You know what they say…
The best coconut flour recipes are paved with good intentions.
I intended for these to be cookies. My coconut flour had a different idea. After a grueling round table discussion in which both parties were reluctant to budge (have you ever tried to have a conversation with coconut flour? Let me save you some time and tell you that it doesn’t respond well to logic and/or tears.) we came to a delicious understanding.
These are no cookies.
These are muffins.
And/or sort of cake when mini spring-form pans get in on the action.
But mostly they are really, really good.
White Chocolate Macadamia Nut and Black Raspberry Two-Bite Muffins
Makes 3-4 dozen mini muffins. I think. Nutrition facts based on 3 dozen muffins.
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil
- 3/4 cup light brown sugar
- 6 packets Truvia
- 2 eggs
- 1 egg white (you could probably omit this but who doesn’t love an excuse to sneak some more protein into things? guys? guys?)
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 4 oz macadamia nuts, coarsely chopped
- 56g white chocolate chips
- 1 cup fresh black raspberries
This was entirely planned, trust me:
Pre-heat your oven to 350. Spray a mini muffin pan with baking spray. Set aside.
Sift or food process your flour, baking soda, and salt together. Set aside.
In a stand up mixer or whatnot, beat your oil and sugars until smooth. Add your eggs one at a time, incorporating each one thoroughly. Add the almond milk and the vanilla. On low speed, gradually beat in your flour mixture. Once it’s smooth, fold in your macadamia nuts, white chocolate, and black raspberries by hand.
Fill the muffin pan about 3/4 full. Bake for 12-15 minutes or until they are golden on top and around the edges. Cool. Cool some more on a cooling rack. Eat some berry good muffins.
I’m glad coconut flour and I could agree to disagree. For my tummy’s sake. It’s called “staying together for the kids” and it’s always never a bad idea.