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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour with the baking powder in a bowl, then add the coconut flour and desiccated coconut.
  3. 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.
  4. Mix the yoghurt with the lime juice, then fold in the batter.
  5. Peel and roughly chop the kiwi, then fold in the batter.
  6. Spoon the mixture into silicon muffin cups or a muffin tin lined with paper baskets.
  7. Bake in the middle of the oven for about 25 minutes or until the muffins look golden and an inserted skewer comes out clean.
  8. Let them cool in the tin or or the cases for 5 minutes, then transfer them to a wire rack.
  9. Decorate the muffins with lime icing, coconut cream icing or (plant-based) cream cheese topping.