Gluten Free Triple Coconut Muffins Delicious And Healthy Recipes

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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

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

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 TRIPLE COCONUT MUFFINS DELICIOUS AND HEALTHY



Gluten Free Triple Coconut Muffins Delicious and Healthy image

I love these muffins because they are gluten free, filling and full of fiber. They satisfy the missing breakfast muffin from a gluten free diet without being too heavy or dry.

Provided by PopcornHols

Categories     Breakfast

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
4 eggs
3 tablespoons coconut milk
1/2 cup coconut oil
1 cup coconut sugar
1 tablespoon coconut extract
1/4-1/2 cup shredded coconut

Steps:

  • In one mixing bowl combine sifted coconut flour, salt, and baking soda.
  • In another mixing bowl, combine the eggs, coconut milk, coconut oil, coconut sugar, coconut extract.
  • Add the dry ingredients to the wet mix well but don't over mix.
  • Add shredded coconut and mix together.
  • Use a well oiled muffin tin and fill each one. Should make a dozen.
  • Bake at 375 degrees for 20-22 minutes.
  • Cool and enjoy. Can be frozen.

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