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
Yield: 24 mini-muffins
Calories: 100kcal
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.
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