Grain-free muffins that are even more moist the second day. Try these delicious muffins spread with softened butter or coconut oil. They also freeze nicely.
Preheat oven to 400˚. Locate a 12-cup muffin pan, and use a paper towel and softened butter to grease the cups. In a large bowl, combine egg, coconut milk, honey, sea salt and coconut extract. Whisk to combine. Once whisked, add melted butter. Whisk to combine and set aside.
Set a fine mesh strainer over-top a medium bowl. Add coconut flour, baking powder and baking soda to the strainer. Tap the sides to allow the dry ingredients to sift into the medium bowl. If clumps of coconut flour will not sift through the holes, use clean fingers to break apart the clumps. Once sifted, add dry ingredients to wet. Whisk vigorously until no lumps remain.
Using a spatula, fold in banana and walnuts until well combined. Using a large ice cream scoop, add one level scoop to each cup of the cupcake holder. Sprinkle each muffin with a pinch of shredded coconut. Bake for 18 minutes (stoneware muffin pans may require an additional 2 – 4 minutes); shredded coconut will be lightly brown and muffin will spring back when gently pressed. Once baked, cool for 10 minutes, and after cooling, run a knife along the edge of the muffin before removing from the pan. Muffins are even better the second day!
These are AMAZING. Made a batch of these for breakfast this morning, and it's going to be hard to make them last until the next day! Planning on freezing them so I have easy to grab breakfast/snacks!
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