Recipe: Chocolate coconut muffins (wheat-free, gluten-free, low sugar, low carb, paleo)

I’ve got nothing against wheat, but it’s fun to mix things up a little. I found some coconut flour at Trader Joe’s and have been playing around with different recipes that use it. Coconut flour can’t be substituted one-to-one for wheat flour; it expands a lot when mixed with liquid, so you generally need to use less coconut flour than you would wheat. Adding lots of eggs helps bind the coconut flour together and provides it with liquid to absorb.

Because the high number of eggs and relative dearth of flour, these muffins have almost a souffle-like texture.

Supplies

• measuring cups and spoons
• blender or food processor
• muffin tin with 12 2½-inch cups
• cooling rack

Ingredients

• 5 eggs
• 1¾ cup unsweetened pear sauce (applesauce works too)
• ¾ cup coconut flour
• 2 tablespoon flaxseed meal
• 1 tsp cinnamon
• ¼ cup cocoa powder
• ½ tsp baking soda
• 2½ tsp baking powder
• 1 tsp vanilla
• 6 Tablespoons oil
• 2 tablespoons sugar or xylitol (optional)

Instructions

1. Put everything in a blender or food processer and give it a whirl until thoroughly mixed. You might need to pause and scrape the sides down with a spatula every now and again.
2. Let sit for a couple minutes to let the coconut flour expand and the batter thicken.
3. Pour equal amounts into lined muffin tins.
4. Bake at 400°F on the oven’s middle or lower rack (the tops can burn easily) for 20-25 minutes, or until an inserted toothpick comes out clean and tops are firm and bounce back when you press on them.
5. Let cool on a rack.
6. Eat! Store extras in the refrigerator.