This recipe adaptation comes from Bruce Fife’s Cooking with Coconut Flour
I’ve reduced the sugar and replaced butter with coconut oil to make a fully dairy-free and gluten-free cupcake.
These are high protein, high-fiber and rich, even without the butter.
3 Tablespoons coconut oil (melted)
3 eggs (warmed in water first so they don’t clump up the coconut oil by resolidifying it)
2-3 Tablespoons sugar (pref. Sucanat, Rapadura or date or maple sugar, or regular brown sugar)
2 Tablespoons coconut milk (not low-fat)
1/4 teaspoon salt
1/4 teaspoon vanilla (preferably alcohol-free if you are being strict about being gluten-free)
1/4 cup coconut flour
1/4 teaspoon baking powder
Blend the following:
Combine coconut flour (first sifted or at least de-lumped) with baking powder. Whisk dry mix into wet and mix until there are no lumps. Pour/spoon into muffin tins.
Bake at 400 degrees for 8-15 minutes (shorter length for mini-muffins).
Supposed to make 6 full-sized muffins.
-Add in some carob powder to the whole batter for a chocolate-like flavor
-Add almond flavoring for more of a marzipan taste
-Don’t add in cinnamon — in my opinion, it just doesn’t really work well with the coconut flavor unless you’re making some more nuanced concept dish.
-You could easily double the recipe and go up to only 1/2 cup of flour, but then you’re in for a half-dozen eggs! A little coconut flour goes a long way! But it also requires a lot of egg! (No, I’ve never tried this with egg substitute.)