Gluten Free Coconut Muffins Food

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 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.

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 CARROT-COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
• Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
• Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
• Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

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.