My brother in law gave us the idea to bake with Coconut Flour a few months ago, and we finally found some at a grocery store last weekend. Coconut flour is big with people on the paleo-diet and/or gluten-free diet because it's not a grain and it's packed with fibre.
I found a recipe for baked coconut flour donuts, but since I don't have a donut mould, I made them in muffin moulds instead.
It was my first time baking with coconut flour, and what stood out to me is how little of the flour you actually use. This recipe only called for 1/2 cup!
Toasting the shredded coconut was fun! Makes the house smell great too.
One went missing soon after they came out of the oven...
Here's the recipe!
Coconut Flour Donut Muffins
by Comfy Belly
- 1/2 cup of coconut flour
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 6 eggs
- 1/2 cup of honey (or other sweetener)
- 1 tablespoon of vanilla
- 1/2 cup of unsalted butter, melted (coconut oil, or regular oil will work as well)
- Preheat oven to 350 degrees F.
- Blend all the dry ingredients together in a bowl.
- Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients.
- Mix until well-blended.
- Fill donut pan circles about 2/3 of the way full with batter.
- Bake for about 20 minutes, or until a toothpick comes out clean.
Honey-dipped, toasted coconut topping
Warm a few tablespoons of honey in a saucer (I put it in the microwave for about 10 seconds). Toast some coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in the honey and then in the toasted coconut.