Sunday Baking: Gluten-Free Blueberry Muffins w/ Coconut Flour

This past Sunday I did some baking and tested out coconut flour for the first time.  Coconut flour is a gluten-free alternative to regular flour and it is full of fiber and protein, making it quite the healthy alternative to the regular white refined flour.  Healthy it is, but its consistency makes baking with it a bit more complicated in the kitchen.  I decided being the newbie that I am, I would adhere strictly to a recipe and not make any substitutions (okay, I made only one, wait...two). 
I found a tasty looking recipe for Coconut Blueberry Muffins at Gluten-Free Bay.  It is short and simple, making only 6 muffins, which is a good number for the first go-around.

Here is the recipe:
1/4 C plus 2 TBSP of coconut flour
3 eggs
1/4 tsp vanilla
2 TBSP canola oil (or melted butter) *i used canola - it is healthier!
2 TBSP unsweetend coconut milk
3 TBSP honey  (here I substuted agave nectar)
1/4 TSP salt
1/4 TSP baking powder
1/2 C frozen blueberries (I went with fresh blueberries)

Mix together the wet ingredients first
(eggs, vanilla, canola oil, coconut milk, agave nectar)
Once nicely mixed add the flour, baking powder and salt.
 Mix well, trying to get rid of the lumps
Then fold in the blueberries (frozen or fresh)


Fill the muffin....
Throw in the oven for 15-18 minutes at 400 degrees.


These muffins are pretty good. Mild and not too sweet.  Although, I suppose a little more sweetness never hurts in the taste category.  In the future, I may end up supplementing a recipe with a little coconut flour to get the added fiber and protein, while saving the overall consistency of the muffin batter. Hopefully, this way I won't have to use so many eggs!  Does anyone have any tips and or recipes on baking with coconut flour?? I would love to know!

** Note, if you decide to give this recipe a whirl and want to use agave nectar...agave nectar is 25% sweeter than honey, so you will need just under 3 TBSPs.  :)


hot mama health said...

Okay, so I am going to comment on my own post! Having tasted a muffin the day after cooking, I don't love them as much. They were much better piping hot and right out of the oven. This morning...they tasted kind of eggy and they were a lil to moist. But still they are gluten-free! :) I am sure there are some better gluten-free muffins out there. Even though I don't have a gluten allergy...I think it's important to not eat so much wheat...our bodies need a little break.

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New York City
Welcome! My name is Christine and I have landed here to share my love of healthy living and eating. I live in NYC where I am currently enrolled in the School of Integrative Nutrition. I am already certified as a holistic health coach and I have started seeing clients to help them reach their wellness goals. I started hot mama health to share the idea that it is fun to be healthy! Health is an adventure with endless foods to taste, exercises to explore, and challenges to meet! If you do not already feel this way, I hope that I can bring you into the light or at least stir a little inspiration here and there.
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