Lately I have been trying to perfect baking muffins and breads with coconut flour ….unsuccessfully. Coconut flour tends to leave things dry and DENSE from my experience. Therefore, I switched to almond flour and gluten free baking flour (brown rice and tapioca flour blend) as a better alternative. These muffins turned out fluffy and rich with flavor instead of the bricks I’ve been making with coconut flour.
(makes 6 medium muffins)
1 cup almond flour
1/2 cup gluten free flour
1/2 tsp baking powder
1tbs poppy seeds
1/4 cup milk
2 tbs fresh lemon juice
1/2 tbs almond extract
2 tbs butter
2 tbs honey
lemon zest (optional but really adds punch of flavor)
1. Put all dry ingredients together, mix throughly then set aside.
2. microwave butter and honey together, then whisk in the remaining wet ingredients. (milk, eggs, lemon and almond extract)
3. Stir in dry ingredients slowly until throughly mixed. Grease muffin tin and fill about 3/4 full. Bake at 350 for about 12-15 minutes. Top with a little honey and lemon zest!