As much as I love baking, I am not a baker like I am a chef. One of my favorite excuses when my baked goods don’t come out right is, “I’m a Chef, not a baker,” which is true- I went to school for Culinary, not Pastry- even though we did quite a bit of cake and pie creation in school, I am definitely not a pastry chef. Still, I adore baking. There is something oddly comforting about the exactness of baking proportions; as they say, Baking is a science, Cooking is an art. As science-minded as I am, there are some aspects of baking that still throw me off. My latest? Coconut flour.
I have baked with coconut flour before. Here, and here, for example. They’re both good recipes, but neither is going to win any beauty awards. Baking with coconut flour is a whole new realm, as the proportions of flour-liquid-eggs, etc are completely different than any other flour out there. So of course, baking with it terrifies me.
But I wanted to learn. Because as much as I adore my beloved almond flour, I wanted to branch out and get my coconut flour on. It’s a great, grain-free, high-fiber, low glycemic and slightly less allergenic alternative to almond flour, plus I bought two pounds of it on iherb.com for $5. No more excuses.
Coming up with this muffin recipe was no walk in the pastry park. But I think the proportions I have come up with work well, the muffins are fluffy and moist and not too dense, and the flavor- fresh cranberries and lemon for a sweet tang is right where I wanted it to be. I think- no, I know- this is my first real coconut flour success, and possibly the start of a very good floury friendship.
Cranberry Lemon Coconut Flour muffins
Makes 10-12 small muffins
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking powder
1/4 tsp cinnamon
pinch allspice
pinch cloves
1/2 cup coconut oil or butter, melted
1/2 cup raw honey, melted
6 large free-range eggs, beaten until frothy
1 tsp vanilla extract
2 tbsp lemon juice
3/4 cup fresh cranberries (alternately, you could use 1/2 cup dried)
zest of one lemon
Optional: 1/4 cup chopped walnuts
1. Preheat oven to 350 degrees. Line or grease a 12-cup muffin pan (these muffins tend to stick).
2. In a small bowl, whisk together coconut flour, sea salt, spices and baking powder. Set aside.
3. Blend together eggs, coconut oil, honey, vanilla and lemon juice. Slowly blend in coconut flour until fully combined. Do not overmix.
4. Stir in cranberries, lemon zest and walnuts if using. Spoon into muffin liners, about 3/4 the way full. Bake for 30-35 minutes until slightly golden on top and firm.
Cool in pan for 5-10 minutes, finish cooling on a wire rack.
Coconut flour: Have you baked with it? Any tips for the terrified, like me?
xo
xo
{ 11 comments… read them below or add one }
Oooh, these sound delicious! I’ve never baked with coconut flour and I am a little scared of it. I love baking with fresh cranberries though and the coconut, lemon, cranberry combo sounds so good!
Thanks, Heidi! These are an easy coconut flour transition, I promise
5$ on iHerb? Shut the front door! I love iherb but do you also have to pay a fee when it arrives? I find that tricky with my concierge. These look so good, I’m dying to bake with coconut flour but also weary!!
I know, right? I have actually never had any iherb shipped to Canada so I couldn’t tell you-sorry! I always have it shipped to my parents’ because it’s free US shipping! I think you’ll do a fabulous job baking with it, as you always do!! xo
Ooh lemon and cranberries go so well together, and I bet the addition of coconut flour makes it even better!!
I’m ashamed to say I’m scared of experimenting with any type of flour besides all-purpose, pastry and whole-wheat. I’d love to try baking with interesting combinations of flours, but the few times I’ve used spelt and amaranth flour, the results were super dry and didn’t taste great.
It’s all about experimentation, girl! Every flour works in a different way, if you try enough, you’ll get it down
xo
you forgot to link to your other baking recipes in the here and here
just a heads up. these look great! i love anything lemon. cooking with coconut flour is one of my favorites lately. that and vital wheat gluten. wooow protein.
Thanks J! You always have my back
Fixed! I love high protein flours- so much more satiating!! xo
These look absolutely delicious! I’ve only made a few things with coconut flour, but they almost always seem to come out a little too dense…not light and fluffy. Anyhoo, I’d love to give these muffins a try but I’m currently following the Specific Carbohydrate Diet and can’t use baking powder –do you have any suggestions, like can I just omit it altogether or is there a suitable substitution?
Many thanks!
Christi
Hi Christi! I wouldn’t go without a leavening agent. I believe baking soda is SCD-approved, you can use that instead!
K
Thanks, Kristin! Yes, baking soda is SCD legal. So now I have another question for ya: Can baking soda always be subbed for baking powder?
Christi