The first ones I baked were the Raspberry Coconut Muffins, and I have to be very honest I did not think they were going to turn out very good. I gathered all the ingredients together and did every thing the recipe said to do, but the batter was very, very dry and crumbly. I thought there is no way in hell this is going to turn out to be anything edible, I even added another 1/4 cup coconut oil. I still wasn't happy with the results but I decided to go ahead and cook it anyways (didn't want to throw all that money away. LOL) I had to cook them a few minutes longer than the recipe called for, but I think that was because of the extra oil I added. They did not really rise at all, thank goodness I filled the muffin tin full. Low and be hold after they were done and cooled I tried one, I was so pleasently suprised that I could not believe it. They were so moist and tasty!
Raspberry Coconut Muffins
1/2 cup honey
250g melted coconut oil (which converts to 8.75 ounces)
1 C. coconut flour
1 C. shredded coconut
2 C. raspberries
1 tsp baking soda
1 tsp salt
Pre heat oven to 180 degrees celcius in a fan forced oven and place patty pans in muffin tray.
Place all wet ingredients (apart from raspberries) in a bowl and mix together with a mixer.
Stir in dry ingredients and add raspberries last. ( I recommend folding them into the batter)
Cook for 20-25 minutes
let cool and then serve.
This batch made 16 muffins
While those were in the oven I went ahead and whipped up my Pumpkin Muffins and this is what I came up with......
Pumpkin Pecan Coco Muffins
1/2 cup melted butter6 eggs beaten
1 tsp pure vanilla extract
1/2 C. pumpkin puree
1/4 C. honey
1/2 C. coconut flour
1/2 tsp baking powder
1 3/4 tsp cinnamon (i love cinnamon, so you can use less if you like)
1/4 tsp cloves
1/4 tsp nutmeg
1/4 C. chopped pecans
1/4 C. Enjoy Life mini chocolate chips
and just a pinch of salt pinch
Preheat your oven to 400 degrees F.
Grease a standard muffin tray or use paper liners
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
Mix dry ingredients together then slowly add into the wet ingredients, whisking as you do so that you don’t have lumps in the batter. After every thing is mixed throughly fold in the pecans and chips till mixed threw out.
Divide the batter evenly into the muffin tins
bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Makes 12 muffins
I hope you enjoy these as much as my family did :-)