There was something missing from the first batch of muffins I made. They were good, but a little dryer and not quite sweet enough. They were, should I say, average muffins. I have made about three batches since and I think I finally found the right combination, so I thought I would share.
I have to continue to credit Elana’s Pantry for the base recipe which I shift and play around with to suit my tastes.
**Since I first posted this recipe, I have been playing around with it a lot (since I make these practically every week). I know replace all of the oil with a 1/2 cup of apple sauce (make sure it is unsweetened!). This seemed to keep the muffins from getting too soft and wet as they sometimes do with the oil).**
Here you go:
Serves 10 muffins.
Preheat oven to 350 degrees F.
1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
3 eggs
1/2 cup strawberries, mashed
1/3 cup grapeseed oil
1/4 cup agave nectar
1 tbsp vanilla
1/4 cup blueberries
1/4 cup walnuts
1/4 cup pecans
Combine flour, salt, baking soda, and cinnamon in a small bowl. In a separate bowl, blend eggs, strawberries, oil, agave, and vanilla together with a hand mixer. With the hand mixer, add the dry ingredients to the wet and blend until smooth.
Stir in the blueberries, walnuts, and pecans.
Scoop the mix into pre-greased muffin tins (I find they come out much cleaner in greased muffin tins instead of paper lined, but use whichever you prefer).
Bake for 20 minutes or until just slightly golden (keep an eye on them as they go from golden to burned quickly). A toothpick inserted should come out clean.
Store wrapped in a paper towel in a plastic bag at room temperature (I find the fridge does funny things to the muffins – kind of dries them out).
Cooking for Serendipity 