Vanilla-Cinnamon Muffins (Gluten free)

eggs, raw honey or maple syrup, coconut oil, vanilla, cinnamon, dash salt, coconut flour, baking powder

Coconut flour baked goods do not last long fresh. If you make a large batch of these, they will only last about 3 days. I recommend freezing extra muffins. If you decide to use a granular sweetener such as coconut palm sugar, etc., you might need to add a little liquid to make up for the liquid in honey. Coconut flour is very sensitive to the amount of liquid in a recipe. The same goes for adding more or less vanilla extract, you will have to adjust the amount of coconut flour.

preheat oven to 350. in a bowl, combine egg whites and honey or maple syrup. whip the egg whites until stiff peaks form. in a seperate bowl, combine egg yolks, coconut oil, vanilla, cinnamon, and salt until mixed. add the sifted coconut flour and baking powder to the egg yolk mixture. mix until smooth. slowly add the egg yolk mixture to the whipped egg whites. i turned my mixer back on as I added the two together. Mix until well combined. Fill 3 cupcake liners to the sop. *Silicone is preferred when working with coconut flour*. Bake for 15-20 minutes until the tops are firm to the touch and a toothpick can be inserted and come out dry.

www.ditchthewheat.com/gluten-free-vanilla-cinnamon-muffins/

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user GRANTX6.