A sad truth.
While I will comfortably fuss and fiddle with a savory recipe. Playing with muffins or cookies? Not the wisest idea.
Fact is, there is minimal room for improvisation in baking.
Take cocoa for instance.
Do you know that it's safe to substitute natural cocoa when Dutch-processed cocoa is listed in a recipe but it's not possible, however, to switch cocoa types the other direction?
Oh, baking, you cruel, precise science.
As soon as you introduce ingredients such as coconut flour or almond meal to the paleo baking equation, disaster is just around the corner.
I can’t even count how many coconut flour recipes I flopped, leaving me with wasted ingredients and — more importantly — a wasted maker.
So trust me when I say that this recipe is solid and reliable. As long as you don’t tweak it, of course.
These (Paleo) Coconut Lemon Chia Seed Muffins are incredibly good. Make ‘em.
Not enough? OK. Lemon zest and lemon juice are muddled with coconut flour, eggs, milk, honey, chia seeds, and sugar.
If it sounds easy, that’s because it is. The flavor though, is anything but.
These are muffins with an edge that I KNOW you’re going to love.
Yo, there’s a new muffin in town.
Adapted, just a little, from SlimPalate
Makes 12 muffins
½ cup coconut flour (I used Bob’s Red Mill)
2 tablespoons chia seeds
¼ teaspoon baking soda
Pinch of fine grain sea salt
Zest of 2 lemons
¼ teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ cup of milk of your choice (I used almond milk)
½ cup of honey (I used this raw organic honey)
4 tablespoons coconut oil, melted
Preheat oven to 350ºF (180ºC) and place a rack in the middle. Line a muffin tin with paper or paper/foil muffin liners.
In a large bowl combine thoroughly coconut flour, chia seeds, baking soda, salt, and lemon zest.
In another bowl whisk together eggs, vanilla extract, milk, honey, coconut oil, lemon juice, and apple cider vinegar.
Pour wet ingredients into dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left.
Pour batter into lined muffin tin ¾ way to the top.
Bake for about 20 to 25 minutes until golden and when pierced with a toothpick comes out clean.
Carefully remove from muffin tin and let cool on a wire rack.
One muffin yields 92 calories, 7 grams of fat, 3 grams of carbs, and 3 grams of protein.