These are chocolaty, fluffy, baked treats with hints of banana that couldn’t make up its mind on what to be: cupcakes or muffins. So they’re a bit of both. Don’t judge them. You’ll like them.
But what’s really great is that these are made with 100% coconut flour, so for all you gluten and grain-free people, these should make you happy.
Here are a couple things to watch out for:
- Use enough sour cream. Err on the side of more. It’s what helps them stay moist and “mushroom” over.
- Never, ever, under any circumstance should you pack the coconut flour into your measuring cup. You’ll end up with way too much. Here’s what you do: smash any big clumps in the coconut flour, fluff the flour with your measuring tool, and then fill and level off.
And an extra pointer:
- To get that perfect, mushroom muffin look like the ones in the photo, overfill your muffin tins.
Fun fact: If you stick these muffins back in the oven to reheat and you keep them in there for a little while at a lowish temperature (300 degrees F), then turn the oven off, keep the muffins in for 15 or so minutes (directly on the rack), they’ll develop a crispy, crunchy outer shell just like a grain-based muffin.
The recipe can be found here. But watch this new video we just produced. It’ll give you a better idea of things if you’re a visual learner, and plus you’ll get to see some perfect clump-free coconut flour.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Please comment on the actual recipe here.
