The honey lime drizzle is optional, but tasty. Leave it off
if you wish, but it really is the proverbial “icing on the cake” , or in this case,
muffin!
**recipe is updated, it was meant to say baking SODA, not powder!
**recipe is updated, it was meant to say baking SODA, not powder!
Grain Free Apricot Coconut Muffins with a Honey Lime Drizzle
Muffin base:
6 eggs, preferably pastured
¾ cup coconut flour
2/3 cup kefir or yogurt
¾ tsp salt
1 tsp baking powder SODA! **
1/3 cup honey
1 tsp vanilla
¼ cup melted coconut oil
Add ins:
1 cup diced fresh apricots (approx 4-5 apricots, depending on the size)
½ cup shredded coconut
Drizzle:
In a small bowl, mix together:
2 tbsp honey
2 tsp lime juice
2 tsp hot water
Preheat oven to 350F.
Whiz the base ingredients together in a mixing bowl with a
stick blender until well blended. Let stand for a few minutes for the coconut flour to thicken up. Mix in
the apricots and coconut with a wooden spoon until well incorporated.
Spoon evenly into muffin
tins lined with papers, mine made 12.
Bake in preheated oven for 22-24 minutes, or until a toothpick
inserted in the middle comes out clean. Remove
from oven, and while muffins are still in the pan and hot, drizzle with the
honey lime mixture. Let hang out in the pan for about 5 minutes and then remove
to a wire rack to cool.
Keep them in the fridge after the first day, or freeze. (if
they last that long!)
Delicious!!! But kind of soggy. Make in silicon muffin cups to get out of tin easier:)
ReplyDeleteGlad you liked them! Yes, the glaze does kind of make them a bit soggy, but the flavour is yummy!
ReplyDeleteThis comment has been removed by the author.
DeleteIs it ok if I omit the 'Add ins' and the 'Drizzle'?
ReplyDeleteAlso can I swap the coconut flour with almond flour?
And can I use a large bread pan instead of muffin tins? (I have a baking tray and a large bread pan but no muffin tins)
hello Anonymous!
ReplyDeleteYou could definitely leave off the drizzle, the muffins are great as-is as well.
The add-ins do ad bulk to the recipe, leaving them out would reduce the amount of muffins the recipe would make.
I am sure you could swap out the coconut flour with almond flour, but the amounts would be different, being as you use so little coconut flour due to its absorbent qualities. Let me know how much you use if you try it.
If you change to a bread pan the cooking time would definitely change, as muffins take a lot less time to cook than a loaf.Again, post the results if you try!
I have been looking for a coconut flour muffin recipe. Thanks so much for this one. I am excited to try it.
ReplyDeleteI am glad you found my blog :) Let me know how you like the recipe!
ReplyDeleteHaving only 4 eggs on hand, I substituted 1/2 c buttermilk (total) for the 2 missing eggs. Result was delicious, moist, firm, excellent flavor, and cupcake papers peeled off easily. Might be a good idea for anyone concerned about # or cost of so many eggs.
ReplyDelete