My son had a birthday party to go to after his half day of school today and I usually pack him food to bring, considering he can’t eat gluten or dairy. I packed his bag last night like usual but when I woke up this morning I realized I completely forgot to make him a dessert to bring. If your mornings are anything like mine are, you know that fitting in time to bake something just wasn’t happening. I knew I had time in between dropping him off at school and the start of the party so I decided to rush home and whip something up. Typically I bake with nuts or nut flours but my kids go to a tree nut free school so I knew I didn’t have many options to work with. Im not a huge fan of baking with just coconut flour. My experience with it has been frustrating due to my baked goods turning out dry and crumbly, but I really didn’t have too many options at this point. I pulled it out of my cabinet and began to throw the things I had on hand together. I was determined to make a muffin that wasn’t dry so I may have overcompensated by adding more ingredients than needed. However, it’s safe to say they did not turn out dry! If anything they were too moist (if that’s even possible??). Looking back I probably would have added either just the banana or the applesauce but I don’t think I needed to add both. You definitely could if you chose to though. I think they turned out great and so do my kids, so I thought I’d share for those of you who may benefit from a nut free dessert!
Ingredients:
- 1 c. coconut flour
- 1 T. whole psyllium husks (I used NOW brand)
- 3/4 t. baking soda
- 6 eggs
- 1/2 c. unsweetened coconut milk
- 1 T. coconut oil, melted
- 1/2 c. applesauce OR 1 banana, mashed
- 1/2 c. blueberries (you could add any berry or even chocolate chips!)
- 1 dash of monk fruit OR 3 T. raw honey
Directions:
Preheat oven to 350 degrees. Line muffin tin with liners or grease them with coconut oil. Mix all ingredients together in a bowl gently folding in blueberries last. Spoon batter into muffin tin and bake for about 30 minutes for 6 large muffins.
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I made the GF, nut free blueberry muffins this morning, using 1 ripe banana and 3T of honey. The ingredients was ‘stiff’ – the consistency of “roll-out” pie dough.
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My (6) muffin pan was small. I had quite a bit of ingredients left over, so I filled a small loaf pan. The loaf was more moist than the individual muffins.
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They are very good BUT If I make these again, perhaps using 2 bananas and/or more milk might increase the moistness(?)
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I would also include the Monk fruit with the raw honey (I used Manuka)
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What do you think Andrea?
Hi Mary! Did you use whole or ground psyllium husks? Using ground psyllium husks will impact the texture and moisture of the muffin. Other than that I’m not sure why they would have turned out dry.