Intrigued by the health benefits of coconut flour (high protein, high fiber, gluten-free…), I decided months ago to order a bag of coconut flour as a change from my usual baking flour of choice, almond flour. Being that all my go-to recipes are made with nut bases, the coconut flour had been sitting unopened for a little while. As I was recently preparing a meal for a family that I invited who have children with nut allergies, I finally remembered the forgotten coconut flour. For inspiration on how to use it, I flipped thru one of my favorite cookbooks, Cooking for the Specific Carbohydrate Diet, by Erica Kerwien, and found an easy recipe for Cinnamon Bun Muffins to put my coconut flour to the test. The results were amazing, and within minutes the muffins were gone! Who can resist a hot cinnamon bun muffin fresh from the oven? Apparently not my husband… The good news was that the whole recipe takes about ten minutes to prepare, so I was able to make a new batch in no time!
My family and friends have become hooked to this dessert which I have modified slightly to make a little less sweet and a little more moist than the original, found at Kerwien’s website: comfybelly.com. I also changed the size to mini muffins to make sure that every bite is filled with the delicious cinnamon glaze topping–and also so that when my husband eats ten at a time, I don’t have to worry because I know there are at least 40 more….
1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2/3 cup coconut milk
2/3 cup honey
4 tablespoons ground cinnamon
5 tablespoons honey
4 tablespoons melted coconut oil
Preheat oven to 350. Line mini muffin trays with parchment paper liners. In a medium sized bowl, combine coconut flour, baking soda and salt until evenly blended. Add wet ingredients to the bowl — vanilla, eggs, coconut milk (if using coconut milk from a can, make sure to shake well before opening because the milk separates and will be thicker on top if not shaken) and honey, and mix well with electric mixer. In a separate small bowl, mix topping ingredients together–cinnamon, honey and coconut oil. Use a tablespoon to measure the muffin batter and fill each muffin liner. Then, using 1/2 a teaspoon of topping, swirl over each muffin.
Bake 10 minutes and enjoy!
Tip: I buy coconut flour, canned coconut milk without any additives, and refined coconut oil from: digestivewellness.com