Ingredients with Measurements:
- 1 cup arrowroot flour
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup honey
- 1/2 cup coconut oil
- 1/2 cup coconut milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 eggs
Special equipment needed:
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a muffin tin with coconut oil.
2. In a mixing bowl, whisk together the arrowroot flour, coconut flour, almond flour, shredded coconut, baking powder, and salt.
3. In a separate bowl, beat the eggs and then add in the honey, coconut oil, coconut milk, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Per serving (1 muffin):
Calories: 190
Fat: 12g
Carbohydrates: 19g
Fiber: 2g
Sugar: 10g
Protein: 3g
Substitutions for ingredients:
- If you don't have arrowroot flour, you can use tapioca flour instead.
- If you don't have coconut flour, you can use almond flour or another gluten-free flour.
- If you don't have shredded coconut, you can omit it or use chopped nuts instead.
- If you don't have honey, you can use maple syrup or another liquid sweetener.
- If you don't have coconut oil, you can use another oil such as avocado oil or olive oil.
- If you don't have coconut milk, you can use almond milk or another non-dairy milk.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use different extracts such as almond or coconut extract instead of vanilla.
- Add spices such as cinnamon or nutmeg for extra flavor.
- Top the muffins with a coconut glaze or frosting.
Tips and tricks:
- Make sure to measure the flours accurately for the best results.
- Don't overmix the batter or the muffins will be tough.
- Let the muffins cool completely before storing or freezing.
- These muffins freeze well and can be reheated in the oven or microwave.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Reheating instructions:
To reheat the muffins, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or microwave them for 10-20 seconds.
Presentation ideas:
Serve the muffins on a platter with a dusting of shredded coconut or a drizzle of coconut glaze.
Garnishes:
Shredded coconut, chopped nuts, or a coconut glaze.
Pairings:
These muffins pair well with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the batter is too thick, add a splash of coconut milk or another liquid.
- If the muffins are too dry, try adding more coconut oil or another liquid to the batter.
Food safety advice:
Make sure to store the muffins properly to prevent spoilage or contamination.
Food history:
Arrowroot flour is a traditional ingredient in Polynesian cuisine and is used in many baked goods.
Flavor profiles:
These muffins have a sweet and nutty flavor with a hint of coconut.
Serving suggestions:
Serve these muffins for breakfast or as a snack.
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