Pomegranate juice, tea, yogurt, 1/2 empty jar of tomato sauce and there is only 1 egg in that egg carton!

True: I bake and cook great gluten free food most days.

False: I must not have a life because I bake and cook great gluten free food on most days.

The plain and simple truth is that for dinner I had a protein shake and my 3rd coconut muffin of the day. Why? Because I am 100% out of food. Thank goodness I had no visitors this weekend, I wouldn’t have been able to offer them anything!

The point of this empty fridge confession is that we are all human. Although it may seem like others have time to bake and cook gluten free food that you do not have time to prepare, it is a question of making a little bit of time to have fun cooking without gluten and enjoy the challenge.

This weekend I may have made time to make a few gluten free dishes, but I did not make time to go grocery shopping. So here I am, making a list of the food I need for the next week and wishing I had made as much time to actually buy food as I did to cook it.

If we could survive on condiments, we could make it for a few days!

In all honesty, sometimes I cannot believe we do not starve. Not only will I wait until the last minute to go to the grocery store, I am also terrible at grocery lists.

We have all been there. Here is gluten free living and making more time to bake and cook gluten free (and, yes, to going grocery shopping before you are 100% out of food) Hope you have a fantastic week

-Chelsea

These muffins are also very quick and easy to make so they are my new favorite addition to the breakfast rotation.

Used my favorite coconut flour for these muffins. No other flours necessary for this recipe.

The recipe calls for 6 eggs, but it is only about 1/2 an egg per muffin (if you are concerned with cholesterol) and the more protein the better.

The dough is dense and may look like it needs more liquid but trust me it works out great.

Makes 12 perfectly portioned muffins.

The Coconut muffins come out nice and golden brown.

You will notice that these muffins are really dense because the coconut flour is dense, but the texture is very nice.

Coconut Muffin Recipe:

ingredients:

dry ingredients:
- 1 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt

wet ingredients:
- 2 ripe bananas pureed (1/2 cup pureed)
- 6 eggs
- 3 tablespoons honey or agave nectar
- 2 tablespoons coconut oil
- 2 tablespoons milk (I used hemp milk. almond milk, soy milk and the regular stuff work just fine too.)
- 2 tablespoons melted butter (can use another 2 tablespoons of coconut oil or applesauce to substitute)
- 1/2 teaspoon vanilla

directions:
1. heat oven to 350 F.
2. add all of the dry ingredients to a large mixing bowl and mix well so that each ingredient is evenly distributed.
3. in another bowl mix the wet ingredietns together (the last time I did it all in one bowl, as you can see in the photo. it was very difficult to stir, so do not skip this step unless you are prepared for a serious arm workout!)
4. slowly add the dry mixture to the wet mixture and whisk together. if you are using a stand up mixer set it to low and slowly add the flour. the batter will be thick (see photos).
5. add the dough to a lined cupcake pan. fill each cupcake well 80-90% to the brim. (coconut flour does not rise like flours that contain gluten).
6. bake for 20 minutes or until they are golden brown on the edges (see photos. gee! the photos are really helpful this time around!) the toothpick inserted in the middle trick does not work with these muffins so go by the color.

Hope you enjoy them. Let me know if you like them in the comments section. I try to reply to all of my comments. And let me know if you have thought of any other uses for them. I actually cut one in half and put some turkey and avocado in there for an afternoon snack, a little sweet but good flavor contrast and it was all I needed to get me to dinner.

-Chelsea