Recipe from the Coconut Files: Coconut-Berry Muffins

In my quest to find alternative flours that are higher in nutrients than rice flour, I happened upon Coconut Flour. It's higher in fiber and packs a protein punch as well. Because very little is needed in recipes (it soaks up liquids like a champ), it's easy on the wallet.

I was in the mood for muffins, so I checked out some recipes using Coconut Flour. Ultimately, I was inspired by Elana's Pantry and just made a few changes based on my own dietary restrictions, tastes, and what I had in the house. Here's what I came up with:

Coconut-Berry Muffins

Ingredients (makes 6 muffins):
1/3 c Coconut Flour
¼ t salt
1/2 t baking soda
2 T oil
2 T Agave
3 eggs
½ cup fresh or frozen berries (I did strawberries in my 1st batch & blueberries in my 2nd)

Directions:

1. Combine coconut flour, salt and baking soda
2. In a different bowl, whisk the oil, agave and eggs
3. Stir the dry ingredients into the wet, then fold in the berries
4. Grease a muffin tin with oil
5. Spoon the batter into the muffin tins evenly (makes 6)
   
6. Bake at 350° for 13-16 minutes, or until firm

While they won't bake up as high as other muffins, they have a great texture - no grit what-so-ever. My non-GF husband even like them. Enjoy!

Oh, don't forget to check out this month's GF recipe roundup: Go Ahead Honey, It's Gluten Free. This month, the theme is manly food...