Gluten-free Coconut & Cranberry Muffins | Healthy and Tasty
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Gluten-free Coconut & Cranberry Muffins

13 July 2018

Diets Description:
  • gluten free

Spend a bit of time over the weekend to make some delicious healthy treats and maintaining a healthy and nutritious diet during the week will be so much easier. These muffins are gluten-free and packed with natural goodness. For variety, you can replace the coconut & cranberry with anything else you prefer. You can, of course, get almost all the ingredients from us at Nature’s Choice.

Ingredients
 1 cup Nature's Choice Sorghum Flour
 ½ cup Nature's Choice Millet Flour
 ½ cup Nature's Choice Tapioca Flour
 1 tbsp Nature's Choice Baking Powder
 1 tsp Nature's Choice Bicarbonate of soda
 1 tsp Xanthan Gum
  cup Nature's Choice Coconut Sugar
 2 tsp Cinnamon
 ½ tsp Nature's Choice Sea Salt
Wet Ingredients
 2 Eggs
 ¾ cup Plain yogurt
 ¼ cup Milk, almond or milk alternative
 1 tsp Vanilla extract
Flavours
 ½ cup Nature's Choice Desiccated Coconut
 ½ cup Dried cranberries

Method
1

Preheat the oven to 180°C and grease a muffin tin lined with muffin cases.

2

In a mixing bowl, stir together dry ingredients.

3

In a separate bowl, whisk eggs, milk, yoghurt, and vanilla until smooth.

4

Pour dry ingredients into wet ingredients and stir with a wooden spoon until combined. Stir in coconut and cranberries.

5

Divide batter evenly into the muffin tin lined with muffin cases and bake for 15 - 18 minutes until tops are golden brown and firm.

6

Cool on a wire rack and store in an airtight container on the counter for 3 - 4 days or in the refrigerator for up to a week.

Ingredients

Ingredients
 1 cup Nature's Choice Sorghum Flour
 ½ cup Nature's Choice Millet Flour
 ½ cup Nature's Choice Tapioca Flour
 1 tbsp Nature's Choice Baking Powder
 1 tsp Nature's Choice Bicarbonate of soda
 1 tsp Xanthan Gum
  cup Nature's Choice Coconut Sugar
 2 tsp Cinnamon
 ½ tsp Nature's Choice Sea Salt
Wet Ingredients
 2 Eggs
 ¾ cup Plain yogurt
 ¼ cup Milk, almond or milk alternative
 1 tsp Vanilla extract
Flavours
 ½ cup Nature's Choice Desiccated Coconut
 ½ cup Dried cranberries

Directions

Method
1

Preheat the oven to 180°C and grease a muffin tin lined with muffin cases.

2

In a mixing bowl, stir together dry ingredients.

3

In a separate bowl, whisk eggs, milk, yoghurt, and vanilla until smooth.

4

Pour dry ingredients into wet ingredients and stir with a wooden spoon until combined. Stir in coconut and cranberries.

5

Divide batter evenly into the muffin tin lined with muffin cases and bake for 15 - 18 minutes until tops are golden brown and firm.

6

Cool on a wire rack and store in an airtight container on the counter for 3 - 4 days or in the refrigerator for up to a week.

Gluten-free Coconut & Cranberry Muffins

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