Cinnamon Coconut Vanilla Muffins

One of my major concerns after being diagnosed with celiac disease was no longer being able to bake.  Baking is such a big stress reliever for me, as well as a great source of personal satisfaction.  I can't count how many times I've stepped away from something pressing (like packing for a trip that I leave on the next day) to bake just to slow my mind down.

Thankfully, my sisters gave me some great tips for getting recipes to turn out without gluten, so after TJ bought me the ingredients (they were so expensive I just couldn't get myself to do it!), I got back into the kitchen.  One of the first recipes I tried to adapt was my favorite muffins from Mel of Mel's Kitchen Cafe fame.  I was thrilled when they turned out.  I've made a few additional tweaks to them as I've made them over and over (they're the only bread I've made and I eat them every day!) and they are to the point that I feel good calling them final.  So, if you happen to have all the really expensive gluten free flours in your cupboard, give them a go.

Picture credit to TJ, who kindly obliged when I said, "Could you take a great picture of these even though it's dark and I know nothing about food photography?"  Thanks, T!

Oh, and as a side note, it's always seemed odd to me to use just 1 cup of canned coconut milk.  The can comes with about 1.7 cups of coconut milk, so I've always doubled the recipe.  For my birthday this year my mom gave me a muffin tin, which means I no longer have to wash my single tin after the first batch.  Let me tell you, this is the best thing ever.  It's probably silly I didn't just buy it sooner.

Cinnamon Coconut Vanilla Muffins

Yield: makes 24 muffins

Cinnamon Coconut Vanilla Breakfast Muffins

Adapted from Mel’s Kitchen Café

INGREDIENTS

Dry:

• 2 cups cornstarch (or 1 cup potato starch, 1 cup cornstarch)
• 1 cup gluten free flour blend
• 3/4 cup coconut flour
• 3/4 cup almond flour
• 2 teaspoons xantham gum
• 4 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1 1/4 cups sugar

Wet:

• 4 large eggs
• 2 cups canned coconut milk*
• 4 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3/4 cup coconut oil, melted

DIRECTIONS

1. Preheat the oven to 350 degrees and either line two 12-cup muffin tins with muffin liners or spray them with non-stick spray.
2. In a large bowl, whisk together all your dry ingredients and make a big well in the center of the bowl.
3. In a medium bowl, whisk together the eggs, milk, vanilla extract, and almond extract.  Once it’s blended, pour the coconut oil in a steady stream while whisking with the other hand.
4. Immediately combine the wet ingredients with the dry ingredients.  Stir together until just combined: I usually have a few streaks of flour remaining.  If you mix until it’s all the way smooth your muffins will end up rubbery.
5. Fill the muffin tins with the batter.
6. Bake for 16-20 minutes until the edges just start browning.  After removing from the oven, let them sit in the tin for 3-4 minutes and then remove them from the tin and put them on a cooling rack.

NOTE: these freeze beautifully.  Just let them cool before bagging.

*I pour the can into my two cup liquid measuring cup and top it off with almond milk (vanilla or regular) to get to two cups.