Coconut Flour Muffins with Raspberries (Gluten-Free)
The last time I made a video dates back to about a year ago when I auditioned for the Oprah Network. It was just me, my camcorder and my many technical mishaps in the kitchen. John was working that day so I had to videotype myself, pause frequently, delete and record again, delete and record again. The three minute-video took me over 6 hours to produce. It was hard labor. I have finally started recovering from all the work involved and am thinking about making another video soon. Hopefully this summer. This time, I will do it when John is home so I wouldn’t have to run back and forth like a rabbit in a cage between the camera and the cutting board.
It was a year ago also that I raved about how much I love coconut flour. Ever since I made coconut flour pineapple upside down cake (a light version that’s not caramelized), I have been an addict, making the same recipe over and over, which if you’ve been reading this blog, you’d know doesn’t happen often. I have adapted that recipe slightly to make it suitable for muffins. I studded the muffins with raspberries and they were simply perfect. Moist to perfection and sweetly smelling of coconut.
Coconut Flour Muffins with Raspberries Recipe
Yields 9 muffins
4 eggs
6 tablespoons coconut oil or unsalted butter, softened
1/4 cup plus 2 tablespoons tablespoons cow milk or coconut milk
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
6 ounces fresh raspberries
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper or silicone cups.
Using an electric mixer, mix the eggs, butter, milk, vanilla and sugar until well combined. Add the coconut flour, salt and baking powder and mix again.
Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly.Bake until set, 18-20 minutes.
Let cool and enjoy with a cup of coffee.
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Kate @ Demiglazed — 05/25/2011 @ 9:07 pm
Where do you find coconut flour? I've never heard of it, but it sounds like it would make some wonderful desserts!
yasmeen — 05/26/2011 @ 2:14 am
i've never used coconut flour, but it sounds like pure genius. the texture looks perfect on those muffins. bookmarking this immediately!
Nisrine — 05/26/2011 @ 10:54 am
Kate, it's available at Whole Foods.
1000+1 — 05/26/2011 @ 11:51 am
you have inspired me to try the coconut flour and i didn't even knew it existed :) thank you Nisrine
Janelle — 05/26/2011 @ 12:19 pm
This looks delicious, will be baking this weekend!
Famcook — 05/26/2011 @ 1:25 pm
I love every component of coconut. However, is coconut the same as dedicated coconut ska powdered coconut?
Joanne — 05/26/2011 @ 2:08 pm
I've heard that coconut flour is THE gluten free flour to use! I need to pick some up and try these because they look delicious!
Bria @ West of Persia — 05/26/2011 @ 2:11 pm
These look excellent, Nisrine. Perfect timing, too, as I just rec'd my coconut flour from iherb.com and have been looking for different ways to use it. What brand of coco flour do you use? I bought Coconut Secret brand.
Reeni — 05/27/2011 @ 1:54 am
These are so lovely with the coconut flour and raspberries! Such great flavors to pair. I remember your video! It was stuffed dates?
Rebecca from Chow and Chatter — 05/27/2011 @ 2:46 am
lovely little muffins never used coconut flour before :-) you so should do videos' you will be great
Juanita — 05/27/2011 @ 1:20 pm
How lovely…I've never used coconut flour in cakes/muffins before, but am a great fan of the denseness it gives gf baked goods, so can imagine a muffin is perfect for it!
Erica — 05/29/2011 @ 2:29 pm
I have been wanting to pick up some coconut flour for some time- these look amazing! I love berries in baked goods- they explode and its just so tasty!!
Cara — 06/03/2011 @ 12:38 pm
I just started working with coconut flour too and I love it! Have you checked out Elana Amsterdam's new Cupcakes cookbook? It has 50 recipes, all made with coconut and/or almond flour. I want to make them all!