I threw together a double-batch of these muffins this morning. I thought 1/2 cup of honey for 8 muffins would be much sweeter than we were used to, so I reduced the honey by half and added a touch of stevia instead. Then since the liquid content was reduced, I thought I’d better add some fat! I put in a little coconut oil to keep the muffins from being dry. Then I filled the muffins to the top and sprinkled them with cinnamon instead of doing the nut topping. Here is my version:
- 1 cup of coconut flour
- 1/4 cup coconut oil, softened but not melted
- 1/2 teaspoon of sea salt
- teeny bit of stevia powder
- 8 eggs
- 2/3 cup of yogurt
- 1/2 cup of honey
- 1/2 teaspoon baking soda
I mixed the coconut oil and coconut flour thoroughly, then added the salt and stevia. Then I combined the wet ingredients in a separate bowl and added them to the dry ingredients. I let the mixture sit for about 5 minutes so the coconut flour could absorb the liquid, then I beat the mixture thoroughly and added the baking soda. I sprinkled the tops with cinnamon and baked as directed in the original recipe. The recipe as I’ve written it above fills 12 muffin cups to the top.
We found the muffins plenty sweet! I’m glad I didn’t use the full amount of honey. They were not too dry and the texture was pretty decent for a coconut-flour recipe.
My son took one bite and made a face, declaring that they tasted like coconut. My daughter and I liked them! Fresh out of the oven with butter, they were yummy. :) I’d like to try them again, perhaps with an apple-nut topping. Or with berries. Hmm. I might try using butter instead of coconut oil next time and see if that makes them more tolerable for my son.
This one’s a keeper!