Yesterday I made coconut flour zucchini bread (technically it has a banana in it, so I'm not sure if it's banana bread, too!) and today I made cinnamon bun muffins with coconut flour. Coconut flour does have a certain texture, but either I'm getting used to it or better at baking with it!
Here is the zucchini bread. I used honey and it worked out great! The loaf was smaller than I thought. Next time I might double it and make two.
For the cinnamon buns, I had quite the kitchen adventure. I ran out of honey AND maple syrup after the muffins, so I had to half the cinnamon "topping" and only used it in the middle. With it on top as well, I think the muffins would be phenomenal!
Then I dropped the jar of coconut oil (after I was done, and after I had put it in the microwave to melt it, so it was liquid at the time....great). Glass shattered everywhere! So the floor was slippery AND spiky!
Muffin Ingredients
1/2 C coconut flour
1/4 tea baking soda
1/4 tea salt
4 eggs
1/3 C coconut milk
1/2 C honey
Cinnamon Topping
2 T cinnamon
4 T honey or maple syrup
2 T butter (I used coconut oil)
1/4 C chopped nuts (I used pecans-optional)
1. Preheat oven to 350
2. Line a muffin pan with paper liners or grease.
3. Combine coconut flour, baking soda and salt and blend well.
4. Add the eggs, milk, and honey to the dry mixture and blend well (coconut flour is hard to incorporate so use a mixer or food processor to speed this step up!)
5. Fill muffin liners 1/4 way with batter
6. Spoon about a tablespoon of topping over each muffin, then top off with more batter, about 3/4 full
7. Drizzle the remaining topping over the batter (I didn't have any!)
8. Bake about 24 minutes (mine was closer to 30) until a toothpick comes out clean
They ARE really good though!
