Gluten Free Muffins With Coconut Sugar Recipes

GLUTEN-FREE COCONUT MUFFINS

Gluten-Free Coconut Muffins image

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

Ingredients

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

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

Gluten-Free Coconut Muffins image

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

Ingredients

1 cup gluten-free all-purpose flour
½ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
½ teaspoon salt
1 ½ cups unsweetened shredded coconut (divided)
2 large eggs
1/3 cup coconut oil (melted)
14 ounce can coconut milk
1 teaspoon pure vanilla extract

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

GLUTEN-FREE CARROT-COCONUT MUFFINS

Gluten-Free Carrot-Coconut Muffins image

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

Ingredients

1/2 cup soy or almond milk
2 tablespoons chia seeds
1/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup oat flour
2 teaspoons aluminum-free baking powder
1/2 cup unsweetened shredded coconut
3/4 cup almond meal
3/4 cup mashed banana (from about 2 large bananas)
2 eggs, beaten
1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
1/4 cup maple syrup
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 cups grated carrots
Flaked coconut, for garnish

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

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