~1/2 t. non-aluminum baking powder
dash sea salt
4 packets (single serving) Stevia
3 eggs at room temperature
1 T. organic vanilla
2 T. organic virgin coconut oil (melted or liquid form) OR ~1/4 c. Earth Balance Vegan Butter*
1/4 c. frozen raw cranberries
1/4 c. frozen raw organic blueberries
1 T. agave nectar
~15 T. water, added one T. at a time to adjust consistency
Spray muffin tins with nonstick spray and preheat the oven to 350 degrees. In a large bowl combine all dry ingredients. In a seperate bowl add the eggs and whisk well. Add the vanilla and coconut oil (or melted and cooled butter) to the eggs and beat together. Pour the egg mix into the dry ingredients while stirring so the coconut flour does not clump up. Add the Stevia, agave, and cinnamon and continue to stir. Stir in the water one T. at a time and mix until the batter is not thick and sticky. Coconut flour's high fiber content will quickly soak up the moisture, so go quickly and use your judgment as to extra amounts of water. I would err on the side of more wet (but not runny) batter since the dough thickens as it sits and cooks. You don't want hockey puck muffins!
Add the berries and stir. Spoon the batter into the muffin tins and bake at 350 degrees for 20-25 minutes. You may need to cook them longer if you had runnier batter; the muffins are done when the tops are brown and slightly firm to the touch, not mushy.
Yield: 6 muffins
My muffins turned out soft and moist on the inside, but next time I'm going to add some apple butter or applesauce for a richer taste rather than full-on water. The rule I've found experimenting with coconut flour is to make the batter moister since a typical (non-coconut) batter consistency tends to turn out too dry due to the high fiber. It is an interesting trial and error baking process since I am adjusting other coconut flour recipes which all call for a ton of butter and/or eggs.
*Note that often vegan butters contain soy, so if you're soy free read carefully