Flour Power

I’ve been experimenting with coconut flour, which seems to be all the rage these days.

A few weeks ago I made these blueberry muffins using coconut flour, but they were too mushy for my taste because the recipe called for so many eggs. They were pretty though and the blueberries still tasted great.

But these banana-nut muffins are really tasty and encourage me to keep going.

So why coconut flour? I love baked goods but regular flour just doesn’t like me so much. So, I found some alternatives to test out. Coconut flour is high fiber and gluten free. I’m still learning how to use it and experimenting to get them a bit less eggy and dense. I love the light, airyness of a regular muffin. I’ve also heard almond flour works well but haven’t tried it yet. I might have to talk to this woman, who seems to have figured it all out.

So here’s the recipe - originally from recipezaar.com

• 3 tablespoons butter, melted (or coconut oil) - I used a combination of the two
• 3 eggs
• 1/3 cup sugar - I used agave instead
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1 mashed banana - mine was small so I added another
• chopped nuts (optional) - I used pecans and added some cinnamon
• toasted coconut for tops (optional) - I didn’t bother

Directions: preheat oven to 400 degrees and use liners or grease your pan. Then just mix everything together, put them in the muffin cups and bake for 15 minutes. Mine popped right out (barely any sticking). Happy baking!