Name: Gluten-free coconut and kiwi muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1.5 cup gluten-free flour; 1 tsp gluten-free baking powder; ½ cup coconut flour; ½ cup desiccated coconut; 2 eggs, lightly beaten; ½ cup coconut sugar (or more to your liking); 4 Tbsp coconut oil; ¾ cup plant-based yoghurt; 1 lime juiced; 3 kiwis

Gluten-free coconut and kiwi muffins

29 Jul 2024

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

1.5 cup gluten-free flour
1 tsp gluten-free baking powder
½ cup coconut flour
½ cup desiccated coconut
2 eggs, lightly beaten
½ cup coconut sugar (or more to your liking)
4 Tbsp coconut oil
¾ cup plant-based yoghurt
1 lime juiced
3 kiwis

Instructions

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.