I was in a bit of a muffin-y mood today. I debated blueberry, but since I already have a blueberry muffin recipe, I decided to try coconut chocolate chip and banana nut (you’ll see banana nut on the next post).
I think I’ve finally struck the perfect texture with these muffins. This mixture is so reminiscent of traditional wheat flour it could fool just about anyone. The addition of a very small amount of arrowroot powder definitely helps the texture, which is moist (but not too moist as when you use only almond flour), has nice integrity (you can pull the muffin out of the paper and it stays intact) and has a wonderful flavor.
With just 4g of net carbs per muffin, it’s easy to eat too many of these. I recommend freezing so you don’t eat them all. Yes– they really are that good!
Unfortunately, you won’t get that nice crown like you would with traditional wheat flour, but I really don’t think you’ll miss it. And a bonus? These don’t sink in the middle like so many pure almond flour-based muffin recipes.
Chocolate Chip Coconut Muffins
- 1/2 C almond flour
- 2 T golden flax seed meal
- 2 T whey protein powder
- 1 T coconut flour
- 1/3 C unsweetened coconut
- 1/4 C + 1/2 T melted coconut oil
- 1 egg (or 1/4 C chia gel for vegan)
- 1/2 C unsweetened almond or coconut milk (plus extra if necessary)
- 1/2 C Swerve (or your choice of sweetener)
- 1 T vanilla extract
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. apple cider vinegar
- 1/3 C sugar free chocolate chips (use vegan variety for a vegan muffin)