Gluten and Dairy Free Coconut Muffins
I made this recipe, first as a normal, everyday kind of muffin a while back. They were good. Very good.
But as of yesterday I have my 3-year-old son on a gluten and dairy free diet in an attempt to get rid of a blinking tic. It seems to be working by the way….but still not sure what is helping as I have eliminated both those and he has been really tired and we haven’t been very good about sugar so, why not, I mostly got rid of the refined sugar too. He has always been sensitive to dairy so that is my guess but he also seems to be getting enough sleep finally so I have strong feelings about that as well.
Anyway, so in an attempt to make something yummy he could have for breakfast yesterday I decided to take this recipe and give it a make-over.
My original recipe posted here had whole grain flour and regular whole milk listed and used butter in the topping. I simply changed those out for things that jive with the gluten and dairy free deal and it worked great.
I would be totally fine with making these with the gluten free option in the future. I am really hoping to be able to be able to add the dairy back in though – holy cow going dairy free is expensive and annoying. But you gotta do whatcha gotta do… I’m going to give it another couple days and then try adding the dairy back in and see if the tic comes back.
If you used this recipe in it’s original form, don’t worry I left those instructions there for you just in case.
But in the meantime, here are some delicious and healthy gluten and dairy free muffins for ya!
- 1½ cups coconut flour (original recipe 2 cups all-purpose flour or freshly ground wheat flour)
- ½ cup oat flour
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup almond milk (original recipe ⅔ cup whole milk
- 2 eggs (original recipe 1 egg)
- ⅓ cup coconut oil, melted
- ½ teaspoon coconut extract
- ¼ cup flaked, unsweetened coconut
TOPPING: - ¼ cup coconut sugar
- ¼ cup flaked, unsweetened coconut
- 1 tablespoon dairy-free butter, softened (I usedthis)
- ½ teaspoon ground cinnamon
- Preheat oven to 375˚ Line muffin tray with muffin papers.
- In a medium mixing bowl combine the flours, sugar, baking powder and salt.
- In a small mixing bowl whisk together the almond milk, egg, oil and extract.
- Combine the wet and dry ingredients and mix until smooth, then fold in the coconut.
- Divide the batter evenly between the muffin cups.
- Make the topping by combining all the topping ingredients, using your fingers to work the "butter" in evenly. I tried using a fork but with the coconut in there it just wasn't working so I switched to my fingers and was able to really break it down to where it looked just like sand from Florida with some coconut mixed in :). Divide the topping evenly between each muffin.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes and then serve warm!
Recipe adapted from: http://www.tasteofhome.com
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