I had a craving for something sweet. I thought I would try my hand at some peanut butter muffins with coconut flour. I have used coconut flour to make pancakes and 3-minute microwave cupcakes, but never in actual baking.
Coconut flour absorbs a lot more liquid than traditional wheat flour or even almond flour. Also it can be quite heavy and needs to be sifted in most recipes. Because of this, even though coconut flour is expensive, it does go a long way. I purchase Bob’s Red Mill brand organic through amazon.com. It has 8 grams of carbs and 5 grams of fiber per 2 tbs.
I also used Xylitol as the sweetener, which I also purchased through amazon.com. I like xylitol much more than other sugar alcohols, such as erythritol or maltitol. It neither irritates my stomach like maltitol, nor does it have that cooling effect of erythritol.
Overall, these muffins are moist and rich, with a prominent peanut butter taste and a pleasant coconut note in the background.
1/3 cup xylitol
2 tbs coconut oil
2 tbs natural peanut butter
2 tsp vanilla
1/4 tsp salt
1/3 cup sifted coconut flour
1/2 tsp baking powder
1. Add the eggs, xylitol, coconut oil, peanut butter, vanilla, and salt into a bowl and beat until smooth.
2. Sift coconut flour and baking powder into the mixture and mix until smooth.
3. Scoop mixture into a greased muffin tin.
4. Bake at 400 degrees for 12-15 minutes on a rack placed in the middle of the oven.
5. Remove when the tops of the muffins are lightly browned.
6. Consume with cream cheese or butter.
This makes 6 muffins.