Coconut Flour Walnut Muffins Gfsf Food

GLUTEN-FREE COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
• Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
• Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
• Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

BANANA WALNUT COCONUT FLOUR MUFFINS (PALEO)

Steps:

• Preheat oven to 350 degrees and grease a 12 cup muffin tin.
• In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
• In a smaller bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas, and vanilla.
• Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined.
• Stir in the ¼ cup walnuts.
• Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top.
• Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

COCONUT MUFFINS

Steps:

• Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
• In another bowl, blend the coconut milk, eggs, butter, and vanilla.
• Pour the egg mixture into the dry ingredients and blend well.
• Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.

COCONUT CARROT MUFFINS

Steps:

• Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.