You can't treat non-grain flours like they have gluten; because they don't. Therefore, you just can't swap nut flours 1:1 for wheat flour. It just won't work! So you have to try recipes that have been made just for nut flours!
There are awesome coconut flour recipes at on this website: , Livable Low Carb, that has now gone away.
I've made the She listed Cinnamon Muffins, the Spicy Carrot Muffins, the and Chocolate Muffins... I'm I was addicted to her recipes. She calls for either almond flour or coconut flour. I get better results with the coconut flour.
Here's my favorite recipe:
- 150 grams almond or coconut flour (2/3 cup)
- 6 eggs, separated
- cinnamon (to taste)
- 2 tsp stevia powder (or to taste)
- 1/2 tsp vanilla (optional)
- 12.5 grams butter, melted (1 tbsp)
Mix the almond or coconut flour, egg yolks, cinnamon, sweetener and optional vanilla together in a bowl. If the mix is too stiff add warm water a spoonful at a time and mix well to loosen it up. Whisk the egg whites in a very clean glass bowl until they are stiff. Fold the whisked egg whites into the almond and egg yolk mixture. Brush 12 silicon muffin cases with melted butter. Divide the mixture evenly between them and bake at 175ºC until risen and firm.
P.S. The great thing about this recipe is you can modify it any way you like. I like adding a nut butter, like my homemade primal nutella or an almond butter, to the egg yolk mixture before I add the egg whites.