Name: Gluten-free carrot and coconut muffin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup gluten-free flour; ½ cup gluten-free oats; 2 tsp baking powder; 1 tsp cinnamon powder; ½ cup desiccated coconut; 3 Tbsp ground almonds (optional); 2 eggs; 3 Tbsp coconut sugar; 1 cup coconut yogurt; ½ cup coconut milk; Juice of ½ lime or small lemon; 3 Tbsp oil; 2 medium carrots, grated

Gluten-free carrot and coconut muffin

13 Apr 2025

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This gluten-free carrot and coconut muffin is dairy-free too, so it’s perfect for parties, picnics or during the Easter holidays. I added some ground almonds but if nuts are a problem for you then omit it and add one more spoonful of oil to the recipe. You can decorate the muffins with buttercream or (vegan) cream cheese frosting, icing, whipped cream and so on.

Ingredients

1 cup gluten-free flour
½ cup gluten-free oats
2 tsp baking powder
1 tsp cinnamon powder
½ cup desiccated coconut
3 Tbsp ground almonds (optional)
2 eggs
3 Tbsp coconut sugar
1 cup coconut yogurt
½ cup coconut milk
Juice of ½ lime or small lemon
3 Tbsp oil
2 medium carrots, grated

Instructions

Preheat the oven to 190°C.
Mix the dry ingredients in a bowl.
In another bowl whisk the eggs with the sugar, then add the oil and yogurt, milk and lemon juice.
Combine the two mixtures, then fold in the grated carrots.
Add more milk, if the mixture is too thick - it should not be dough-like, but thick and pourable.
Spoon the batter into silicon cups or lined muffin tin and bake for about 20-25 minutes until golden.
Rest the muffins in their cases for 5 minutes, then transfer them to a wire-rack to cool completely.

https://cooktogether.com/recipe-items/gluten-free-carrot-and-coconut-muffin/

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