These coconut walnut muffins are really awesome. Hard to maintain control or they’ll all be gone before you can blink an eye.

5 from 1 vote

Coconut and Walnuts Muffin (SCD)

"This is a basic coconut flour muffin recipe. Use this recipe as a base for simple muffins or add orange or lemon zest, dried fruit, or chocolate to this recipe to create your favorite muffin."-- Coconut Mama

Prep Time15

Active Time17

Cooling30

Total Time31

Course: Breakfast, Dessert, Salad, Snack

Cuisine: American, British

Keyword: coconut, muffin, walnut

Yield: mini-muffins

Calories: 100kcal

Author: Chef Verde

Materials

Dry Stuff

¾ c coconut flour Fine ground, I use KA brand
½ tsp baking soda
¼ tsp nosalt or sea salt
¼ c walnuts chopped

Wet Stuff

6 eggs organic ~~ 276 g liquid egg substitute
½ c coconut oil liquid ~~ 112 g
½ c honey raw, uncooked
1 tsp vanilla extract

Grass fed butter for greasing muffin pan.

US Customary - Metric

Instructions

Preheat oven to 350 degrees. and grease 24 cup baking pans with grass fed salt free butter.
In a small bowl, mix all dry ingredients together and set aside.
In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla.
Add dry ingredients to wet ingredients and mix well.
Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
Fill each muffin cup full of batter. I pat them flat and fill each cup.
Bake for 17 minutes or until toothpick test is passed.
Remove muffins immediately from pan gently, they should just drop out.
Let muffins cool before serving.
Store in airtight container in refrigerator. May be frozen to retain freshness.

Notes

Yields 24 coconut walnut muffins. I freeze almost immediately to preserve freshness.

I use these measured: 1/2 cup is 8T and 3/4 cup is 12T :>))

If using Fine Flour, Light King Arthur, use 90 g. For Bob's not so fine, use 84 g.

Adapted from Coconut Mama

Nutrition