Best 3 Gluten Free Triple Coconut Muffins Delicious And Healthy Recipes
Searching for a delicious and nutritious gluten-free treat? Look no further than these triple coconut muffins! Made with a combination of coconut flour, shredded coconut, and coconut milk, these muffins are packed with coconut flavor and texture. They're also gluten-free, grain-free, and refined sugar-free, making them a healthier choice for those with dietary restrictions or those looking for a healthier snack. With simple ingredients and easy-to-follow instructions, these muffins are a breeze to make and can be enjoyed by people of all ages.
Here are our top 3 tried and tested recipes!
GLUTEN-FREE COCONUT MUFFINS
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
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
GLUTEN-FREE COCONUT MUFFINS
These Gluten-Free Coconut Muffins are so good. Filled with coconut flavor from coconut milk, to coconut oil, and shredded coconut. These little muffins of goodness are a coconut lovers dream! And, they happen to be Gluten free.
Provided by Debi
Categories Breakfast
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 122 kcal, Carbohydrate 12 g, Protein 2 g, Fat 8 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 10 mg, Sodium 80 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
GLUTEN FREE TRIPLE COCONUT MUFFINS DELICIOUS AND HEALTHY
I love these muffins because they are gluten free, filling and full of fiber. They satisfy the missing breakfast muffin from a gluten free diet without being too heavy or dry.
Provided by PopcornHols
Categories Breakfast
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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.
Tips:
- Use unsweetened shredded coconut to control the sweetness of the muffins and avoid added sugar.
- Measure the flour correctly to ensure the right consistency of the batter. Too much flour can result in dry muffins.
- Do not overmix the batter, as this can result in tough muffins.
- Fill the muffin cups only about 2/3 full to prevent overflowing during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- For a crispy muffin top, sprinkle some shredded coconut on top before baking.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Conclusion:
These gluten-free triple coconut muffins are a perfect blend of flavors and textures. They are moist and fluffy inside, with a crispy coconut topping and a hint of sweetness from the coconut milk and shredded coconut. The muffins are also a good source of dietary fiber and healthy fats. Whether you are looking for a nutritious breakfast option, a midday snack, or a sweet treat, these muffins are sure to satisfy your cravings. Give them a try and enjoy the deliciousness of coconut in every bite!
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