Coconut Flour Muffins (Gluten-Free)

Name: Coconut Flour Muffins (Gluten-Free) - Eleonora L.
Ingredients: 40 g butter (coconut oil) 5 teaspoons of sifted cocoa (see picture) 2 tablespoons of coconut milk 3 eggs 50 g sugar 1/4 teaspoon salt (or a pinch) vanilla to taste (I used coconut... any essence or fl; 40 g coconut flour 1/4 teaspoon baking powder

Desert - Coconut Flour Muffins (Gluten-Free) by Eleonora L. - Recipia

We start preparing these delicious cocoa and coconut milk muffins, a simple recipe but full of flavors that will delight any sweet lover. In a small pan, we add the butter and put it on the heat to melt. It is important to stir constantly to ensure that the butter melts evenly and does not burn. Once the butter has completely melted, we add the cocoa and mix well to avoid any lumps. This combination will give an intense and rich taste to our muffins. Once we have a homogeneous mixture, we let it cool slightly. Meanwhile, we take care of the other ingredients. In another bowl, we will combine the coconut milk, eggs, sugar, a pinch of salt, and coconut essence. Using coconut essence will enhance the flavor and provide an exotic taste to the dish. We mix all the ingredients well with a whisk or mixer until we obtain a homogeneous and creamy composition. Then, we add the cocoa mixture, which has cooled in the meantime, and mix again, ensuring that there are no unmixed pieces. The next step is to add the coconut flour, which is a healthy alternative to regular flour. This will add a pleasant texture and a subtle coconut flavor. We also add the baking powder, mixing well to ensure that all the ingredients are well integrated, without leaving lumps. The result will be a liquid but consistent mixture, perfect for pouring into the muffin molds. We prepare a muffin tray by placing 6 paper liners in each cavity. These will help with the easy release of the muffins after baking. We lightly grease the molds with butter or oil to prevent sticking. Then, we pour the mixture into each mold, filling them about 2/3 full. We preheat the oven to 400°F (205°C), and once it reaches the desired temperature, we insert the muffin tray. We bake for about 15-18 minutes or until the muffins rise beautifully and turn golden. It is recommended to do the toothpick test: if it comes out clean, it means the muffins are ready. After removing them from the oven, we let them cool slightly before serving. These muffins are ideal for breakfast, alongside a glass of milk, but can also be enjoyed as dessert, accompanied by raspberry or vanilla ice cream. The rich flavors of cocoa and coconut combine perfectly, offering a sweet and comforting experience. Enjoy!

Ingredients

40 g butter (coconut oil) 5 teaspoons of sifted cocoa (see picture) 2 tablespoons of coconut milk 3 eggs 50 g sugar 1/4 teaspoon salt (or a pinch) vanilla to taste (I used coconut... any essence or fl
40 g coconut flour 1/4 teaspoon baking powder

Coconut Flour Muffins (Gluten-Free)

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