Let’s face it. Sometimes I can be indecisive. My husband would laugh at the understated nature of that statement.
I like to think of it as looking at things from every possible angle. Should we get fish for dinner? What if they’re busy? Maybe Mexican would taste better anyways. But I really want french fries…
There just isn’t enough time in the day/week/my life to eat all of the wonderful foods I enjoy, not to mention all the new foods I’d love to try.
Coconut oil and coconut flour are fairly new to me. They taste just faintly of coconut and are a super healthy alternative to butter and regular flour.
I couldn’t decide how I wanted my coconut flour muffins, so I tried these three ways – plain, chocolate chip, and macadamia nut. My favorite was probably the chocolate chip (duh), followed by the macadamia nut. The plain was good, but I found the egg flavor quite prominent without something else added in.
Because they are made with coconut flour, these muffins are gluten free. If that is gibberish to you, don’t worry about it. Gluten isn’t a problem for everyone and if you’re someone who isn’t actively trying to avoid it, then its nothing to get worked up about. Just know that most people can enjoy these muffins without trouble.
The first time I made these I had a serious case of baby brain and left out the eggs. The SIX eggs called for in this recipe. Needless to say, they were way off base. My daughter and I still ate them out of a sense of obligation, but it was kind of like eating a little cake of flour. They actually tasted better the more we ate them. That just doesn’t make us sound good.
Try these muffins however you like, just make sure you add the eggs. For real.
Coconut Flour Muffins
- Preheat the oven to 350ºF. Grease a 12 cup muffin pan.
- Mix eggs, coconut oil, honey, salt, flour, and baking powder together in a large bowl. Divide evenly amongst the muffin cups. Sprinkle the tops with chocolate chips, macadamia nuts, or whatever other toppings you’d like, pressing lightly to adhere. Bake 15-17 minutes.