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Last week I reviewed the book, Cooking With Coconut Flour by Bruce Fife, N.D., and I promised to give you one of the recipes this week, so here it is! All of the muffin recipes in the book make six muffins, and because I have a 12-muffin pan, I doubled this. I also made a couple of adjustments. I used 3 duck eggs instead of 6 chicken eggs, and I used 1/4 cup maple syrup as my sweetener. (Remember I doubled it to make 12 muffins.)
Makes 6 peanut butter chocolate chip muffins
1 tablespoon coconut oil or butter, melted
5 tablespoons sucanat or brown sugar
1/4 cup natural peanut butter
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
Blend together all of the wet ingredients then add the dry ones. The book suggests using a whisk, but I actually used a blender, and it worked great because then I could pour the batter into the greased muffin pan. What about the chocolate chips? After everything was blended up, I added 1/4 cup of chocolate chips and did a couple of short blender bursts to mix them in. Then pop into the oven at 400 degrees for 15 minutes.
You can eat them right out of the oven — as long as the chocolate chips have cooled enough that you don’t burn yourself. They are also great when a day old! I simply stored them in an airtight container on the kitchen counter.
No, you cannot simply swap out regular flour for the coconut flour in this recipe. This would not be nearly enough regular flour. Here is a recipe for chocolate chip muffins made with regular flour.