Thursday, October 28, 2010

Banana Blueberry Coconut Flour Muffins

Divine. Simply divine.

Banana Blueberry Coconut Flour Muffins

1/2 C coconut flour *sifted*
1/4 tsp sea salt
1/4 tsp baking soda
1/4 C mashed banana (~1 med)
1/2 C palm shortening (or coconut oil, grass-fed butter, grapeseed oil, etc)
3 eggs
1 tbsp GF vanilla extract
1 C blueberries (frozen okay)

* Preheat oven to 350*F

* Sift your coconut flour. Do it. Don't skip this step. If you don't have a sifter or a fine mesh strainer, stop what you're doing and go get one. Borrow one if you have to. It makes that big of a difference.

* Stir in baking soda & sea salt. Set aside.

* In a stand mixer or with a hand whisk, combine eggs, bananas, oil & vanilla. Mix until well blended. I tend to mix my eggs well first and then add in the other wet ingredients, as this helps reduce the random strings of egg white you sometimes find in poorly mixed baked goods (especially grain-free goodies with high egg counts).

* Pour dry into wet ingredients and mix well until smooth.

* Fold in blueberries.

* Spoon into greased or lined muffin tins. I like silicon liners, and often just use them stand-alone on a baking sheet.

* Bake at 350*F for 25-30 minutes. They will start to brown and feel a bit firm.

* When I made these, I made a mix of mini & normal-sized muffins. The regular ones turned out much better than the mini ones. I think I may have overfilled the mini muffin pans so they were too dense. The regular ones were amazing. Either way, only fill the muffin cups half-way, no matter the size. It was late and I was being lazy and wanting to get it all baked at once and I think that wasn't the smartest choice. Learn from my mistakes!

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