Ok, so in one of my previous posts, I talked about the differences between coconut flour and almond flour. I found a recipe for keto blueberry muffins from http://www.fatforweightloss.com. The recipe calls for one cup of almond flour OR 1/4 cup of coconut flour. The rest of the ingredients are pretty standard so I decided to make the muffins both ways to see how differently they came out.
I first tried the recipe with the almond flour. Everything came together nicely and the muffins rose well in the muffin tin. They also tasted amazing, especially with a little butter on them.
Next, I tried the recipe with the coconut flour. I really could not picture in my head how this was going to come together when I was only using 1/4 of the amount of flour as before. But sure enough, the more liquid I added, the more the batter grew in volume. The batter looked similar, but slightly more yellow. The recipe tells you to put the batter into the muffin tin and then push the blueberries into the batter. The almond mixture formed around the blueberries. But the coconut mixture did not. It kept the same shape.
When baking, the coconut mixture did not rise very much and it kept mostly the shape of how I scooped it into the tin. Also, it was more yellow in color after baking than the almond mixture. But the most important factor is taste. The blueberry muffin with coconut flour tasted too much like coconut. I understand thats going to happen, but woof, the flavor is so distracting. Overall it was a good muffin, but we’re gonna have to try a few things to counter that flavor next time.
I believe this round of Nut v. Nut goes to the almond. Better luck next time, coco-nut!
Jen's Baking Adventures 