Wednesday, April 17, 2013

Coconut Flour Muffins Recipe

Have you been searching for the perfect baking recipe using Honeyville Organic Coconut Flour? Something light, fluffy, delicious, and also gluten free? Consider your search over! Chef Tess Bakeresse has created just that recipe and has recruited Chef Matthew Grunwald to show you how to bake up these impressive Coconut Flour Muffins. Check out Chef Tess and Chef Matthew baking up the muffins in this all new video, then get the recipe for yourself below!

Coconut Flour Muffins

Ingredients:
1/4 tsp Salt
1 tsp Vanilla
1/4 tsp Baking Powder

Directions:
Preheat oven to 400 degrees.
Combine all ingredients with 3/4 cup water and mix together.
Bake at 400 degrees for 15 minutes.
This recipe should yield 5 muffins.

6 comments:

Chef Tess said...

Seriously sooo fun!

Patricia said...

Fun video. I'm making a double batch right now. Door County cherries and almond extract.

Loretta said...

It would be most helpful if you tell us how much to substitute for fresh eggs and real sugar.

In The Kitchen With Honeyville said...

Hi Loretta!

The sugar measurements would be a direct substitute, so 1/4 cup sugar. For the eggs, 2 Tbsp equals 1 reconstituted egg, so you'd need 3 eggs for this recipe. Hope this helps!

Karen said...

Could you tell me the calorie count? Thanks

Anonymous said...

Hi Tess! How much raspberry or other 'additives'? Thanks!