Coconut Loaf or Muffins
Satisfying grain-free version of the basic sweet bread or muffin. Can be modified many ways to make sweet or savory.
Adapted from Eat Fat Look Thin by Bruce Fife.
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Preparation time
Waiting time
30m
Ingredients
For 1 Person(s)
Recipe
- 1/4 teaspoon(s) vanilla
- 1 teaspoon(s) raw apple cider vinegar
- 3 tablespoon(s) coconut oil or butter (melted)
- 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) sea salt
- 3 tablespoon(s) coconut flour
- 3 part(s) eggs
- 3 tablespoon(s) or less honey
- 1 whole ripe banana mashed or 1/2 cup applesauce
- 3 tablespoon(s) Coconut milk, or water
Coconut Loaf or Muffins Directions
- Preheat oven to 400 degrees for muffins, 350 for loaves.
- I prefer to make small loaves as the muffins can stick. If using muffin tins, line them or grease well with coconut oil, lard, ghee, or butter. Loaf pans usually only need some kind or grease.
- Melt Coconut oil ahead, it will speed up process.
- In a medium bowl, whisk together all of the igredients exept the coconut flour, fruit and vinegar.
- Into this batter sift the coconut flour and whisk until smooth, then add the fruit and whisk until mixed. Stir in the raw cider vinegar and whisk just until the vinegar is mixed in.
- Spoon batter into muffin thins and bake for 15-20 minutes, for loaves about 1/2 hour, or until they spring back when pressed.
- Top with butter or ghee, or fat of choice, honey or jam. Makes about 9 muffins or 2 small loaves.
- Variations: Before adding vinegar, add chopped nuts, raisins, dark chocolate bits. For savory leave out sweetner add about 1 cup of chopped vegetable of choice, chopped bacon (precooked), ham, or whatever meat sounds good.
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Nutrition facts
(gluten free, lactose free)
Per Serving