Gluten Free Muffins With Coconut Sugar Recipes

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 MUFFINS WITH COCONUT SUGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rub 12 muffin cups with oil.
• Combine bananas, eggs, oats, coconut sugar, milk, coconut flour, salt, and vanilla extract in a blender; blend until smooth. Stir in raisins, cinnamon, and baking powder. Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

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.

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.