Cakes/Muffins

Chocolate Chip Pumpkin Muffins

Ingredients

• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ¼ cup coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon powdered ginger
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½ cup Enjoy Life Mini Chocolate Chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
4. Pour dry ingredients into wet ingredients and mix well.
5. Fold in chocolate chips.
6. Line a muffin tin with paper liners. Use an ice cream scoop to one scoop of batter per muffin
7. Bake for  about 30 minutes

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Hummingbird Bread

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 4-6

Ingredients

• ½ cup tapioca flour/powder
• ½ cup coconut flour
• ½ cup coconut sugar
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• pinch of salt
• 2 bananas, mashed
• ½ cup pineapple, diced
• ½ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ½ cup pecans, chopped

Instructions

1. Preheat oven to 350 degrees.
2. Add tapioca flour, coconut flour, coconut sugar, cinnamon, baking soda, and salt to a large bowl and mix.
3. Then add the rest of the ingredients, folding in pecans at the end.
4. Pour mixture into a bread pan (I lined mine with parchment paper for easy removal) and smooth at the top
5. Bake for 40-45 minutes or until bread is completely cooked through (use the toothpick trick to check)
6. Let cool slightly before serving.

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Chunky Monkey Muffins

Yield: 12 muffins

Ingredients:

• ½ cup coconut flour
• ½ cup tapioca flour
• 1 teaspoon baking soda
• ½ cup butter, melted
• ½ cup coconut sugar
• 1 cup mashed bananas, from ~2 medium bananas
• 1 teaspoon vanilla extract
• 4 eggs
• ½ cup chocolate chips
• ½ cup walnuts, chopped

Directions:

Preheat oven to 350°F. Line a standard muffin tin with paper liners.

In a large bowl, whisk together coconut flour, tapioca flour, and baking soda.

In another large bowl, whisk together butter, sugar, bananas, vanilla extract, and eggs.

Whisk the dry ingredients into the wet ingredients.

Gently fold in the chocolate chips and walnuts. Divide batter among the lined muffin cups.

Bake until the muffins have puffed and the edges have slightly browned, 23 minutes is perfect

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Blueberry Muffins

Ingredients:

• 1 cup almond butter
• 1 cup almond meal/almond flour
• 3 eggs, whisked
• ½ cup Raw Honey
• ⅓ cup Unsweetended Shredded Coconut
• ⅓ cup Gold Label Virgin Coconut Oil, melted
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• pinch of cinnamon
• ½ cup fresh blueberries

Instructions

1. Preheat your oven to 350 degrees.
2. Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
3. Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
4. Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.

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Blueberry Lemon Pound Cake 

(Juli Bauer)

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 2-4

Ingredients:

For the cake(s)

• ⅔ cup coconut flour, sifted
• 5 eggs
• ⅓ cup carton almond milk (you could also use coconut milk)
• ¼ cup raw honey
• 2 teaspoons vanilla extract
• juice of 2 lemons
• 1 teaspoon lemon zest
• ½ teaspoon baking soda
• pinch of salt
• ½ cup fresh blueberries
• 1-2 tablespoon coconut oil (for greasing pans)

For the frosting

• ½ cup homemade coconut butter melted
• juice of 1 lemon
• ⅛ cup raw honey

Instructions

1. Preheat oven to 350 degrees.
2. Sift your coconut flour into a bowl. If you do not have a sifter, that’s fine, just try to get rid of the coconut flour clumps by pressing down a fork through the flour.
3. Add eggs and almond milk and either use a spoon to mix well or a hand mixer. Mix until smooth.
4. Then add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
5. Then fold in your blueberries carefully.
6. Grease your springform pans with coconut oil. I used two 4 inch springform pans. Cute little guys (got them on Joann’s Fabrics). You could also make these into muffins/cupcakes or maybe into one small/thin round cake!
7. Pour the mixture into the two greased pans.
8. Place on a baking sheet for even baking. And into the oven to bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
9. Let cake cool before removing them from the stringform pan.
10. While cakes are cooling, mix together the melted coconut butter, lemon juice, and honey until well mixed.
11. Pour frosting on top of cakes. Then eat. Because that’s what you do with cakes.

Definitely use springform pans - used a ton of PAM but couldn't get them out. 

Made it for Mother's day. How cute are we?