Baking with coconut flour can be challenging. It soaks up an incredible amount of moisture (that’s why most recipes call for an insane amount of eggs) and can lead to a very doughy and tough baked good. I haven’t baked with it for very long, but have learned a few things along the way.
1. For most recipes, coconut flour works well with almond flour to bind the ingredients together. Using almond flour reduces the required number of eggs, too.
2. If you’re baking with coconut flour and avoid coconut milk or coconut oil in the recipe, your end product won’t taste too “coconutty”. So even if you’re not a huge coconut fan, you might just enjoy the final result.
3. For a less dense muffin or cake, use a dry sweetener instead of a wet one. Instead of honey or maple syrup, reach for sucanat or maple sugar.
4. While it’s a bit more expensive than other ingredients, you don’t need much in each recipe. A little goes a long way.
Last week I was about to make Molly’s coconut banana muffins again and remembered I had just picked up some pumpkin. So I swapped out the banana for pumpkin, made a few other tweaks, and the end result was a moist, light muffin with little specks of chocolate throughout. I ate 3 in one sitting. Terrible, I know. But gosh are they good.
Pumpkin Muffins with Chocolate Chips (Grain Free, Paleo, Primal, Gluten Free)
I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar. You can leave the chocolate out of the recipe and substitute pecans, walnuts, or even blueberries.
Makes 24 regular-size muffins or about 36 mini muffins. Adapted from Organic Spark.
For the Batter:
6 large eggs
1/3 cup heavy cream (or coconut milk for Paleo)
1/4 cup plus 2 tablespoons organic whole cane sugar or sucanat (or 1/4 cup honey for Paleo/Primal)
1 teaspoon vanilla extract
1 stick unsalted butter, melted
3/4 cup coconut flour
2 teaspoons grain-free baking powder (see above)
1 teaspoon baking soda
3/4 teaspoon Celtic sea salt
1 cup cooked and pureed pumpkin
5 ounces organic mini chocolate chips, or chopped bittersweet chocolate (I used Enjoy Life. Only 3 ingredients and no soy!)
Preheat oven to 400 degrees F and adjust rack to middle position. Line muffin pan with muffin liners. Whisk eggs, cream (or coconut milk), sucanat (or honey), vanilla and butter in a large mixing bowl. Sift coconut flour, baking powder, baking soda, and salt over a medium mixing bowl. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin and chocolate. Spoon batter into muffin cups. Bake for 15 minutes, until golden brown on top. Cool. Store muffins in an airtight container for 3 days.
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