Coconut Flour GF Muffins

Trying to get some extra protein and fiber into your diet like 9-months-pregnant me? Coconut flour may be the ticket. These muffins didn't fall, but weren't dry either--firm but moist, gooey but chewy, all that a muffin should be plus tons of fiber and protein. I stole the recipe from Wellness Mama , who sounds like a lady after my own heart (messing with ingredients and making up recipes).

The basics:
***COCONUT FLOUR WARNING: use little and wait long! ie, don't use as much flour as you'd use in a normal recipe, and wait 5 minutes before adding anything else or baking for the flour to soak up the liquid. I was amazed that only 1/2 cup thickened more than 4 cups of liquid in this one.

400* oven

liquid:
5 eggs
1 cup mashed fruit base (applesauce or banana or etc)
1/4 cup any oil
1 tsp vanilla if you'd like (I like)
2 T honey if you'd like (or add the white grainy stuff, just don't tell Wellness Mama)

dry:
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar if your hubby is like my hubby
1/2 cup (NO MORE) coconut flour

Oh, and add nuts... marshmallows... chocolate chips... dried fruit... whatever else you have hanging around.

Mix the stuff all together (she recommends an immersion blender, cool) and LET IT SIT FOR FIVE MINUTES while you preheat the stove, grease muffin tins, etc. THEN pour it in the tins (mine made exactly 12). Cook for 12-15 minutes, mine took about 16 to stop sinking when I plopped a finger in the middle (boiling hot muffin mix, ow!).

Brian and I were wowed: delicious and very filling! Pregnant momma and growing athlete each ate six and we were full until lunch. A breakfast miracle!