Coconut Muffins

Coconut Muffins | The Gluten-Free Homemaker

Sometimes I get so caught up in trying new recipes that I forget about some of my old favorites. That’s the case with this muffin recipe. It is adapted from a recipe by Lisa Lewis. I give individual flour amounts, but you can use any gluten-free flour mix to replace the 2 cups total flour. Remember to omit the xanthan gum if it is included in your flour mix.

Coconut Muffins
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Ingredients
  • ¾ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup sugar
  • ½ cup chocolate chips
  • ½ cup flaked coconut
  • ¾ cup milk (or substitute)
  • ⅓ cup coconut oil (or other cooking oil)
  • 2 eggs
  • 1½ teaspoon orange extract (or other flavoring)
Instructions
  1. Preheat oven to 400°.
  2. In a mixing bowl, whisk together the flour, starches, xanthan gum, baking powder, salt, and sugar.
  3. Stir in the chocolate chips and coconut.
  4. In a smaller bowl combine the milk, oil, eggs, and extract.
  5. Add to the dry ingredients and stir just until moistened.
  6. Spoon into a muffin tin and bake at 400 degrees for 18 minutes.
  7. Remove the muffins from the tin and cool on a wire rack.

For more great recipes check out Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free.





Comments

  1. Live.Love.Eat says:

    Coconut muffins? Nice. And I know what you mean about forgetting to try old ones. My husband always makes fun of me because I am obsessed with always trying new things. I tell him if I keep making the things he loves then what am I going to post, since I have already posted it? Hah.

  2. Chrissy says:

    These look great–I use Jules’ Nearly Normal flour to reduce number of ingredients (tastes great too) Good idea to add orange extract!!

  3. Brenna Kater, the Oceanskater says:

    I've been making these on a regular basis, and wanted to thank you for the recipe! I use 3/4 – 1 cup blueberries instead of chocolate chips, and use vanilla extract because that's the only kid I have. Today, I quadrupled the recipe to use up all the great blueberries I have!

  4. Brenna, I'm so glad you like them. Thanks for telling me. Blueberries sound like a great addition.

  5. Hoosier Homemade says:

    Those look yummy! Thanks for joining the party at Cupcake Tuesday!
    ~Liz

  6. Anonymous says:

    I'm curious as to why you didn't use coconut flour in a coconut muffin recipe? They look great though.

  7. Good question! That would be interesting to try. I'm not very familiar with using coconut flour. I think I do have a small package of it. There are just so many gluten free flours, I don't always have room in my cabinets to keep them all, and sometimes I forget about small packages of ones I do have.

  8. Amy @ Simply Sugar & Gluten Free says:

    I love coconut. Joe doesn't like it but it doesn't stop me from using it. I'm hoping that some day he'll come around.

    I have a great coconut muffin recipe but I don't use coconut flour. Coconut flour has a different texture than shredded coconut and I enjoy the contrast of the regular muffin batter and the chewy coconut.

    If you used coconut flour, you'd have to use much less. It's quite absorbent and will make a light, coconuty muffin with 1/4 – 1/2 a cup as opposed to the usual 2 cups to make a batch of muffins. Thanks for linking!!

  9. Lauren says:

    Lovely Linda! These sound wonderful =D.

  10. gfe--gluten free easily says:

    Nice … I love coconut. Making a coconut pie in the morning for a luncheon. ;-) I don't think I've ever had a coconut muffin, so I better change that.

    Thanks, Linda,
    Shirley

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