Savory Coconut Flour Muffins Gluten Free Recipes

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PECAN PIE MINI MUFFINS



Pecan Pie Mini Muffins image

While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! -Pat Schrand, Enterprise, Alabama

Provided by Taste of Home

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 5

1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten

Steps:

  • In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 39mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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

SAVORY COCONUT FLOUR MUFFINS (GLUTEN FREE)



Savory Coconut Flour Muffins (Gluten Free) image

These are tasty little muffins, airy and light textured. To make these more of a sweet muffin, add a dash of vanilla and some raw honey and do not add the rosemary. Modified from a recipe found on http://www.balancedbites.com

Provided by UmmBinat

Categories     Quick Breads

Time 28m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 7

3 eggs
2 tablespoons butter, melted
1/4 cup coconut milk (I used yogurt mixed with water)
1/4 cup plus 2 tbsp coconut flour
1/4 teaspoon gluten free baking powder (or 1 tbs organic apple cider vinegar and 1/4 tsp baking soda as mentioned in directions)
sea salt, to taste
dried rosemary, to taste (optional, I used)

Steps:

  • Preheat oven to 400 degrees.
  • Grease 6 large muffin tins.
  • Whisk eggs and mix in melted butter and apple cider vinegar if using.
  • Sift in coconut flour, baking powder or baking soda, sea salt and dried rubbed rosemary if using, blend together.
  • Fill the 6 muffin tins about 3/4 of the way. The batter will be thick.
  • Bake for approximately 15-20 minutes. Until the muffins are set and edges begin to become golden brown.
  • Enjoy with a dab of sweet butter and sea salt on top!

Nutrition Facts : Calories 94.4, Fat 8.5, SaturatedFat 5.1, Cholesterol 115.9, Sodium 68.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.9, Protein 3.5

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