When someone gives you a giant bag of organic coconut flour, what do you do with it? Make muffins. And banana bread. And pancakes.
I soon learned that you rarely need more than 1/2 cup of it in any recipe because it absorbs SO. MUCH. LIQUID. When surfing online for recipes I noticed that most recipes call for a lot of eggs. So most banana breads or muffins made with coconut flour are quite eggy (but also quite moist).
I played around with a few recipes I found to make a small batch of coconut flour muffins.
I’ve also been making my own almond milk (basically a ratio of 1:3 soaked almonds to water, blended and strained). After straining the liquid – you end up with a cup of really great almond meal and I didn’t want to throw it out, so I added it to the muffins. If you don’t have the almond meal, just use coconut flour.