270 g of 00 flour (small tip: for even softer muffins you can replace 50 g of flour with the equivalent of potato starch)
50 g of coconut flour
200 g of sugar (have you tried coconut sugar or agave sugar?)
A pinch of fine salt
A pinch of baking soda
2 whole eggs
2 teaspoons of baking powder
125 ml of Coconut Oil
150 ml of milk
Aromas: 2 teaspoons of natural vanilla extract or a sachet of vanillin or the grated peel of an organic lemon
NB: Try also the most delicious variant by adding 2 tablespoons of cocoa (Organic Raw Cocoa Powder), 60 g of ground almonds and dark chocolate into small pieces.
Preparation time: approximately 30 minutes
Turn on the oven in 200 ° static mode so at the end of the preparation of the dough it will be at the right temperature.
The steps to get the delicious muffins are simple and fast enough:
Start by whipping the eggs with the sugar. Add the milk and coconut oil, stirring well. Continuing to mix the ingredients together, sifting, the flour, salt, baking soda, baking powder (cocoa, almonds and bits of dark chocolate) and the natural vanilla extract (or the vanillin or the grated peel of a organic lemon).
Stir vigorously until a homogeneous mixture is obtained.
Distribute the dough in 12 medium cups making sure not to fill them to the edge otherwise the muffins will not grow in height but will tend to flatten immediately.
Bake and cook at 200 ° for the first 5 minutes, then continue cooking at 180 ° for another 12-14 minutes (depending on the oven). With this trick you'll get high muffins.
Take out of the oven and let it cool on a grill for a few minutes, then you can decorate with a sprinkling of icing sugar.
To keep them always soft you can store them in an airtight container.
Coconut oil muffins are simple to prepare, tasty and light. Ideal for a healthy breakfast in the morning and for all the moments when you want to treat yourself to a delicious treat!