Gluten-Free Coconut Muffins

If you’re looking for a sweet and healthier treat than regular shop-bought muffins, then this recipe is perfect!

I found a base recipe for coconut muffins over on The Coconut Mama and amended it to what I wanted from my muffins. I decided to reduce the amount of coconut oil by half, added chia seeds for nutritional health benefits, and added strawberries/chopped chocolate almonds to my mix for fun.

I’ve had a pretty crazy year, and have added a few pounds (or a “winter layer” as I like to call it haha), so I’m 100% committed to getting back to my former fit state. However, anyone who knows me knows I have a fully functioning sweet tooth, so chowing down on one of these muffins definitely helps!

Remember – portion control! Just because they’re healthier than regular muffins does not mean you should indulge in 4 muffins in one sitting.

Coconut muffin ingredients

Recipe

Makes 12 muffins

 

Ingredients

3/4 Cup coconut flour

1 Tablespoon chia seeds

1/4 Teaspoon sea salt

1/2 Teaspoon baking soda

6 Eggs

1/4 cup coconut oil (melted)

1/2 Cup honey or agave

1 teaspoon vanilla extract

Almond flakes (optional – to dress)

Optional add-ins: Chopped strawberries / Crushed dark chocolate almonds / blueberries – or whatever takes your fancy.

NOTE: If you’re strictly gluten-free, be conscious if using dark chocolate almonds as certain varieties may contain traces of gluten. 

 

Instructions
  • Preheat the oven to 350°F/177°C
  • Mix the coconut flour, chai seeds, salt and baking soda in a small bowl (dry mix)
  • Mix the eggs, honey/agave, vanilla extract and coconut oil in a large bowl (wet mix)
  • Add the dry mix into the wet mix. I usually put a little in and mix, then add more
  • Leave the new mixture for a few minutes until the dry mix has fully soaked the liquid
  • Add in your optional add-ins
  • Grease a muffin tin and add the mixture. Fill each muffin about 3/4 full of batter, and sprinkle the flaked almonds on top
  • Bake for approximately 25-28 minutes
  • Remove from baking tin and cool on a wire rack (if you have one)
  • Store in the fridge in tupperware with paper towel (to absorb moisture).
Fancy more like this?

Check out this recipe for Oatmeal Banana Muffins or Seasonal Pumpkin Muffins and Bread.

 

Enjoy!

 

Love, Laura