Just when I thought I had explored all the possibilities with muffins, I got inspired to try out muffins with pecan nuts. Guys! It blends so well with chocolate chips and coconut flour! I don’t know how it works for you but my experience with coconut flour is that I always have to mix it with regular flour. Otherwise, the dough is very thick and no matter how much baking powder I use, it doesn’t rise as well. Anyway, I’m really enjoying baking muffins as they brighten my lazy mornings during the weekend! What about you guys, do you cook fancy breakfast for the weekend? Let me know in the comments down below!
Servings : 6 muffins
Total Time: preparation time 20 minutes, cooking time 15-20 minutes
– 1,5 cup all-purpose flour
– ½ cup coconut flour
– 2/3 cup brown sugar
– 2 teaspoons baking powder
– a pinch of salt
– 2/3 cup almond milk
– ½ cup butter
– 2 eggs
– ½ cup chopped pecan nuts
– 100g chopped dark chocolate
– 1 silicon muffin pan with 6 holes
Start by preheating the oven to 400°F (200°C).
Melt the butter and let it cool down.
Pour into a large bowl the regular flour, the coconut flour, the salt, the sugar and the baking powder. Mix together.
Add the butter, the milk and the eggs to the mixture. Mix again all the ingredients. Stir in the chopped pecan nuts and the chopped dark chocolate. Stir again to combine.
Pour the batter into the muffin pan and cook for 15 to 20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savor with your favorite tea!