Coconut Muffins

From: Mia in Germany

On Jul 6, 2009

Looking for a muffin recipe to use up some left over coconut milk I came across this one. I hope you don't mind that I converted so much, but they came out great I used 1 cup of gluten free all purpose flour plus 1 tablespoon psyllium husks and 1/2 cup coconut flour. Instead of sugar I used some rice syrup and stevia, and virgin coconut oil instead of butter, and increased the coconut milk to one whole cup as the coconut flour is defatted and thus quite dry. Also I used unsweetened coconut chips. The muffins are wonderfully moist, just perfectly sweet and have a lovely coconut flavour. Thanks for posting!

From: flan

On Apr 14, 2008

From: al-myster

On May 30, 2004

I was looking for a muffin bursting with coconut flavor, and while these could have been a bit more coconutty, they were still very good. Next time I will add some coconut extract. I really liked that these weren't cloyingly sweet like many coconut flavored baked goods tend to be. I used lemon instead of orange zest and added 1/2 tsp. almond extract. I really think this added alot to the muffins. I also sprinkled them with coconut before baking.yum!

From: GoodMorningBurger

On Oct 29, 2006

Yum, yum, yum! These muffins were divine! I used light butter to cut down on calories, and 2 tbsps cornstarch dissolved in water to replace the eggs, and what resulted was a DELICIOUS, moist, lower calorie, coconutty muffin! Apparently, I wasn't the only one who thought that! My friends helped the muffins disappear in 2 days! Thanks!