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Gluten Free Fruit Nut Coconut Chocolate Muffins

Published: March 12, 2014 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 4-6
Gluten Free Fruit Nut Coconut Chocolate Muffins
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Average Rating: 4.5 | Rated By: 3 users

These deluxe gluten free muffins are quick and simple to make. The healthy muffins are also low fat, yes hard to believe with all the goodies in them. You can make the batter in advance and bake the muffins when needed. The batter will keep refrigerated up to 3 days. This recipe makes 4 large muffins or 6 medium size

 

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Ingredients

  • 1 1/2 Tbsp. melted coconut oil
  • 1/3 cup pure maple syrup
  • 1/2 cup dried unsulfured currants or raisins
  • 1/2 cup GF shredded unsweetened 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 eggs + 1 tbsp. water, whisked together
  • 1 cup GF all purpose flour blend
  • 2 tsp. GF aluminum free baking powder

    • Instructions

  • Preheat oven to 375 F and line a muffin pan with paper liners
  • Mix all ingredients except for the flour and baking powder
  • Sift flour and baking powder together. Add to wet mixture and stir to combine
  • Pour batter into prepared muffin pan and bake for 25 - 30 minutes or until a toothpick inserted in the middle comes out clean. Cool in the muffin pan
  • Note: if you are using batter from the refrigerator allow for extra baking time


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