coconut flour muffins

Coconut flour is a popular alternative to regular flour because it's relatively low in carbohydrates and high in protein and is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. Therefore it also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs as the protein in eggs helps in providing structure and moisture to the baked good. 

The original recipe (video) for the cupcake calls for 6 eggs but as I am using homemade coconut flour, I  required only 2 hence would suggest  to not blindly follow a recipe for coconut flour baked goods as the absorbing nature of coconut flour differs. Therefore to add the wet ingredients one by one especially the eggs. 

Original Recipe

coconut flour cupcake video

Serving - This recipe makes 6 cupcakes 

Ingredients 

1/2 cup of coconut flour

1/2 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon sea salt

2 tablespoons Honey/Maple syrup or Stevia 

1 Tbsp Vanilla Essence (optional) 

1/4 cup milk of choice 

1/4 cup oil /Butter 

2 to 6 Eggs *

1/2 cup of cranberries/blueberries 

Note - 

*The original recipe calls for 6 eggs as using store bought coconut flour. I used only 2 as I am using homemade coconut flour. 

coconut flour cupcake video

Method 

Combine all  the ingredients in the order stated and stir well. Pour the batter into a muffin pan or baking cups. Bake at 400F for 10-15 minutes or until lightly browned.