January 22, 2009

 

Coconut Muffins

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

Gluten- Free Coconut Muffin Recipe


Ingredients

Instructions
In a mixing bowl, whisk together the dry ingredients. Stir in the chocolate chips and coconut. In a smaller bowl combine the wet ingredients. Add to the dry ingredients and stir just until moistened. Spoon into a muffin tin and bake at 400 degrees for 18 minutes. Immediately remove the muffins from the tin and cool on a wire rack.

Makes 12 muffins.

View Printable Recipe

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

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Comments:
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.
 
These look great--I use Jules' Nearly Normal flour to reduce number of ingredients (tastes great too) Good idea to add orange extract!!
 
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!
 
Brenna, I'm so glad you like them. Thanks for telling me. Blueberries sound like a great addition.
 
Those look yummy! Thanks for joining the party at Cupcake Tuesday!
~Liz
 
I'm curious as to why you didn't use coconut flour in a coconut muffin recipe? They look great though.
 
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.
 
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!!
 
Lovely Linda! These sound wonderful =D.
 
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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