Quick Gluten Free Coconut Muffins

Posted At : September 15, 2009 10:24 AM

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

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Absolutley FANTASTIC! I made a double batch, and added about 1 tbsp ground cinnamon. Wonderful!! Kids gobbled them up in no time, and they rose beautifully.

# Posted By barefoot | 4/17/10 8:41 PM

what about the honey? where it goes?

# Posted By maryam | 5/5/10 1:49 PM

It should be added with the other wet ingredients. :)

# Posted By Sarah | 5/5/10 5:08 PM

Best gluten-free muffins yet. Love them with Enjoy Life chocolate chips! YUMMY!!!

# Posted By mommy4 | 9/29/10 3:33 PM

Is there anything that can be substituted for the eggs in these recipes? I would love to try all the muffins listed here (especially the pumpkin ones), but I have a sensitivity to eggs right now.

# Posted By Jackie | 10/26/10 8:08 AM

I can't have honey or maple syrup so I was wondering if I could use stevia and or xylitol to sweeten and then use coconut milk for liquid in place of the honey. Anyone know if this will work? I hate to waste ingredients otherwise I don't mind experimenting.

# Posted By Jessica | 10/26/10 4:31 PM

Can you have brown rice syrup? It would be difficult to take the syrup out as it's a really important part in the recipe. Brown rice syrup sweetened with stevia or xylitol would work, but I don't know about taking the syrup out.

# Posted By Sarah | 10/27/10 12:06 AM

I've been subbing dates for any sweeteners with no problems.

# Posted By Catrina | 12/9/10 9:35 PM

I I had a mad urge to cook these lovely recipes in the evening when all shops were shut and I had no honey... I used sugar and a mashed banana and the texture came out beautifully. Really moist and spongy. I also had no gf baking powder (hard to get in Germany where I live) and used Locust bean gum (I think that's the translation!) and the overall result was great! :-)

# Posted By Krackers | 6/11/11 7:04 AM

I just made these in a muffin-top pan and used them as bases for strawberry shortcake. I also made them low-carb by swapping in Torani sugar-free caramel syrup for the honey.
They were REALLY good. And they seem to get better with time - the egginess disappears if you let them sit a bit.

# Posted By Liz | 6/19/11 7:51 PM

Does the coconut oil need to be heated up so it is in liquid form before adding it to the eggs?

# Posted By Bennett | 12/23/11 7:47 AM

Delicious! I doubled the recipe, used the honey and added about 10 drops of liquid stevia to the batter. I also folded in fresh blueberries and increased the cooking time by 3 minutes (to compensate for the blueberries).

# Posted By meetzeek | 1/8/12 10:20 AM

I doubled the recipe, and for sweetener, used 1/3 cup chopped dates plus 2 tablespoons honey. Whirled the whole thing in the Blendtec so it was very smooth. Replaced coconut oil with softened butter and upped the shredded coconut to 1/4 cup. Using dates instead of all honey made it a more dense dough, so it was closer to a shortcake than a muffin. Very tasty! I'm happy to have something "bready" I can eat. If you like coconut you will certainly like this.

# Posted By Rebekah | 1/25/12 6:43 PM

Yum! Thank-you Fran for submitting. I just gobbled down 3, and next time will double batch. I accidentally forgot salt, and didn't miss it. I cut sweetener in half using a combo of honey and agave, and replaced the other 1/8 C with coconut milk. In 3 of the muffins I mixed coconut into batter, and will do that again. They came out moist and delicious. I did have to bake about 18-20 minutes.

# Posted By kim | 6/18/12 3:12 PM

This is my first attempt at gluten-free baking. I'm also egg-free at the moment so I used a mixture of chickpea flour and water (can also use flaxseeds simmered in hot water and cooled, OR mushed banana. I've baked with all of them.) These are good! I made them with the maple syrup, used baking soda instead of powder and added some cinnamon and cocoa powder just because. These are moist and tasty. Double batch next time.

# Posted By Kit | 11/20/12 4:31 PM

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