Gluten-free coconut and kiwi muffins
These gluten-free coconut and kiwi muffins are dairy-free too, as I used plant-based yoghurt. If you don’t have any dairy problems, make them with normal yoghurt! I just dusted them with powdered sugar, but you can serve them with kiwi icing, cream cheese or coconut cream frosting etc.
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the flour with the baking powder in a bowl, then add the coconut flour and desiccated coconut.
- In another bowl, lightly beat the eggs with the sugar until creamy, then mix in the oil. Add this to the flour mixture and combine well.
- Mix the yoghurt with the lime juice, then fold in the batter.
- Peel and roughly chop the kiwi, then fold in the batter.
- Spoon the mixture into silicon muffin cups or a muffin tin lined with paper baskets.
- Bake in the middle of the oven for about 25 minutes or until the muffins look golden and an inserted skewer comes out clean.
- Let them cool in the tin or or the cases for 5 minutes, then transfer them to a wire rack.
- Decorate the muffins with lime icing, coconut cream icing or (plant-based) cream cheese topping.