Gluten Free Chocolate Coconut Muffins for one (or two)

Gluten Free Chocolate Coconut Muffins

I am always on the lookout for new recipes, especially those for people with special dietary needs.  On the King Arthur Flour website, I found a recipe for Chocolate Coconut Cake made with coconut flour that sounded promising.   In one of the reviews for the recipe, someone shared that the recipe made 10 muffins.  So, I decided to cut the recipe down to make just 2 muffins, one for me and one for Kim.  Here is the pictorial instructions to make 2 muffins, if you want to try it, too.  The only substitution I made to the original recipe was I used brown sugar in place of regular sugar.  These are not sweet and the cocoa coconut combination is really nice.  However, next time I make them, I'm going to add some chocolate chips.

Here are the ingredients you will need:  coconut flour, cocoa, baking powder, vanilla, sugar, 1 egg, butter, and salt.

Sift 4 teaspoons, or 1 Tablespoon plus 1 teaspoon of coconut flour

with 1/4 teaspoon of baking powder.  Set aside.

Place 4 teaspoons or 1 Tablespoon plus 1 teaspoon of cocoa

into a microwave-safe container with 1 Tablespoon of butter

Microwave for about 30 seconds, or until the butter is melted.  Stir.

Add 1/8 cup or 2 Tablespoons of sugar (I used brown sugar)

and 1/4 teaspoon of vanilla

along with one egg to the butter cocoa mixture.  Add a pinch of salt, if you like.

Whisk to combine.

Add the dry ingredients to the mixture

and whisk to combine.

Evenly scoop into 2 paper lined muffin cups - place water in empty cups to prevent hot spots.

Bake at 350 degrees

for about 20 minutes (check at 17 - 18 minutes)

Check with a toothpick for doneness - should come out clean.

Enjoy!

Gluten Free Chocolate Coconut Cake (recipe adapted from King Arthur Flour)

• 4 teaspoons coconut flour
• 1/4 teaspoon baking powder
• 1 tablespoon butter
• 4 teaspoons unsweetened cocoa powder
• 6 teaspoons sugar or brown sugar
• pinch salt
• 1/4 teaspoon vanilla extract
• 1 large egg

1.  Preheat the oven to 350°F. Line 2 muffin cups with paper liners
2.  Sift together the coconut flour and baking powder, mixing to combine; set aside.
3.  In a microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
4.  Whisk the sugar, salt, vanilla, and egg into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
5. Divide the batter into the muffin cups. Let it rest for 10 minutes.
6. Bake the muffins until set, about 20 minutes, or until a toothpick inserted into the middle comes out clean. 
7. Allow to cool and enjoy!

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Love,

Susan