This is a fantastic base for gluten-free muffins! Simplistic and tasty, all you need to do is decide what you are in the mood for.. raspberries, blueberries, apple chunks & cinnamon -- the 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
1/2 cup Date Lady Pure Date Syrup
1 tablespoon vanilla extract
1/3 cup coconut oil, melted
1/3 cup mix-in of choice (try berries, apples, cinnamon, bananas or anything you'd like!)
Optional - Date Lady Chocolate Spread
1. Blend all dry ingredients together in a bowl.
2. Add in wet ingredients. Mix until well combined.
3. Bake at 350°F for about 20 minutes, or until the tops spring back at touch.
-For a more decadent treat, frost muffins with Date Lady Chocolate Spread!
-Use a whisk to quickly break clumps in coconut flour.