GLUTEN FREE COCONUT MUFFINS
Triple coconut Coconut Muffins are loaded with coconut flavor for a delicious baked good to enjoy alongside your morning coffee or tea!
Provided by Julia
Categories Breakfast
Time 27m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F and lightly oil a 12-muffin pan
- In a large mixing bowl, combine the flours, baking powder and soda, coconut sugar, salt and one cup of the shredded coconut.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the bowl with the flours and mix until combined.
- Pour the batter into the prepared muffin pan.
- Sprinkle the remaining half cup of shredded coconut over the batter and bake in the oven for 22 to 25 minutes until a toothpick tests clean.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GLUTEN-FREE CARROT-COCONUT MUFFINS
For gluten-free baking, I like to combine a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cake-like muffin with a lovely, nutty flavor that's perfect for breakfast.
Provided by Amy Chaplin
Time 1h20m
Yield 10 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
- Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
- Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
- Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.
Nutrition Facts : Calories 272 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 37 milligrams, Sodium 162 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams
GLUTEN-FREE COCONUT MUFFINS
You won't miss the gluten in these sweet and fluffy coconut muffins!
Provided by fabeveryday
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
- Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
- Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
- Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
- Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 20 g, Cholesterol 62 mg, Fat 16.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 273.8 mg, Sugar 12 g
GLUTEN-FREE COCONUT MUFFINS
These Gluten-Free Coconut Muffins are so good. Filled with coconut flavor from coconut milk, to coconut oil, and shredded coconut. These little muffins of goodness are a coconut lovers dream! And, they happen to be Gluten free.
Provided by Debi
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° F.
- Spray the inside of a muffin tray with non-stick spray.
- In a large bowl, combine the gluten free flour, coconut flour, baking powder, baking soda, sugar, salt, and 1 cup of the shredded coconut.
- In a medium bowl, whisk together the eggs, oil, coconut milk, and vanilla. Add the egg mixture to the flour mixture, gently stirring just until combined.
- Scoop batter into the prepared muffin tins, and sprinkle muffins with the remaining coconut. Bake until a toothpick inserted into the center is clean, about 20-22 minutes.
Nutrition Facts : Calories 122 kcal, Carbohydrate 12 g, Protein 2 g, Fat 8 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 10 mg, Sodium 80 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
SAVORY COCONUT FLOUR MUFFINS (GLUTEN FREE)
These are tasty little muffins, airy and light textured. To make these more of a sweet muffin, add a dash of vanilla and some raw honey and do not add the rosemary. Modified from a recipe found on http://www.balancedbites.com
Provided by UmmBinat
Categories Quick Breads
Time 28m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Grease 6 large muffin tins.
- Whisk eggs and mix in melted butter and apple cider vinegar if using.
- Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
- Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
- Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
- Enjoy with a dab of sweet butter and sea salt on top!
Nutrition Facts : Calories 94.4, Fat 8.5, SaturatedFat 5.1, Cholesterol 115.9, Sodium 68.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.9, Protein 3.5
GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
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