or pie crust, use extra chocolate, cocoa powder or vanilla extract .

What is the best way to use coconut flour?

Best Uses Pancakes, muffins, brownies and cupcake recipes specifically written specifically for this flour. Use up to 20% coconut flour in a gluten free flour blend. Works well with mild flours like millet, white rice and almond flour. Dec 5, 2022

Recipe Connection: Grain-free Coconut Muffins (2024)

By Katie Kimball @ Kitchen Stewardship® / Published: 10/01/2013 / Updated: 10/20/2020

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Table Of Contents

Recipe: Easy Grain-free Coconut Muffins
- GLUTEN-FREE CAN BE CONFUSING BUT IT DOESN'T HAVE TO BE HARD!

Recipe Connection: Grain-free Coconut Muffins (1)

I’ve had these grain-free coconut flour muffins in my freezer for the past two years straight. Not the same dried-out 2-year-old muffins, but consecutively.

As in, as soon as we run out, I make more and restock the freezer.

They’re so moist and easy to make, and they thaw in less than 30 minutes no problem, so these are my super-emergency-have-to-leave-the-house-NOW stash.

They vary in flavors, from plain to cinnamon-raisin or banana-nut, to my favorite, cranberry-walnut, or the kids’ fav, blueberry. The recipe is such a blank slate that you can pretty much make it into anything you want (and in Healthy Snacks to Go, the second edition, I did – I took the spices from our favorite healthy pumpkin muffins and made grain-free pumpkin muffins too).

I like to surround myself with easy, versatile, flexible recipes, like those famous muffins I just mentioned, which are made in one bowl and had no problem morphing into delicious gluten-free pumpkin muffins (that were also egg-free, dairy-free, and nut-free).

Recipe: Easy Grain-free Coconut Muffins

Grain-free Coconut Muffins

5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review

Author: Katie Kimball
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 12 1x

Ingredients

UnitsScale

6 eggs
1/4 c. unrefined coconut oil, melted
1/2 c. honey or maple syrup
1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
1/2 c. coconut flour (use the code STEWARDSHIP for 10% off at that site!)
1/2 tsp. baking soda

Cook Mode: prevent your screen from turning off while you're making this recipe

Instructions

Preheat oven to 375F.
Beat or stir eggs, coconut oil, honey and salt together until smooth. Be sure to mix the oil in immediately as it will likely solidify as soon as it hits the cold eggs.
Sift coconut flour into the batter and sprinkle baking soda over the top so that it mixes in evenly. Beat or whisk hard until smooth.
I highly recommend using muffin cup liners for this recipe, but if you don’t mind the clean-up, you can grease 12 muffin cups with coconut oil.
Divide batter evenly between 12 cups (usually about halfway full) and bake at 375F for 10-15 minutes (350F if you use all honey) until a toothpick in the center comes out clean and tops are springy, not mushy.
Remove to a wire rack to cool. Store at room temperature 3-5 days or freeze immediately.
Makes 12 muffins.

Notes

* I often use half maple syrup and half honey; I like the way the flavors balance out. I’ve also successfully used both date sugar and sucanat, so I’m pretty confident any granulated sweetener will work as well.

* This recipe was previously exclusive to my “on the go” eBooks, Healthy Snacks to Go and The Healthy Lunch Box enjoy it on the house!

* More on how to bake grain-free with coconut flour.

* And my comparison of 3 different coconut flour brands to find the best brand of coconut flour.

Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

I’m guessing that if I did find a 2-year-old muffin in the freezer, it would still be moist and tasty, to tell the truth.

Have fun with this one!

GLUTEN-FREE CAN BE CONFUSING BUT IT DOESN’T HAVE TO BE HARD!

Recipe Connection: Grain-free Coconut Muffins (5)

I’m thrilled to share a FREE gluten-free cheat sheet mini eBook to help get you started!This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!

Get The GF Cheat sheet

Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

Category: Real Food Recipes

Tags: baking, coconut flour, coconut oil, cranberries, evergreen, gluten free, grain free, muffins, nuts, Real Food Recipes, snacks