In an effort to clean out my pantry here in Germany before we make our trek across the pond, I came up with a simple recipe for muffins. I used coconut flour which I find very hard to bake with as it soaks up a lot of liquid and the end result can be quite dense and dry. So while this recipe is grain and gluten free, it is not vegan. Perhaps when I have sufficient amount of time and ingredients, I will play around with the recipe a bit more and try to clean it up a bit.
Coconut flour is rich in protein, fibre and lauric acid. Lauric acid is known for thyroid health and healthy skin! That said, it is also a saturated fat, so be aware of how much you consume. Because coconut flour is dense, you wont be needing much in most recipes. There isn't a 1:1 ratio to regular grains - you will need to substitute 1/4 C per 1 C of regular grain flours.
1/2 C coconut flour
1 C applesauce
2 Tbsp Maple syrup (or any sweetner you like)
1 Tbsp Cinnamon
1 tsp nutmeg
1 tsp baking soda
1 tsp apple cider vinegar (activates baking soda)
1/4 C olive or coconut oil
*option to add 1/4 C chopped walnuts, apple chunks or chocolate chips
Preheat oven to 350C
Mix above ingredients in a blender or with a hand mixer until smooth.
Line muffin tins with liners or grease with oil.
Bake 20-25 min until top is golden brown and not squishy to the touch.
Remove and cool at least 5 min before removing. Store in an airtight container.