I thought it might be interesting to see if I could use coconut flour to make gingerbread. Now, I don’t — unfortunately — really like the way coconut flour bakes. Never have. But my kids do, and when my husband is on the GAPS diet… coconut flour it is. These muffins are GAPS-friendly, and they have a spicy, interesting flavor. The kids couldn’t stop eating them. Make them and see what you think!
Coconut Gingerbread Muffins
- ¾ cup coconut flour
- ½ tsp. sea salt
- ¾ tsp. ginger
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 1/3 cup coconut oil
- ½ cup raw honey
- 4 eggs, beaten
- 6 tbsp. milk (use coconut milk if you are on GAPS)
Step 1: Gather your ingredients. Preheat your oven to 350ºF.
Step 2: Put the coconut oil and, if necessary, honey into a small pot to melt. Do this over very low heat, as it only needs to get to 76 to melt the coconut oil and not much hotter to melt the honey.
Step 3: In a large glass bowl, add your coconut flour.
Step 4: Add all your spices (including sea salt) to this.
Step 5: Add the now-melted honey and oil.
Step 6: Add the eggs.
Step 7: Now, add the milk. (Yes, stir the batter first. It will be very thick still.)
Step 8: Stir the batter until smooth. It will still be kind of thick, but not too much. Scoop the batter into greased or lined muffin trays. Fill each muffin cup 1/2 to 2/3 full. They won’t expand much, as the eggs are their only “rising” agent. That’s okay.
Step 9: Pop them in the oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Now you have lovely grain-free muffins!