only so many eggs- a coconut flour muffin recipe

We can only eat so many eggs. Maybe you can relate. If you can, here’s a fast, easy and simple coconut flour muffin recipe.

Cinnamon muffins


1/2 cup coconut flour, measured by sweeping the cup in the bag and leveling the top with a table knife.

1 TBSP grassfed unflavored gelatin

1 TBSP arrowroot powder

1/2 tsp salt

1 1/2 tsp aluminum-free, non-gmo baking powder

1 1/2 tsp organic cinnamon

1/2 cup melted organic or grassfed butter

4 eggs from pastured chickens

1/2 cup honey

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line muffin pan with liners. Mix all ingredients well. Divide between 12 muffin cups. Bake for about 17 minutes, remove from pan and cool on wire rack. Serve!

The gelatin and the arrowroot powder give the coconut flour the structural support to hold the bubbles created by the leavenings. The arrowroot powder absorbs some of the moisture to give a more traditional crumb, the gelatin keeps them from being too crumbly. Neither are absolutely necessary. The arrowroot may easily be omitted it you are sensitive to it. If you need to replace the baking powder, 1/2 tsp cream of tartar and 1/4 tsp of baking powder may be substituted. The gelatin adds some wholesome amino acids, so its worth including if you can. Both the baking powder and the arrowroot powder defy my rule of being required to have nutritional merit to be included in a recipe- they are rare exceptions which are not harmful for us.

Some people say coconut flour is the healthiest flour. I say that the jury is still out and since its quite a new health food fad (its been around for a while, its new as a fad), it may be some time until we hear its down-sides. It is “defatted” after all (who knows how that process damages it), and chances are that that much fiber is going to remain in the intestines, unutilized by the body, and become food for something else, possibly not all “happy” flora. It is almost surely better than white wheat flour, and in my reasoning, preferable to the frequent use of nut flours full of pro-inflammatory fatty acids and oxalates (a few properly prepared nuts, instead of large quantities of nuts in flour form, serve a very different dietary purpose). SO when I do not have time to sourdough freshly ground, sprouted whole wheat, my first preference, I use coconut flour. I do try to balance all flours, starches, disaccharides and such, by not over-using any one. They are all served occasionally and in moderation.

Share your thoughts on baking!


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