Best 7 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 (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 ORANGE ALMOND COCONUT MUFFINS

Steps:

• Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
• In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
• Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.

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 TRIPLE COCONUT MUFFINS DELICIOUS AND HEALTHY

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.

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 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.