Divine Gluten-Free Triple Coconut Muffins Recipe
Greetings, dear readers, and welcome to my kitchen! Today, I am thrilled to share with you my recipe for Gluten Free Triple Coconut Muffins – a delicious and healthy treat that will satisfy your sweet tooth without any guilt. Whether you are gluten-free, dairy-free or just looking for a healthy snack alternative, these muffins are perfect for any occasion.
The lovely aroma of coconut is the star of the show in this recipe, with three different forms of coconut used in the ingredients – coconut oil, coconut milk and shredded coconut. Not only do these ingredients make these muffins taste incredible, but they also add valuable health benefits to your snack. Coconut oil is one of the best sources of heart-healthy medium-chain fatty acids, while coconut milk is rich in vitamins C, E and A, essential minerals and antioxidants.
Nowadays, many people are turning to gluten-free snacks as a healthy alternative to traditional baked goods that can cause stomach discomfort and inflammation. These Gluten-Free Triple Coconut Muffins couldn’t be easier to make using coconut flour as a gluten-free substitute for regular all-purpose flour. This recipe is perfect for anyone who has gluten-intolerance or celiac disease or anyone who wants to limit their intake of gluten.
So whether you’re looking for a keto or low-carb snack or just craving something delicious and healthy, these Gluten-Free Triple Coconut Muffins will not disappoint! So, let’s head over to the ingredient list and get started on baking these amazing muffins!
Why You’ll Love This Recipe
If you are looking for a delicious and healthy snack, these Gluten-Free Triple Coconut Muffins are perfect for you! These muffins are made with coconut oil, coconut milk and shredded coconut, giving them a rich, nutty flavor that you will surely love.
But what’s great about this recipe is not just its taste. It is also gluten-free and dairy-free, making it ideal for those with dietary restrictions. The use of coconut flour as a substitute for wheat flour also adds extra fiber to the recipe, making it even healthier.
These muffins are not just delicious and healthy, but they are also incredibly easy to make. In fact, you can have them ready in just half an hour! They are perfect as an on-the-go breakfast or an afternoon snack.
What’s more, this recipe is incredibly versatile. You can add blueberries or other fruits for a burst of sweetness or nuts for extra crunchiness. You can also substitute coconut sugar instead of regular sugar for a lower glycemic index.
Overall, these Gluten-Free Triple Coconut Muffins are an excellent option for anyone looking for a healthy and tasty snack. So why not give them a try? Trust me, your taste buds (and your body) will thank you!
Ingredient List
Before diving into the preparation process, let’s first take a look at what we need in order to make these Gluten-Free Triple Coconut Muffins.
Here’s what you’ll need:
- 1 cup of coconut flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 4 eggs
- 4 teaspoons of coconut oil, melted
- 1/4 cup of coconut sugar
- 2 cups of full-fat coconut milk
- 1/2 cup of unsweetened shredded coconut
That’s it! With only a few ingredients, you can create a tasty and healthy snack that is both gluten-free and dairy-free.
The Recipe How-To
Now that you have gathered all the necessary ingredients, it’s time to whip up some delicious triple coconut muffins! Follow these simple steps for a tasty treat.
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This temperature is perfect to bake your muffins thoroughly and evenly. Make sure you don’t skip this step, as it can affect the outcome of your muffins.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, mix together 2 cups coconut flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/4 cup coconut sugar.
Step 3: Combine Wet Ingredients
In another bowl, crack in 4 eggs and whisk in 1 cup coconut milk, and 1/4 cup melted coconut oil. Mix these ingredients until they are well combined.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients until a thick batter forms. Stir well to make sure all ingredients are evenly mixed. If needed add two tablespoons of water at a time to get a smooth consistency.
Step 5: Fold in Shredded Coconut
Add in 1/2 cup shredded coconut into the batter mixture. Be sure to gently fold the shredded coconut into the batter until it is evenly distributed throughout.
Step 6: Fill Muffin Cups & Bake
Scoop batter with an ice cream scoop or spoon into lined muffin tins until each tin is filled halfway with batter. Put them to bake for about twenty-five minutes, rotating once halfway through until cooked through and golden brown. Do the toothpick test if necessary.
Step 7: Cool & Enjoy
Remove from muffin tins and transfer onto a wire rack to cool completely before serving. Triple coconut muffins made easy and delicious! Enjoy.
Remember when you’re creating your muffins, don’t be afraid to experiment and add your own variations. Whether you’re adding in some blueberries, bananas, or even trying out a coconut lemon flavor, the possibilities are endless. Now that you have learned how to create these gluten-free triple coconut muffins, dive in, bake them up and savor this sweet and healthy snack!
Substitutions and Variations
Are you looking to switch up the ingredients in your Gluten Free Triple Coconut Muffins? There are plenty of substitutions and variations you can try with this recipe!
First, if you don’t have coconut flour on hand, you can substitute it with almond flour or a gluten-free all-purpose flour. However, keep in mind that the texture and taste may be slightly different.
For those who prefer sweeter muffins, swap out the coconut sugar for maple syrup or honey. You could also add in chopped fruit such as blueberries or sliced bananas to give your muffins an extra burst of flavor.
For a dairy-free option, use coconut milk instead of regular milk. And if you’re on a low-carb or keto diet, consider substituting some of the coconut and almond flours with a low-carb baking mix.
Feeling adventurous? Try mixing up the shredded coconut by using sweetened, unsweetened, or toasted varieties. You could also add different spices such as cinnamon or nutmeg for a unique twist.
Remember, the possibilities are endless when it comes to making substitutions and variations. Don’t be afraid to try something new and make these muffins your own!
Serving and Pairing
Triple Coconut Muffins are a delicious and healthy snack, perfect for any time of the day. These gluten-free and dairy-free muffins are incredibly versatile and can be served with a variety of beverages.
Pair these muffins with a cup of hot tea, coffee or iced latte for a comforting breakfast or mid-day snack. I love to enjoy them with a glass of almond milk or coconut milk for a refreshing and dairy-free option.
For a more indulgent treat, add some whipped coconut cream on top of the muffins, or try serving them with fresh berries and coconut yogurt for an extra dose of nutrition. The sweet, nutty flavor of the shredded coconut in these muffins pairs perfectly with the tartness of berries, making for an unforgettable flavor combination.
These muffins are also perfect for sharing at picnics, potlucks, and brunches. They make great additions alongside other breakfast items like eggs, bacon or pancakes.
Overall, triple coconut muffins are versatile enough to be enjoyed in any setting with different kinds of drinks or dishes. You cannot go wrong when serving this delicious and healthy gluten-free recipe!
Make-Ahead, Storing and Reheating
One of the great things about these Gluten Free Triple Coconut Muffins is that they can be made ahead of time and stored for later consumption. The muffins can be kept in an airtight container at room temperature for up to 3 days. To store them for a longer period, store the muffins in the fridge for up to a week, or freeze them for a month.
When storing the muffins, make sure you let them cool completely before placing them in a container. If the muffins are still warm or hot, they can release steam and cause moisture build-up, making them go bad faster.
To reheat the muffins, preheat your oven to 350 degrees F (180 degrees C). If the muffins were stored in the fridge or freezer, allow them to come to room temperature for 30 minutes before reheating. Place the muffins on a baking tray and heat them for 5-10 minutes until heated through. Alternatively, you could microwave them on high power for 20-30 seconds or until heated through.
These muffins also make a great make-ahead breakfast or snack option. You could make a batch over the weekend and enjoy them throughout the week. They are perfect for those with busy schedules who need quick and healthy snack options that will keep them going all day.
Overall, these Gluten Free Triple Coconut Muffins are versatile enough to be made ahead of time, stored for later consumption and reheated easily. So go ahead and make a batch today and enjoy this delicious and healthy snack whenever you want!
Tips for Perfect Results
Now that you’re all set to start baking your gluten-free triple coconut muffins, let me provide you with some tips to ensure they turn out perfectly.
Firstly, ensure you have all the ingredients measured and ready before beginning. Preparation is key when it comes to baking. You don’t want to be searching for an ingredient mid-way through, which could disturb the balance of the recipe.
Secondly, use room temperature eggs. When eggs are at room temperature, they mix more easily into batters, ensuring a smoother texture in your muffins. It’s best to take them out of the fridge 30 minutes prior to baking.
Thirdly, mix your dry ingredients together thoroughly before incorporating the wet ingredients. This ensures that all of the leavening agents – such as baking soda and baking powder – are evenly distributed. This will lead to muffins that rise evenly and consistently.
Fourthly, blend your wet ingredients together separately before adding them to the dry ingredients. This helps ensure that all the wet ingredients are mixed together perfectly without over-mixing the batter.
Fifthly, when folding the wet and dry ingredients together, remember not to over-mix the batter. Over-mixing can lead to dense muffins with a tough texture. Mix everything just until combined.
Lastly, let your muffin batter rest for 10 minutes after being mixed before putting it in the oven. This rest period helps hydrate and soften any grains in the batter and ensures even distribution of moisture throughout your muffins.
Keep these tips in mind while preparing this delicious triple coconut muffin recipe for perfect results every time!
Bottom Line
In conclusion, these Gluten-Free Triple Coconut Muffins are a delicious and healthy snack option for anyone who is looking for a gluten-free, dairy-free, and low-carb muffin recipe. With the use of coconut flour, coconut milk, and coconut oil as the main ingredients, these muffins offer a triple threat of coconut flavor that will satisfy your taste buds.
Moreover, the use of almond flour and coconut sugar in this recipe makes it a grain-free and healthier option compared to traditional muffins. You can also customize this recipe by adding your favorite fruits or berries to the mix.
So next time you’re craving a delicious snack but want to stay on track with your healthy eating habits, give these Gluten-Free Triple Coconut Muffins a try. They’re easy to make, store well, and are perfect for both breakfast or any time of day. Don’t waste any more time and try the amazing recipe today!
Gluten Free Triple Coconut Muffins Delicious and Healthy Recipe
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 4 eggs
- 3 tablespoons coconut milk
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1 tablespoon coconut extract
- 1/4-1/2 cup shredded coconut
Instructions
- In one mixing bowl combine sifted coconut flour, salt, and baking soda.
- In another mixing bowl, combine the eggs, coconut milk, coconut oil, coconut sugar, coconut extract.
- Add the dry ingredients to the wet mix well but don't over mix.
- Add shredded coconut and mix together.
- Use a well oiled muffin tin and fill each one. Should make a dozen.
- Bake at 375 degrees for 20-22 minutes.
- Cool and enjoy. Can be frozen.
Add Your Own Notes
Nutrition
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