This is my first intentionally gluten-free and dairy-free recipe post. Why gluten and dairy free? No reason, really. We are very lucky not to have any food allergies or sensitivities or Celiac disease at our house. Praise God.
But, don’t you ever feel like you eat way too much WHEAT?! I know I do. I have been feeling like it would be a wise idea to branch out and try to serve other grains and seeds besides wheat. There are so many fabulous looking recipes that call for coconut flour, I thought I would buy some in my last Country Life order.
These muffins are my first attempt at baking a grain-free muffin, and I have to say I was very pleased! Laura, from Heavenly Homemakers, came up with a wonderful original recipe. Reading through the comments on her post, I saw Jackie’s idea to include an orange in the batter and use a blender to mix as well. Good idea – very good. For someone who needs to avoid gluten and/or dairy, these are a treat. And for people, like us, who have no medical need to cut them out, they are a yummy way to break out of the wheat box.
If you’ve never cooked with coconut flour before, you’ll be surprised to see how little flour and how many eggs you need. No, they did not turn out tasting like scrambled eggs :). And I cannot comment on how they may taste the next day – they were gone before lunch was over!
Orange Coconut Muffins
makes 12 muffins
1/4 c. coconut oil
1/2 c. honey
1/4 tsp. salt
1/2 c. coconut flour
1/2 tsp. baking powder
1. Begin by preheating your oven to 350 degrees and preparing your muffin pan.
2. Wash your orange, and then zest the entire orange into a bowl and set aside. Now, peel the orange (discard the peel, obviously), pull it in half, and plop both halves in your blender.
3. Add 3 eggs, coconut oil, honey, salt, coconut flour, baking powder, and 3 more eggs. Blend until everything is nicely combined. I used my Vitamix, but did not turn it on high.
4. Add your orange zest and blend a little more to incorporate zest. Or, just fold it in with a spatula.
5. Evenly divide the batter between 12 muffin cups. Bake in preheated oven for 17 minutes (or until done – they won’t look “wet” on top anymore, but they aren’t going to brown either!).
This recipe is linked to the following blog parties:
Tasty Tuesday with Nap Time Creations
These Chicks Cooked with This Chick Cooks
Real Food Wednesdays with Kelly the Kitchen Kop
Turning the Table Thursday with Around My Family Table
Full Plate Thursday with Miz Helen