From ' The joy of gluten-free, sugar-free baking'
Ingredients for 12 muffins
| Almond flour | 1 cup |
| coconut flour | 0.5 cup |
| shredded coconut | 0.5 cup |
| splenda | 1 cup |
| baking powder | 4 teaspoons |
| eggs | 4 |
| soy milk | 1.5 cups |
| vanilla extract | 2 teaspoons |
| fresh lemon juice | 2 teaspoons |
| liquid stevia | 1.5 teaspoons |
| fresh or frozen strawberries | 1 cup |
Preheat the oven to 350°F (177°C). Line 12 muffin cups with paper or foil liners, then lightly mist them with spray oil (or omit the liners and mist the muffin cups generously with spray oil). In a medium bowl, combine the almond flour, coconut flour, shredded coconut, Splenda, and baking powder and whisk until well mixed. In a large bowl, whisk the eggs, milk, vanilla, lemon juice, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky batter. Gently fold in the strawberries. Scoop or spoon the batter into the prepared muffin cups, dividing it evenly among them; the muffin cups should be just about full. Bake for 20 minutes, then rotate and bake for 20 to 25 more minutes, until golden brown and springy when pressed in the center. Let the muffins cool in the pan for at least 10 minutes before turning them out onto a wire rack.
Mango Muffins: Substitute chopped fresh or frozen mango (not canned) for the strawberries.
Piña Colada Muffins: Use chopped fresh pineapple (not canned) in place of the strawberries.
