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Quick Gluten Free Coconut Muffins


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

Untitled
The average is oldaverage based on oldtotal votes.

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

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