Gluten-free carrot and coconut muffins

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Gluten-free carrot and coconut muffins

These gluten-free carrot and coconut muffins are a healthy choice for breakfast or afternoon snacking. You can add cream cheese or plant-based frosting if you like.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 cup oatmeal
½ cup coconut flour
1 tsp baking powder
3 Tbsp coconut sugar
½ tsp cinnamon
½ tsp ground ginger
1 large egg
½ cup coconut milk
½ cup melted coconut oil
1 tsp vanilla extract
2 Tbsp honey or maple syrup

Method

Put all ingredients into a mixing bowl and combine well.
Let the mixture rest for 10 minutes, while the oven heats up to 180°C.
Spoon the mixture into silicon cases or a muffin tin, lined with paper cases.
Bake for 20-25 minutes, until golden brown.
Alternatively, bake them in an air fryer – set the machine to “bake” and cook for 15-20 minutes.

Gluten-free carrot and coconut muffins

Ingredients

Method

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