My expectations were low, but, I dare say that these little gems are so amazingly moist and flavorful, that no one will suspect that they are gluten free at all!
Ingredients
- 1/2 cup + 1 tablespoon coconut flour, sifted or whisked to remove lumps
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 extra large eggs
- 1/2 cup unrefined honey melted
- 1/2 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1/4 teaspoon orange extract
- 1/2 cup frozen blueberries
- 1/2 cup fresh orange segments, finely chopped
Directions
1. In a small bowl, mix together the coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, honey, coconut oil, vanilla, and orange extract. Mix on high until the mixture is even.
3. Mix dry ingredients into the wet ingredients. Mixing on high until all of the lumps are removed (you aren’t developing the gluten like you do with wheat flour, so you won’t make the muffins tough by over mixing).
4. Gently fold in blueberries & orange pieces.
5. Fill baking cups about 3/4 full (about one levelice cream scoop per cup). I used the nut & party cups or the Martha Steward papers with foil on the inside, because they keep their color and shape beautifully after baking!
6. Bake at 350° for about 20-25 minutes.
Makes 12 small muffins.
Forget everything you know about gluten-free baking, because you will be amazed by these muffins. I served them at aStella & Dot trunk show I hosted this weekend, and everyone asked for the recipe!
Happy baking, y’all!
