This is one of the recipes I’ve wanted to publish for a very long time since I really haven’t had any dairy-free basic muffin recipe. I just love basic recipes because they leave lots of space for variations. You can let your imagination fly and add vanilla extract or other extracts, berries, nuts, chocolate chips, cocoa powder, berry powders, sugar-free jam or flavorings or anything you happen to have in your pantry at that moment. Moreover, basic muffins are great bases for frostings. Make a gorgeous and luscious frosting and let it shine as a beautiful crown on top of the muffin!
Well, this basic muffin recipe is far away from being boring. The muffins are extremely fluffy, thanks to baking powder and sparkling water. Those two ingredients together make the muffins rise enormously and give extra fluff and airiness in the texture. And not to provide you with just a plain basic recipe, I’ve included a lusciously lemony variation as well! It’s bursting with fresh and tangy lemon flavor. And to make things still a tad more tempting, I made also whoopie pies using the lemony batter (and this orange butter frosting as filling)! Oh mine, talk about lusciousness!
Tips for making the muffins and some further Natvia review
Like you might remember from my last blog post, a few days ago I received some samples of Natvia sweetener. I’ve used here Natvia for Baking because the basic recipe was a perfect way to test how the sweetener tastes in baked goods and how it actually behaves in baking.
I’ve developed this recipe ages ago, but I fine-tuned it last fall. In the original recipe I used erythritol crystals, but now I wanted to try out how Natvia for Baking works in practice. That sweetener is not fine powder, but something between powder and hard crystals. Very very tiny granules, I would say. And as I told in my last post, this sweetener has a strong odor of caramel. Personally I like that very much.
I made a test batch of muffins with Natvia and the result was very nice. I couldn’t taste basically any aftertaste of the sweetener, nor smell any caramel flavor. Well, the muffins were fluffy and the taste was basic but very good. I didn’t even add vanilla extract because I wanted to ensure that there are no additional flavors so that I can taste the possible aftertaste of the sweetener. But as I said, there was basically no aftertaste. Now, this is just my own personal opinion, and those with more sensitive taste buds — and who are new to erythritol-based sweeteners — might indeed taste something extra.
I also baked whoopie pies using the lemony batter (recipe in the end of the post). Actually, the whoopie pies, or the cake part, had somewhat hard and crusty surface. I wanted to try out if other erythritol-based sweetener brand causes the same result. I made a second batch with that other sweetener, and immediately after removing the whoopie pies from the oven they were very soft. However, as soon as they cooled down to room temperature, they developed that hard crust. This hard crust is actually a nice counterpart to the soft inner part, but if that crust disturbs you, you can use less erythritol-based sweetener (let’s say 1/4 cup = 60 ml) and then some liquid stevia (like 20 drops NuNaturals Clear NuStevia) or stevia powder in addition to help keep also the outer part soft. Erythritol easily creates hard crust, and by using two different types of sweeteners you get softer result.
But finally, let’s take a look how to make these no-fuss fluffy muffins:
Preheat the oven to 350 °F (175 °C). One batch makes 6 medium-sized muffins so take 6 sturdy medium-sized paper liners and line a muffin pan with those. Using good-quality liners pays off, you won’t have any problems in removing the ready muffins from the liners.
Combine the coconut flour and the baking powder in a small bowl.
Combine eggs, sparkling water and sweetener in a large bowl.
Whisk until well mixed.
Add the coconut flour mixture to the egg mixture. I just usually throw in the flour mixture all at once but to ensure absolutely smooth result, you can sift in the flour and whisk all the time while adding it.
Whisk until smooth.
The batter will thicken after a couple of minutes.
Scoop the batter into each muffin cup.
Bake for 20 minutes, or until a stick inserted in the middle of a muffin comes out dry.
Here they are after 10 minutes.
After 20 minutes they look done, I just test them with a toothpick.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||26.9 g||21.3 g||10.1 g||340 kcal|
|Per muffin if 6 muffins in total:||4.5 g||3.6 g||1.7 g||57 kcal|
Lemon Muffin Variation (Dairy-Free)
And here is the long-awaited citrus-bursting luscious lemony variation! I bet you cannot keep your fingers off of these flavorsome treats! I just got an idea to add 1 tablespoon poppy seeds to the batter, that would make some ultimate lemon poppy seed muffins.
Oh yes, unfortunately the recipe plugin (which I use above for the fluffy muffins) allowed only one recipe per post, so I had to use the old format for the recipe below. And I just was so happy that I finally found a great recipe plugin which also allows you to print the recipe! Sigh.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||27.0 g||21.4 g||10.5 g||342 kcal|
|Per muffin if 6 muffins in total:||4.5 g||3.6 g||1.8 g||57 kcal|
Like said, I made some incredibly delicious whoopie pies from this lemony batter. I baked the batter in a whoopie pie pan (it took something between 10 and 15 minutes) and filled the cooled whoopie pies with this frosting. Indescribably delicious!