Gluten & Dairy Free Coconut Muffins

    Okay, okay, why am I posting gluten-free? I love gluten. Gluten is my gluttony. However, there are so many people in my community removing gluten from their meals. I am still eating bread, bagels, oatmeal, pizza, all of my favorite things, but I like to explore all of the possibilities within food. So this is a fun challenge!

Gluten and Dairy Free Coconut Muffins 

Ingredients:

1. 3 tbsp coconut flour (from Trader Joe's!)
2. 1 cup shredded coconut
3. 1 1/2 tsp baking powder
4. 1/4 tsp salt 
5. 2 tbs honey
6. 2 tbs agave 
7. 4 eggs, white in one bowl and yolk in another bowl
8. 1/4 cup coconut oil
9. 1 tbsp vanilla extract
10. 1/2 tsp cinnamon 
11. 1 cup almond flour (you can make your own flour by use 1 cup of almonds and grind with a food professor) 

    Instructions:

1) Pre-heat oven to 350 degrees. Coat the muffin tins (I used coconut oil)

2) Use a medium size bowl and combine the almond flour, coconut flour, shredded coconut, and salt.

3) Use a large bowl to combing the eggs yolk, honey, agave, coconut oil, and vanilla. Whisk together and add the dry ingredients into the large bowl.

4) Using a mixing bowl, quickly beat the eggs whites until it is nice and fluffy (like great foam fon a latte!) Add the whipped white eggs to the large bowl and combine. 

5) Spoon the batter into 9 of the muffin cups. For the 3 other empty muffin cups, add a 1/2 inch of water in each, so it doesn't smoke while baking! 

 

   6) Top each muffin with some cinnamon and bake for 20-22 minutes.

Until next time!!! Alex :)