Coconut, Cashews, Currants And Chocolate Muffins

These muffins are Low Fat! Yes hard to believe with all the goodies in them. You can make the batter ahead of time and bake the muffins as needed. The batter will keep in the fridge for 3 days. This recipe makes 4 good size muffins but if you want to make more just double the recipe.

Makes 4


1 1/2 tbsp. coconut oil, room temperature
1/3 cup pure maple syrup
1/2 cup dried unsulfured currants or raisins
1/2 cup Gf shredded coconut
1/2 cup raw cashews, chopped
1 tbsp. Gf flaxseeds
1/2 tsp. sea salt
1/3 cup GF semisweet dark chocolate chips
2 organic eggs + 1 tbsp. water, whisked together
1 cup GF oat flour or GF all purpose flour


Preheat oven to 375 F
Mix coconut oil and maple syrup then add all dry ingredients except flour and mix
Add eggs with water and mix
Add flour and blend together with a spatula
Pour into non-stick muffin cups and place on a baking sheet or use parchment paper muffin cups in a muffin pan and bake for 30 minutes

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