This is a fantastic base for gluten free muffins! Simplistic and tasty, all you need to do is decide what you are more in the mood for.. raspberries, blueberries, apple chunks & cinnamon -- the mix-in opportunities are endless! This recipe is adapted from a chocolate chip muffin recipe on Comfy Belly, which is a great resource for cooking with coconut flour.
1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
4 eggs
1/2 cup date syrup
1 tablespoon vanilla extract
1/3 cup coconut oil, melted
1/3 cup mix-in of choice Optional - Date Lady Chocolate Spread
Blend all dry ingredients together in a bowl. Add in wet ingredients. Mix until well combined. Bake at 350 for about 20 minutes, or until the top springs back at touch. For a more decadent treat, frost the tops of cooled muffins with Date Lady Chocolate Spread!
Using a whisk is a quick way to break clumps which often occur when using coconut flour.
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