My lovely friend Katherine and I made muffins today. I’ve been experimenting with wheat-free baking, so I picked up some coconut flour (apparently this is a thing?), which smells like coconut, looks like flour and has lots of fiber and no grains. All that stuff.
We used this recipe but doubled it and added strawberries plus the blueberries, and it turned out really delicious. They have a different texture than normal muffins — there are more eggs, which gives it a quiche-like, dense texture that’s actually really pleasant. Next time I make it, I will probably swap out half the oil with applesauce. I’d also recommend using a bit less honey than the recipe calls for, since the coconut flour is a bit sweeter than regular flour. But regardless, delicious.