Gluten Free Triple Coconut Muffins Delicious And Healthy Food

GLUTEN FREE COCONUT MUFFINS

Gluten Free Coconut Muffins image

Triple coconut Coconut Muffins are loaded with coconut flavor for a delicious baked good to enjoy alongside your morning coffee or tea!

Provided by Julia

Time 27m

Number Of Ingredients 11

Ingredients

1 cup gluten-free all purpose flour
½ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut sugar
½ teaspoon salt
1.5 cups unsweetened shredded coconut, separated
2 eggs
1/3 cup coconut oil, melted and cooled
1 (14-ounce) full-fat canned coconut milk*, 1 14-ounce can
1 teaspoon pure vanilla extract

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.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

DOUBLE OR TRIPLE COCONUT MUFFINS

Double or Triple Coconut Muffins image

I love coconut and have been wanting to try this recipe from Smitten Kitchen. Coconut oil can be found at Trader Joe's, Costco, and most major grocery stores. I added the coconut flour to sub for the whole wheat pastry flour.

Provided by momaphet

Categories Quick Breads

Time 35m

Yield 10-12 muffins

Number Of Ingredients 10

Ingredients

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup coconut flour or 1/2 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek yogurt, at room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened flaked coconut, divided

Steps:

Preheat oven to 375°F Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
In a small saucepan, warm your coconut oil just until it melts. Or use your microwave on defrost setting 10 seconds at a time. It should still be on the cool side. DON'T over heat . On a hot day mine will liquefy on its own.
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined.
Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
Note - If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter.

Nutrition Facts : Calories 197.5, Fat 13.9, SaturatedFat 11.8, Cholesterol 18.6, Sodium 138.3, Carbohydrate 17.4, Fiber 0.6, Sugar 9.8, Protein 1.8

GLUTEN FREE TRIPLE COCONUT MUFFINS DELICIOUS AND HEALTHY

Gluten Free Triple Coconut Muffins Delicious and Healthy image

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

Ingredients

1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
4 eggs
3 tablespoons coconut milk
1/2 cup coconut oil
1 cup coconut sugar
1 tablespoon coconut extract
1/4-1/2 cup shredded coconut

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.

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