Gluten-free Coconut Flour Muffin - 5 Gourmet Recipes

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-05-21 21:10

Eating gluten-free is another way of cooking. But even excluding several delicious products, combining greed and food intolerance is quite achievable. The proof with our 5 easy and quick coconut flour muffin recipes!

Coconut flour muffins in 5 healthy recipes to feast without feeling guilty

Zero gluten throughout the meal? It is therefore out of the question to spoil your diet during dessert! It doesn't matter whether you are gluten intolerant or not, reducing or even excluding gluten from your menu has few disadvantages: relieved digestion, deflated stomach, eliminated bloating, etc. So, instead of skipping dessert, we take the opportunity to reinvent sugar.

Gluten and lactose free banana coconut flour muffins

Without lactose, gluten or added sugar, our first coconut flour muffin recipe will delight young and old alike! Here are the ingredients to get:

• 3 large ripe bananas
• 4 eggs
• 1/2 cup almond butter
• 2 tbsp. tablespoons of coconut oil or avocado
• 1 sachet of vanilla
• 1/2 cup coconut flour
• 1-2 tsp. tapioca flour
• 1 C. teaspoon baking powder
• 1 C. baking soda
• a little salt
• 1 cup of walnuts

Preparation:

Start by preheating the oven to 180 ° C. Line a muffin pan with paper cups. In a large bowl, mix the eggs, bananas, oils, vegetable butter and vanilla with the mixer. Add the baking powder, flour, salt and baking soda. Mix until well blended. Then add the nuts and divide the preparation into the boxes. Garnish with chocolate chips, if desired. Bake for 15-20 minutes. Take out of the oven and let cool before unmolding. Store your gluten-free muffins in an airtight container for a few days.

Coconut Flour Blueberry Muffin

Ingredients needed for 6 muffins:

• 1 pot of yogurt, well rounded with blueberries
• 1 egg
• 1 pot of heavy cream yogurt
• 80 g caster sugar
• 1 pot of yogurt
• 40 g coconut flour
• 40 g chestnut flour
• 80 g of corn starch
• 1 C. gluten-free yeast
• 3 tbsp. tablespoons of coconut oil or avocado

Preparation:

Preheat your oven to 180 ° C. In a large bowl, beat the eggs, add the sugar and whisk everything together. Pour in the crème fraîche, oil and flour. Mix again. Add the corn starch and yeast, then stir until you get a homogeneous mixture. Add the blueberries and mix one last time. Fill the silicone muffin cups with the preparation and place them on a baking sheet. Bake for 20-25 minutes, watching from time to time. Check doneness by sticking the blade of a knife into the center of each muffin. If it comes out dry, it's good!

Raspberry-filled coconut flour muffins

Ingredients for 12 gluten and lactose free muffins:

• 180 g gluten-free pastry mix
• 50 g of coconut flour
• 120 g light cane sugar
• 1 teaspoon of baking soda
• 1 C. 1/2 teaspoon baking powder
• 1 pinch of salt
• 270 ml of vegetable milk (almond or cashew)
• 40 g of coconut oil
• 2 eggs
• 1 C. vanilla extract
• 150 g of raspberry puree or homemade jam

Preparation:

Preheat the oven to 180 ° C and line the muffin pan with paper cups. In a large bowl, mix together the following ingredients: the pastry mix, coconut flour, baking soda, baking powder, salt and sugar. Mix everything well and add the rest of the products, starting with the milk and the eggs, previously beaten together. Mix everything with an electric mixer until you get a creamy texture. Be careful not to over-whisk, otherwise the muffins will not rise. Finally, put a tablespoon of dough in each box, a little jam, then put a second spoon of dough. Bake your muffins for 25 minutes. Take out of the oven and let cool before unmolding.

Chocolate fondant muffins

Ingredients for 12 muffins:

• 120 g dark chocolate
• 60 g of coconut flour
• 100g coconut sugar (unrefined)
• 1/2 tsp. 1/2 teaspoon baking powder
• 1 pinch of salt
• 80 ml of coconut oil
• 2 eggs

Preparation:

As you can probably guess, the first step is to preheat the oven and line the muffin pan. Then continue by melting the dark chocolate in a double boiler. In a bowl, combine the flour, sugar, salt and baking powder. Book! Once the chocolate is melted, mix it with the coconut oil, then add the beaten eggs and dry ingredients to it before mixing again. Divide the resulting dough into the molds and bake for 20 minutes or until the blade of a knife comes out clean. Let your muffins cool before eating them.

Gluten-free coconut flour and Nutella muffin

Ingredients needed:

• 80 g of cornstarch
• 60 g of coconut flour
• 70 g of Nutella
• 2 eggs
• 90 g unsalted butter
• 110 g sugar
• 1 natural yogurt
• 1/2 tsp. 1/2 teaspoon baking powder

Preparation:

Preheat your oven and melt the butter. In a bowl, beat the eggs with the sugar. Then add the starch, flour and baking powder, mix and pour in the butter and yogurt. Mix again and divide the preparation obtained in the muffin tins, previously buttered. Bake for 15 minutes, take out and let cool before unmolding. Use a pastry bag to garnish the muffins with Nutella.