If you’re like me and love coconut, you will definitely find yourself frequently making these coconut muffins. This recipe from Myra Kornfield is dead easy and requires the use of just one mixing bowl (just add the dry ingredients into the wet ones already in the bowl!). These muffins are protein rich – each individual muffin contains a half of an egg – so they make for a hearty and well-balanced breakfast or snack.
The coconut milk and oil provide some blood sugar balancing healthy fats while the carbohydrates, coconut flour and unrefined sugars, give you a quick (yet balanced) energy boost.
Enjoy these muffins often – for breakfast, on the run during your busy day or even after a workout. They store well in the freezer and when you’re ready to eat one just give them a quick defrost in your toaster oven.
- 6 pastured eggs
- ¼ cup butter, melted or ¼ cup melted ghee ( I always use ¼ cup melted coconut oil)
- 3/4 cup canned coconut milk
- 3 tablespoons maple syrup
- ½ teaspoon vanilla
- 3/4 cup sifted coconut flour (sift first, then measure)
- ½ teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups (no need to do this if you're using silicone cups)
- In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla.
- In another bowl, mix together the coconut flour, baking powder, and salt.
- Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps.
- Divide the batter into the 12 cups.
- Bake for 15 to 20 minutes, until they are browned and firm on top.
- These keep fresh, refrigerated, for up to a week. Or store in freezer for longer term.