Looking for a delicious treat? These tasty gluten free coconut muffins are sure to fit the bill!
Preheat oven to 345 degrees
In a bowl, mix together the following:
2 c. flour
3/4 c. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
2 eggs (or equivalent with Ener-G Egg Replacer)
1 1/4 c. milk (dairy-free milk, such as Rice Dream can be used)
1/2 c. butter
1/3 bag of Baker’s angel flake sweetened coconut shreds (14 oz. bag)
Optional: 1 cup of gluten free chocolate chips (we like Enjoy Life mini morsels) or 1/4 cup Hershey’s cocoa. **Note, if adding Hershey’s cocoa, add 1/4 c. to 1/2 c. additional milk.**
Pour batter into muffin tins. Baking time: 20 minutes
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Penny Zeller is known for her heartfelt stories of faith and her passion to impact lives for Christ through fiction. While she has had a love for writing since childhood, she began her adult writing career penning articles for national and regional publications on a wide variety of topics.
Today Penny is a multi-published author of over a dozen books. She is also a homeschool mom and a group fitness instructor.
When Penny is not dreaming up new characters, she enjoys spending time with her husband and two daughters and camping, hiking, canoeing, reading, running, gardening, and playing volleyball.
She is represented by Tamela Hancock Murray of the Steve Laube Agency and loves to hear from her readers at her website, www.pennyzeller.com, her blog, www.pennyzeller.wordpress.com, and through her newsletter via https://dashboard.mailerlite.com/forms/262119/74964679867237940/share.
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