Gluten Free Raspberry Coconut Yoghurt Muffins Recipes

GLUTEN FREE RASPBERRY COCONUT & YOGHURT MUFFINS

Steps:

• 1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 180º Celsius.
• 2. Combine dry ingredients in a large bowl, and set aside.
• 3. In a medium bowl, combine yogurt, oil, egg, and vanilla.
• 4.Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
• 5. Gently fold in raspberries.
• 6. Fill muffin cups almost to top.
• Bake 18 to 20 minutes, or until golden brown.

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.