Gluten Free Coconut Muffins Recipes

GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR

Steps:

• Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
• Sift together the coconut flour and baking powder, and mix until well blended.
• Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
• Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
• Scoop the batter into the prepared muffin cups, filling each about half full.
• Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

GLUTEN FREE COCONUT MUFFINS

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.

GLUTEN-FREE COCONUT MUFFINS

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.

GLUTEN-FREE COCONUT MUFFINS

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.

GLUTEN-FREE COCONUT BLUEBERRY MUFFINS

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.

GLUTEN-FREE CARROT-COCONUT MUFFINS

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.

GLUTEN FREE PINEAPPLE COCONUT MUFFINS

Steps:

• Preheat the oven to 425° F. Line muffin tins with paper muffin liners and then spray them with nonstick spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, whisk together the eggs and sugar. Add the buttermilk, oil, and vanilla and whisk well.
• Make a well in the dry ingredients and pour the wet ingredients in the well. Top with the drained pineapple and coconut and use a spoon to gently mix everything together. Don't overmix. Let the batter rest while you make the topping and your oven preheats fully, at least 5 minutes.

EASY GLUTEN FREE STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a muffin pan with baking cups and spray the cups with non-stick cooking spray.
• In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
• In a large bowl, beat together the butter and sugar until combined.
• Beat in the eggs, vanilla and almond extract.
• Fold in the flour mixture until just combined.
• Add the milk and fold in until combined.
• Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside 1/2 cup of the berries.
• Gently fold the remaining berries into the batter.
• Transfer the batter to the prepared muffin cups and top with the reserved berries.
• Bake for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
• Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.