I also like making up new recipes. Kinda like this one for my Cinnamon Nutmeg Muffins (aka CinnaMeg). These bites of goodness do not contain any refined flour or sugar so I’m pretty sure that whether you’re following a sugar-free, gluten-free, paleo or even grain-free eating plan, you’ll get a real kick out of this recipe.
Gotta tell ya that the cinnamon and nutmeg REALLY do the trick in giving these “babies” some bite!
As you know, I’ve been doing quite a bit of testing with coconut flour recently. It’s a tough cookie to crack! If you want to find out more about baking with coconut flour, you can check out my latest post here.
So, I started out with 3 eggs for this recipe and ended up increasing it to 5 whole eggs. Needless to say, with the protein in the coconut flour as well as the protein in the eggs, these muffins are sure to keep you satisfied for quite some time. Bonus!!!
Check it out…
Sugar-Free CinnaMeg Muffins
1/2 cup coconut flour
5 eggs (room temperature)
5 Tblsp. coconut oil (softened)
5 Tblsp. brown rice syrup or raw honey
3 Tblsp. Full Fat Cream or Coconut or Almond Milk
1/2 tsp baking soda
1 tsp vanilla powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp apple cider vinegar
Combine your coconut flour and room temperature eggs. Mix until smooth.
Add all other ingredients.
Note *You don’t have to worry about over-mixing coconut flour because there is no gluten in it*
Pour into muffin liners (about 3/4 full)
Bake for 28 minutes at 350.
P.S. You’ll notice that while the muffins are baking, they will kinda cave in the center. Don’t be alarmed (or take them out of the oven). Continue baking until your 28 minutes is up.