Tuesday, January 10, 2012

Coconut Almond Muffins (Dairy, Gluten and Refined Sugar Free)

Coconut is not only great in taste but is an excellent source of Lauric Acid which is a type of fat that is quickly burned and turned into energy.  Coconut can help your body increase it's metabolism.  I have also recently learned that coconut is also a "gut healer."  It has anti-bacterial and anti-fungal properties that help cleanse your digestive system.  Enjoy the coconut in these muffins.

  • 1 cup brown rice flour or almond flour
  • 3/4 cup unsweetened almond milk
  • 1/2 cup tapioca flour
  • 1/4 cup potato flour
  • 1 cup unsweetened coconut
  • 1 teaspoon guar gum or xanthan gum
  • 1 1/2 teaspoon gluten free baking powder
  • 1/2 teaspoon sea salt
  • 2 lightly beaten eggs
  • 1/2 cup honey or maple syrup
  • 1 teaspoon alcohol free almond extract
  • 1/3 cup coconut oil* or grapeseed oil
  1. Preheat oven to 375F. Grease muffin cups or use liners.
  2. In a medium sized bowl soak brown rice flour with all liquids (this will reduce a gritty texture.)
  3. In a large bowl combine all dry ingredients.
  4. Add wet ingredients to the dry and gently mix just until blended.
  5. Pour into muffins cups and bake for 20-25 minutes.

* when using coconut oil be warned that the muffins will get hard if placed in a really cool environment 


  1. I am going to make these tomorrow!!

  2. Hi Irene, your blog is very helpful and informative! I'm brand new at eating gf, rsf, df, and preservitave free. Thank you so much for making it seem do-able!! Just a quick question about this recipe - Is it possible to substitute the honey/agave/syrup for liquid stevia instead? Does the thick consistancy of the syrup affect these muffins a lot? Thanks and God bless :)

    1. Hi Jen,
      I believe you would need a lot less liquid stevia and if you use too much it may have a stevia taste. I think you would have to play around with the dry:liquid ratio