Recipe Review: These muffins have a pleasant, light flavour. If you've never used coconut flour before then I suggest trying this recipe as your first experience. As you can see from the picture I probably should have placed more mixture into fewer cups as these made little bite size muffins. They don't rise very much so better to fill fewer cups to the brim to get a better muffin. I'm also confused as the photo on her website depicts really yellow muffins where mine were quite pale. Not as attractive as her lemony yellow ones.
Cooking time: 30 – 40 minutes Serves: 6 – 10 muffins
Preheat oven: 180°C / 350°F
- ½ cup coconut flour
- 2 tbsp chia seeds
- ¼ tsp baking soda
- zest of 2 lemons
- pinch of salt
- ¼ tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- ½ cup almond milk
- ½ tsp liquid stevia or ½ cup honey
- 4 eggs
- ¼ cup coconut oil, melted
1. In a medium bowl add coconut flour, chia seeds, baking soda and pinch of salt, mixing together thoroughly so the chia seeds and baking soda are combined well with the coconut flour.
2. In another medium bowl crack eggs and add vanilla extract, almond milk mixed with stevia or honey, melted coconut oil, lemon juice, and apple cider vinegar.
3. Add lemon zest to the dry ingredients you just mixed and pour the wet ingredients into the dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left.
4. Pour into paper muffin cup lined regular muffin tins or silicon cups at least ¾ way to the top. Bake for 20-25 minutes or when pierced with a toothpick and it comes out clean.
5. Pull out of the oven, allow to cool for 5 minutes and twist out of muffin tin and place on a cooling rack and let cool for 10 minutes.
The amount you get out of this really varies depending on how much you fill your muffin tin papers.
I would try these again, filling fewer cups and making sure I put enough lemon zest and juice in as perhaps I missed something last time and that's why they were so pale.