Thank you everyone for the beautiful thoughts and prayers and suggestions in my last post! You are appreciated.
The other day I was craving some mini poppyseed muffins my mom used to make for us growing up. They were cute bite sized muffins filled with poppyseeds with a lemon flare, a delightful combination. I was making dinner for our extended family that night, and so decided to make a healthier version to share with the crowd. Let’s just say that the 24 mini muffins disappeared quickly, despite the fact that they were made with fiber rich coconut flour! Because they are high in fiber (and protein from the eggs), they are pretty filling too. Altogether, I thought they were a success and am looking forward to making them again.
I’ve found that mini muffin tins vary a lot in size. How many this recipe makes and how long it takes to cook will vary. It made over 24 muffins for us.
- 1 1/4 cup of coconut flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons of poppyseeds
1/3 cup coconut oil
1/3 cup honey
1/4 cup lemon juice
1/4 cup water
6 eggs, whisked
1) Preheat the oven to 375 degrees and butter or paper mini muffin tins. I papered mine so I didn’t have to worry about them sticking.
2)In a medium sized bowl combine the coconut flour, salt and baking soda and whisk out any lumps. Stir in the poppyseeds
3)Gently melt the coconut oil and honey until liquifed. Add this to the dry ingredients with the lemon juice, water, and whisked eggs. Whisk together thoroughly. It will be thin batter.
4)Spoon into the muffins tin and bake until lightly browned. Mine took about 20-25 minutes. Cool and enjoy!
{ 31 comments… read them below or add one }
I can’t wait to try this recipe! I’m love cooking with coconut flour. I wonder if palm sugar would work in place of honey?
Thanks for the recipe!
I think it could, you may just have to adjust the wet ingredients.
Some of the measurements are incomplete (congrats on baby brain!
)… but I am eager to try it. I think I’ve tried all of your coconut flour recipes!
Thanks for pointing that out! I was trying to get this up before a lesson, and as usual was overlooking things.
I love cooking with coconut flour and I have not had muffins in a very long time… that makes this the perfect recipe for me – thanks!
Funny thing… My mother just made some cupcakes for my cousins open house (just graduated from high school!). I have no idea what she put in them but I am assuming they are sugary and simply not very healthy.
I will have to show her what healthy, yet tasty muffins are all about when I whip out this recipe and make the muffins for the family.
They look awesome!! I cooked a GF Blueberry Cake in my Dutch Oven this week that turned out great…. http://jlhealthtulsa.blogspot.com/2010/06/tasty-tuesdays.html
Do you know of any way to replace the eggs in coconut flour recipes? I have a friend who is on a highly restrictive diet and I would like to try to find ways to help her.
Never heard of coconut flour…will have to check out our local health food store to see if they carry it….I would not expect to find it at our local grocery stores or Walmart….LOL
I think I am going to try to make these for breakfast tomorrow. As of yet, I’ve not had luck with coconut flour, though. My muffins never seem quite cooked through. But we have to rotate many foods (eggs being one) and tomorrow breakfast we can eat eggs, so I’ll give it a go!
I just finished making these for tomorrow’s breakfast, and it is the first time a coconut flour recipe has turned out edible at all for me! However, I had the same problem as Elizabeth with the batter being way too thick. I am glad that I had already read her comment and your reply, because after I saw how thick it was, I added more oil, honey, water, and lemon juice (probably a full cup more liquid!!) and it turned out just right. They are quite tasty, too!
Hey Johanna,
I suspect that either this new brand of coconut flour I used is very different or something was a little off with my measuring. Truthfully, my batter was so thin, I was worried it wouldn’t cook right! Thanks for letting me know (and so glad you were able to add more liquid and have them turn out well!). I will try to make them again tomorrow and see if they turn out any differently.
Sounds so good. I hadn’t heard of coconut flour. I live in the sticks so the closest thing I might find here is rice flour. I wonder how chia seeds would be in place of poppy seeds.
Thank you for all of your Gluten, Grain & Dairy free recipes!
This may be a silly question, but where would I get coconut flour? Do they sell that at regular grocery stores? I’d love to try the recipe!
I use palm sugar and to replace it for agave or honey I measure the amount of dry to be the same as the wet – (1/4 c palm sugar for 1/4 c honey) and then add enough water to measure the same. I let the palm sugar sit for a few minutes to dissolve. This has worked pretty well in substituting. In this recipe I might try the 1/3 cup of palm sugar and stir it into the water that’s already in the recipe and see what the consistency of the batter is when it’s all mixed. If it seems a little dry I would add a little more water. Coconut flour is so thirsty. I might add some lemon zest to this recipe as well for a little zing.
I buy my coconut flour and oil at http://www.tropicaltraditions.com and have been very happy with the products from there. Bob’s Red Mill sells coconut flour, but I think it’s more expensive per pound than TT especially because it goes on sale pretty regularly. Hope this helps.
These sound delicious! I’ve recently started baking with coconut flour and love it!
I am wondering if you meant to put 1/4 c. of coconut flour, not 1 1/4 cups? Tried the recipe and it is extremely dry… not like a “thin batter.” Thanks!
Hmmmm……the 1 1/4 cup of coconut flour is the ratio of flour I always use for 6 eggs, however it’s possible that one of two things happened. One would be that different brands of coconut flour work differently. The second is that some people who work with coconut flour claim that the only way to be accurate would be to shift all of the coconut flour first, and then measure it. I’ve been too lazy to do that, but it could change the ratio of coconut flour. I would say that you could cut down on the coconut flour or add more liquid to the recipe if it was turning out dry.
I’m seconding the egg-free question. My son has life threatening food allergies to dairy, eggs & wheat. These look delicious but I don’t think egg replacer will work for the 6 eggs called for. Any other suggestions? Thanks for the great ideas! Good luck with the pregnancy & recovery for your MIL.
I haven’t tried it before, but I’ve heard that some people use mashed bananas or applesauce as an egg replacer in coconut flour recipes. Hope that helps!
If anyone tries these egg free, would you please post the results!!
Thank you so much in advance!!
Could you use oat flour instead of coconut flour? I do not have access to coconut flour. This recipe looks yummy, and I’d love to try it.
I haven’t tried this egg replacer, but perhaps someone else could give it a whirl and then report back? I saw this on the Weston Price website, included in an article on going gluten free (link below).
Good egg replacer in baking: Simmer 1/4 cup flax seeds in 3/4 cup water for 5-7 mins, till thick. Strain the seeds out in a cheesecloth lined strainer –you’ll need to squeeze it. Use 4 tablespoons for 1 egg. For extra lightness, whip the “gel” and fold through at the end of mixing.
from http://www.westonaprice.org/Going-Gluten-Free.html
CRACKERS ANYONE?
I’d also be interested in knowing if anyone has made crackers in a dehydrator that are tasty and gluten-egg-dairy free. With soaked seeds or grains, perhaps? I know that’s a tall order, but there are a lot of creative cooks in our midst!
I know of another egg substitute
1 Tablespoon of Chia seed +
3 Tablespoons of water
let sit 10 min.
equals 1 egg
I have used this for pancakes…haven’t tried it in muffins yet! Good Luck let us know if it works.
They look delicious–and must try a batch with the egg subs!
My understanding is that the egg is a critical part of coconut flour-based baked goods. It’s a necessary binder, hence the need for so many. Maybe the flax seed gel would work? But that’s a lot of gel (24 TBS).
I’d love to hear results if anyone is daring enough to give an egg-free version an attempt.
Just made the muffins – had to use 1 1/2 cups more liquid – have baked extensively with coconut flour – my guess – 1/2 cup would be enough leaving the rest of the ingredients as is. Do not use Bob’s – tastes yukky – nutsonline.com carries organic coconut flour. But thanks for the yummy tasty lemony recipie! oh – and I also used lemon zest from the lemon I squeezed!
Hi Kimi…I just made these muffins and the batter was extremely thick. I substituted 2/3c Rapadura for the 1/3c honey so I initially omitted the water…but then after adding the wet to dry ingredients I couldn’t stir it. When I looked in my Bruce Fife Cooking with Coconut Flour recipe book all of his muffin recipes call for 1/4 c coconut flour…I added probably 2c of water or more to the batter to finally get a consistency that would allow me to put the batter in the muffin tins. They are baking as we speak and I hope they are edible after all that work and all those lovely ingredients. Can you review your recipe and let me know where I went wrong?
Thank-you,
Karen
strangely enough, I LOVE LOVE LOVE your OTHER coconut recipe (the cherry one), but I really hated this one. Very dry and tasteless–even after I halved the coconut flour. I think there’s way too much coconut flour in these. Next time I will try a version of these that has no water (why water it down?), more lemon juice, and a LOT less coconut flour. Sorry to be a bummer!
I agree with Tamara. Even after adjusting a couple of times, they were improved but still awful. Not too mention the strange after taste.