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    You are in: Home / Recipes / Gluten Free Cran Coconut Muffins Recipe
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    Gluten Free Cran Coconut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Chef Baki's Note:

    Gluten free, sugar free, and vegan muffins made from the leftover thanksgiving ingredients in my cupboards. I am sure this recipe can be improved so if you try it out or have done something with fantastic results please oh please share your secrets. The flours and their combination can be altered to suit whatever you have, the texture is reminiscent of cornbread so if you would like something with less grit I would suggest adding a proportion of potato starch and/or tapioca starch or even a little cornstarch.

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    Units: US | Metric


    1. 1
      Place paper cups into muffin tins and preheat oven to 350*.
    2. 2
      Place all of the dry ingredients into a large bowl and stir until combined and make a well in the center.
    3. 3
      In a smaller bowl, mix all of the wet ingredients until combined.
    4. 4
      Pour the wet ingredients into the well of the dry ingredients.
    5. 5
      Fold these ingredients together until combined.
    6. 6
      Fill muffin cups 2/3 full and bake in preheated oven for 25 minutes.
    7. 7
      Test with a toothpick, muffins are done when toothpick comes out clean.

    Ratings & Reviews:


    Nutritional Facts for Gluten Free Cran Coconut Muffins

    Serving Size: 1 (902 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 165.2
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 2.9 g
    Cholesterol 0.0 mg
    Sodium 204.6 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 0.9 g
    Sugars 5.1 g
    Protein 1.0 g

    The following items or measurements are not included:

    rice milk

    tofutti sour cream

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