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Coconut Custard Pie Muffins – SCD, Gluten Free, Paleo

Posted Sep 04 2012 11:22pm

I had some coconut flour in my cupboard and was in the mood for some muffins, so I decided to look for a recipe online. I came across a recipe for Honey Muffins at and decided to give them a try. They were super easy to make and end up tasting like Coconut Custard Pie! They were great to eat for breakfast because they were not overly sweet. They even made a nice dessert when split in half and topped with jam or marmelade or whipped cream (not for SCD). They were also delish when eaten like a biscuit, split in half with a homemade sausage patty inside. The combination of slightly sweet muffin with spicy and savory sausage was so good!

I tweaked the recipe very slightly to make it appropriate for the Specific Carbohydrate Diet, replacing baking powder with baking soda and some apple cider vinegar:

Coconut Custard Pie Muffins aka Coconut Flour Muffins
3 eggs
2 tablespoons coconut oil in liquid form
2 tablespoons coconut milk
3 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking soda
1/4 teaspoon apple cider vinegar
dried unsweetened coconut

Blend together eggs, coconut oil, coconut milk, honey, salt and vanilla. Combine coconut flour with baking soda and thoroughly mix into batter until there are no lumps. Add apple cider vinegar and stir to combine. Pour batter into greased muffin cups or paper lined muffin cups, top with dried coconut. Bake at 205C (400F) for 15 minutes.

Makes 5 – 6 muffins.

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