There are a few techniques that I recommend to make Paleo baked goods more fluffy. When baking with coconut flour in particular, sometimes the resulting cookies or muffins can take on texture similarities to hockey pucks. Correcting this requires a few extra steps but the improvements in lightness and palatability (that should be a word) are worth it.
- Room temperature eggs whip up much fluffier than eggs fresh from the fridge, and are generally more easy to incorporate into your dry miz when that time in the recipe comes. If you’re planning on Paleo baking later in the day, pull your eggs out and let them gradually warm to room temperature on your counter before you begin.
- Most brands of baking powder include stuff like cornstarch that isn’t considered part of Paleo eating. Make your own with baking soda and cream of tarter. Cream of tarter is available in most grocery stores, and it’s the acid you need to mix with the baking soda base in order to achieve the chemical reaction that leavens baking.
- Mixing arrowroot starch with coconut flour helps ingredients bind together and breaks up the density that results from coconut flour alone.
This recipe uses all of these techniques and (aside from the step of whipping the egg whites) is the opposite of finicky. Enjoy!
Ingredients
- 1/2 cup golden flax meal1/4 cup coconut flour1/4 cup arrowroot starch1 tsp baking soda2 tsp cream of tarter2 tbsp poppy seeds1/4 tsp salt4 eggs, room temperature1/4 cup honey2 tbsp coconut oil, softened1/2 cup orange juice
Instructions
- Preheat oven to 375F. Grease a muffin tin with coconut oil or prep with muffin liners.
- In a medium mixing bowl, combine flax meal, coconut flour, arrowroot starch, baking powder, cream of tarter, poppy seeds and salt.
- In a small mixing bowl, combine the coconut oil, honey and orange juice. Crack the eggs and separate the egg whites into a medium mixing bowl, add the egg yolks to the honey mixture.
- Whip the egg whites using a hand mixer until soft peaks form. Work the egg yolks into the dry mixture, then work that into the whipped whites.
- Spoon the batter into the prepared muffin tin, then insert into the preheated oven. Cook for 40* minutes, until the muffins are browned on the top and a tester inserted comes out clean.
Notes
Some readers have found that their ovens cook the muffins much faster. If yours runs hot, check after 20 minutes for doneness!
The Comments
Sherri
Just to be clear, should the recipe state baking powder or baking soda? Thanks!
Rachel
SherriBaking soda. Corrected!
Jodi Daggy
I just made these today, and they were done in 20 minutes, not 40. They were also quite good!
Rachel
Jodi DaggyGood to know, Jodi. Mine were still a bit too moist after 20 minutes, but thanks for the head’s up!
christina
these look so good! but what do i do if i hate coconut? any subs for the flour and oil (maybe ghee for the oil?)?
Grok Grub
christinaTricky question! The oil is easy (yep, ghee will work) but coconut flours behaves like no other flour… it’s incredibly absorbent. Just guessing, I’d say replace the 1/4 cup of coconut flour with 2 cups of almond flour, and only use 2 eggs…
christina
Grok Grubperfect! i will definitely give these a try soon. thank you so much! i just found your blog/instagram and i am excited to try a lot of your recipes after i complete my wholce30 challenge!
Grok Grub
christinaGlad you found me! What’s your Instagram?
christina
Grok Grubczeregawhole30 (for my whole 30 account) and just czerega (for my account with an insane amount of pictures of my son) 🙂
Grok Grub
christinaOh, that’s you? Sweet! Great to meet you and I’m a fan of your recipes!
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Phoebe
These look amazing! Just what I need to satisfy those orange and poppy seed cravings!
Grok Grub
PhoebeYep, love these to solve pesky cravings.
Meg
Yikes! Should have read the comments first. Just made these and when I checked on them at 28 minutes they were burnt 🙁 That’s a lot of wasted ingredients! If I attempt these again I think I’ll only cook them for 20 minutes. Might want to edit the original post for a lesser cooking time or give a range. Thanks!
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Nancy Cortese
Poppy Seed Muffins (Grain Free, Gluten Free, Dairy Free) : Coconut Country LivingThe recipe (ingredients) says baking soda, but the directions say to combine baking powder with the cream of tartar, etc., so which is correct? I suspect the directions should say “baking soda” to agree with the ingredients list. Correct?
Fresh Planet Flavor
Nancy CorteseGood catch, Nancy. Yes, it should say baking soda.
April
We can’t have eggs . Do you think a chia seed egg substitute would work or ener-g egg replacer?
Fresh Planet Flavor
AprilI haven’t tried any egg substitutes, but I don’t see any reason why they wouldn’t work. Let me know if they don’t!