Best 7 Gluten Free Coconut Muffins Recipes
Indulge in the delightful symphony of flavors with our tantalizing gluten-free coconut muffins. These exquisite treats are a harmonious blend of moist, tender crumb and a symphony of coconut essence. Each bite transports you to a tropical paradise, evoking memories of swaying palm trees and crystal-clear waters. Whether you're a gluten-free aficionado or simply seeking a delectable snack, these coconut muffins are a true culinary treasure.
Our curated collection of recipes caters to diverse dietary preferences and skill levels. From the classic simplicity of our basic gluten-free coconut muffins to the decadent indulgence of our chocolate chip coconut muffins, each recipe is a testament to the versatility of this tropical delight.
For those with a sweet tooth, our blueberry coconut muffins offer a burst of juicy blueberries that complement the coconut's natural sweetness. If you prefer a more savory option, our savory coconut muffins with bacon and cheese provide a delightful balance of flavors that will tantalize your taste buds.
No matter your choice, our gluten-free coconut muffins are sure to be a hit. So, gather your ingredients, preheat your oven, and embark on a culinary journey to coconut paradise.
GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR
In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 33m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 143 calories, Carbohydrate 13.3 g, Cholesterol 108.3 mg, Fat 9.3 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 198.7 mg, Sugar 10 g
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 ORANGE ALMOND COCONUT MUFFINS
Provided by Fernanda Capobianco
Categories Cake Breakfast Kid-Friendly Quick & Easy Low/No Sugar Wheat/Gluten-Free Orange Coconut Almond Healthy Vegan Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 muffins
Number Of Ingredients 12
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
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
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.
GLUTEN-FREE MUFFINS WITH COCONUT SUGAR
A recipe that's gluten-free and wholesome, but doesn't taste like it! I use lactose-free milk to make it as well.
Provided by Meg Laskey
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 60.1 g, Cholesterol 64.4 mg, Fat 4.8 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 1.5 g, Sodium 321.4 mg, Sugar 41.4 g
GLUTEN FREE RASPBERRY COCONUT & YOGHURT MUFFINS
Make and share this Gluten Free Raspberry Coconut & Yoghurt Muffins recipe from Food.com.
Provided by yasbean
Categories Scones
Time 30m
Yield 12 Muffins
Number Of Ingredients 12
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.
Tips:
- Use almond flour and coconut flour for a gluten-free base: Almond flour and coconut flour are popular gluten-free alternatives to wheat flour. They provide a moist and flavorful texture to the muffins.
- Sweeten the muffins naturally with honey: Honey is a natural sweetener that adds a delicate sweetness to the muffins. It also helps to keep them moist.
- Add shredded coconut for texture and flavor: Shredded coconut adds a tropical flavor and a chewy texture to the muffins.
- Use unsweetened almond milk for a dairy-free option: Unsweetened almond milk is a great dairy-free alternative to milk. It adds moisture to the muffins without overpowering their flavor.
- Top the muffins with a sprinkle of coconut sugar or raw sugar before baking: This will give the muffins a golden-brown crust.
Conclusion:
These gluten-free coconut muffins are a delicious and healthy way to start your day. They are easy to make and can be enjoyed by people of all ages. With their moist texture, natural sweetness, and tropical flavor, these muffins are sure to become a favorite in your home.
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