Friday, August 30, 2013

Gluten Free Muffins {Chocolate Chip Coconut}

I am always looking for something that is simple to make for breakfast or an after school snack with no guilt. These muffins were adapted from a recipe at

I wanted these to be dairy free and gluten free. They are also lacking many other things, like colors, preservatives, and trans fats!

My sweet tooth friend came over the other day and tried these. She loved that they were moist and sweet! Yes, even she thought they were sweet. These do not last in my house so I am going to have to make a lot and freeze some for later.

You can add whatever toppings you would like to this recipe.

Gluten Free Muffins {Chocolate Chip Coconut}


  • 2 cups quick oats (blended into flour with the Vitamix) or 2 cups of oat flour
  • ½ cup flaxmeal (I use golden)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ cup unsweetened shredded coconut
  • 2 eggs
  • 1 tsp pure vanilla extract
  • ¼ cup coconut oil (I use Barlean's), melted or ¼ all natural apple sauce
  • 1 cup apple juice (You can juice your own if you have time)
  • About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)

1) Heat oven to 400 degrees F.
2) In a large bowl mix together the DRY with a fork or whisk.

3) In a separate bowl mix the wet together.

4) Add the dry to the wet and stir.
5) Then add 1/2 cup shredded unsweetened coconut. (This is just for this variation of the recipe)
6) Grease muffin tins or use liners. Fill them ⅔ to ¾ of the way full with batter. Sprinkle 1 – 2 teaspoons of Dairy Free mini chocolate chips. onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. 
7) Bake for 10-13 minutes or until toothpick comes out clean.

Serve warm or at room temperature and freeze some for a later date. 

Here are some options to consider for the fillings:

- blueberries
- diced strawberries
- peeled and diced pears
- applesauce
- either diced or mashed up bananas and chopped walnuts
- raisins and chopped pecans
- grated carrot and chopped walnuts
- orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
- a mix of dried fruit bits
- jelly

NOTE: You can easily add the toppings in last and mix in the bowl to avoid the individual mixing of the muffins but that step does insure all muffins have equal ingredients. And please note, my kids don't like coconut but love these!

When I make this using my Vitamix I do all dry ingredients in Vitamix then add them to the wet mixture.

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