I love picking up new ingredients when I go grocery shopping. Sometimes I know exactly what I want to do with them and sometimes I’m totally clueless but still buy it, hoping to figure things out later. One of the most latest of my impulse buys is Coconut flour.
Coconut flour is made of ground up, dried coconut meat and is completely gluten-free. It has more fiber than any other flour, making it especially filling and a great choice for those trying to lose weight. It is a protein powerhouse with 14gms of protein per 100gms of flour.
One of the main things I learnt is not to substitute coconut flour for 100% wheat or other flours. Coconut flour absorbs lot more liquid than regular flours, so it can be substituted up to 20% of the wheat flour in the recipe. I would highly suggest to try a recipe in small scale and then once you are confident it works, then make the whole batch.
Most of the baked goodies with coconut flour include eggs in a large quantity (4~6 in some cases). After searching for recipes with few or no eggs, I found this Chocolate-Coconut flour muffin recipe on Ambitious Kitchen blog. Recipe had 2 eggs which I replaced with egg replacer powder (ground flaxseeds would work great too).
These muffins are just amazing. They don’ really taste like coconut. They are very chocolaty and are so fluffy and delicious unlike any other chocolate muffin I’ve ever tasted.
Recipe adapted from here:
Coconut Flour Chocolate Muffins
- ½ cup Coconut flour
- ½ cup Coconut Sugar
- 2 tsp baking powder
- 1/3 cup cocoa Unsweetened
- ¼ cup Almond Cashew butter or
- 2 tbsps coconut oil , melted and cooled (I've also used canola oil instead of coconut oil and it works just fine)
- 1 tbsp vanilla extract
- 1 cup Almond Soy milk or
- 2 tbsps Egg flax seeds water replacer powder or Ground whisked in 6tbsps (or use 2 large eggs)
- 1/3 cup chocolate Semisweet Chips
- Preheat the oven to 350°F. Line a 12 cup muffin tin with cupcake liners or grease the muffin tin with cooking spray.
- In a small mixing bowl, combine coconut flour, cocoa powder and baking powder.
- In another mixing bowl, combine almond/ cashew butter, coconut sugar, coconut oil and vanilla extract. Beat until the mixture is smooth -- you can use an electric mixer here, but I just whisk it with a spoon.
- Add the eggs (or egg replacer solution) and mix until well combined.
- Pour in almond/ soy milk and mix.
- Stir in the dry ingredients into the wet ingredients and mix until the batter is smooth and creamy.
- Fold in the chocolate chips.
- Divide the batter into the prepared muffin pan. Bake for 18~22 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.