Coconut and Almond Flour Peanut Butter Muffins.

Dear Cyber-Friends,

Time for another recipe! I’m going to show you how I make something that quickly became a staple of our household: Coconut Flour Muffins.

You can find the original recipe, and many others, in the very informative Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat, by Bruce Fife, N.D.

My version, a double batch with a few additions, calls for the following ingredients:

2 tablespoons Coconut Oil

1/3-1/2 cup Raw Sugar (depending how sweet you want them)

6 Eggs

1/2 cup Peanut Butter

1/2 tsp Sea Salt

A generous dash or two of Cinnamon and Nutmeg.

about 1/2 teaspoon EACH of Almond Extract and Orange Extract (I just splash it in,so it might be a little more.)

1/3 cup EACH of Coconut Flour and Almond Flour

1/2 teaspoon Baking Powder

Depending on the room temperature of where you live, the coconut oil made be solid, liquid, or somewhere in-between. Since it’s been a little cool in Hawaii, the coconut oil is semi-solid right now. If it’s totally solid, you’ll want to warm it up before you start.

Here’s what mine looked like in the bowl, after I chopped it up a bit in the bowl with the whisk:

I mixed it with the raw sugar before adding anything else, to help it from getting too lumpy:

Then I mixed in the eggs and peanut butter, and whisked until smooth:

Then I started preheating the oven to 400 degrees (Fahrenheit), and added the salt, spices, and extracts. This might help give you an idea of how much I used, since I never bother with measuring them:

After everything else is added and blended smooth, then you add the flours and baking powder last. The original recipe calls for all coconut flour, which is a perfectly yummy option. Just remember that coconut flour is REALLY good at absorption, so the longer it get mixed and sits, the thicker it will get.

Mix them all well, and you’ll get about this consistence:

Perfect for dropping into muffin tins!

I always use papers in the tins, by the way, and by the time you finish filling them all, the oven should be hot.

This makes 12 full-sized muffins. Bake for about 15 or so minutes — check if they need a minute or two longer.

Let them cool on a rack. They peel way better if you wait!

If you aren’t going to finish them in a day or two, store them in the freezer to keep them from going bad. They last for a long time that way, and are super easy to heat up (or eat cold!), and they make a very nutritious and easy breakfast-on-the-go.

Happy eating!

Love,

Gegi.