Coconut Flour Muffins, Wonderfully Fluffy! - Healthy Recipes Blog (2024)

FAQs

What is the secret to baking with coconut flour? ›

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Coconut flour has a slightly sweet and nutty flavor, with a hint of coconut aroma. It has a more absorbent texture and tends to create denser, moister baked goods compared to almond flour.

When stored properly, coconut flour will last for up to two years. The best way to store coconut flour is in an airtight container in a cool, dark place, such as the pantry, fridge, or freezer.

Coconut flour is extremely high in fiber, which means it absorbs a lot of liquid during baking. This makes it critical to follow the recipe exactly without making additional substitutions. Dough will often be much thicker than expected when baking with coconut flour.

A good rule of thumb is to use 1 teaspoon of baking powder for every 1 cup of coconut flour. However, you may need to adjust the amount of baking powder depending on the consistency of your batter. If your batter is too thick, you may need to add more baking powder.

If you use all yolks, the coconut flour cake will be too heavy, all whites and it won't be moist enough.

Good muffins are meant to be pillow-soft, light, and airy. And believe it or not, the way you mix the batter has a big impact on texture. If you have the impulse to keep mixing, and mixing, and mixing, resist it at all costs. When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture.

What not to do when making muffins? ›

Over-mixing – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

Coconut flour can be baked at the same temperature as other recipes, no need for adjustment. The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs.

In 2 tablespoons of almond flour, you'll get 80 calories, only 2 grams of carbs, 3 grams of protein, and 1 gram of dietary fiber. While coconut flour is a better source of dietary fiber, iron, and potassium, almond flour does contain iron (2% Daily Value) and calcium (2% Daily Value).

Coconut Flour Substitute

You have to do a little playing around with a recipe if you want to substitute coconut flour for regular all-purpose wheat flour. The rule of thumb is to substitute only 20 percent of coconut for wheat flour. Flour made from coconut becomes dense and soaks up a lot of moisture when it bakes.

Just throw in more flavor when baking with coconut flour. If you're making sweet recipes, such as shortbread, chocolate chip coconut flour cookies, coconut flour muffins or pie crust, use extra chocolate, cocoa powder or vanilla extract.