Chocolate graham crackersLast week Juliet and her cousin Chloe were having a play date. Chloe’s mom, Nikki left a coconut flour muffin for Chloe as a snack and I broke a small piece off for Juliet (she had organic animal crackers and they were sharing snacks. Have you ever noticed that toddlers will eat anything if their friends are eating it?). Juliet gobbled down that muffin and immediately said “more muffin more muffin!”.

I had never heard of coconut flour before. As a pretty avid baker, I probably shouldn’t be admitting that. I asked Nikki for the recipe and made a batch on Sunday.

Since I am obviously not an expert in gluten-free baking or coconut flour I did a little googling and this article was informative and helped me understand the benefits and nuances.
Chocolate graham crackersI found organic Bob’s Red Mill Organic Coconut Flour at Super Target for around $6.Chocolate graham crackersThese muffins are really tasty and Juliet likes them a lot. Surprisingly, so does Erik (he isn’t typically into baked goods). I’m always up for trying new ingredients so thanks to my sister-in-law, Nikki for introducing me to coconut flour. I’ll definitely be making these muffins again and I’ll probably try adding fruit, dried fruit, peanut butter, etc.

Coconut flour chocolate chip muffins (recipe slightly adapted from The Coconut Mama)

Ingredients

  • 3/4 cup of coconut flour 
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 6 eggs (I use organic Simply Balanced brand from Target)
  • 1/2 cup of coconut oil, melted (I get organic coconut oil from Trader Joes)
  • 1/2 cup of honey (I use organic honey from Aldi)
  • 1 teaspoon of vanilla
  • 2/3 cup semi-sweet mini chocolate chips
Preparation
Pre-heat oven to 350 degrees. In a small bowl, mix all dry ingredients together and set aside.
In a another bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients until combined. Fold in the chocolate chips. Allow the mixture to sit for 3-5 minutes so the coconut flour can absorbed the liquid.
Scoop batter into prepared (greased) mini muffin pan. Fill each muffin tin 3/4 full of batter. 
4. Bake for 14-17 minutes. Remove muffins onto a cooling rack. Store in airtight container in refrigerator.