These delicious and satisfying coconut muffins are high in protein and gluten-free. Each muffin has half an egg and the flour is coconut flour, which is naturally gluten-free, high fiber, and yummy. Coconut four is my favorite gluten-free flour. This recipe also comes courtesy of Myra Kornfeld.
- 6 eggs
- 1/4 cup melted butter
- 3/4 cup coconut milk
- 3 T maple syrup
- 1/2 tsp vanilla extract
- 3/4 cup sifted coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 400 degrees F
Grease a 12 cup muffin pan (or use silicon cups)
Whisk together the eggs, butter, coconut milk, maple syrup and vanilla. In another bowl, mix together the coconut flour, salt and baking powder. Pour the wet ingredients into the dry ingredients and mix thoroughly.
Bake for 15-20 minutes until they start to brown on top. Makes 12 muffins.
© Myra Kornfeld. Author of The Healthy Hedonist, The Healthy Hedonist Holidays, and The Voluptuous Vegan.