Gluten Free Triple Coconut Muffins Delicious And Healthy Recipes

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.

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.