Butter Rum & Coconut Flour Muffins

I'm a sucker for muffins.  I'm also a sucker for all things butterscotch and butter rum.  Coconut?  Yes, please!  This recipe can be changed up by using different pudding mixes.  I have made the recipe with banana pudding mix and used vanilla extract and almonds.  Very yummy as well!  Please note, this recipe could be considered gluten free.  The coconut flour is gluten free - and the pudding mix is typically gluten free as well.  It likely will not say it on the box . . .so it depends a little bit on if your a purist or sensitivity level.  Most puddings are gluten free according to the ingredients, but may be manufactured in a factory that also handles glutenous products.  So, you can decide on whether these are gluten free or not.

Butter Rum & Coconut Flour Muffins

Serves 12

Ingredients:

1/2 Cup Coconut Flour

1 Box Instant Butterscotch Pudding Mix (3.4 oz - the kind that makes four servings)

1/2 Teaspoon Baking Powder

6 Eggs

6 Tablespoons Butter, melted

3 Tablespoons Honey

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla Extract

1/2 Teaspoon Butter Rum Extract

1 Cup Chopped Pecans (or nut of choice)

Step 1:  Preheat the oven to 400°F. Line your muffin tin with cupcake papers.  

Step 2:  Into a bowl, add the coconut flour, butterscotch pudding mix, baking powder and salt.  Mix until well blended.

Step 3:  In a separate bowl, add the eggs, butter, honey, salt, and vanilla and butter rum extracts until mix until smooth.

Step 4:  Mix the dry ingredients into the wet ingredients until there are no lumps. Add the pecans and stir until just combined.

Step 5:  Scoop and divide the batter evenly into the prepared muffin cups.

Step 6:  Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.