For gluten-free baking, I like to combine a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cake-like muffin with a lovely, nutty flavor that's perfect for breakfast.
Recipe courtesy of Amy Chaplin
Gluten-Free Carrot-Coconut Muffins
Total:
1 hr 20 min
Active:
10 min
Yield:
10 muffins
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 20 min
Active:
10 min
Yield:
10 muffins
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes. 

Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside. 

Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut. 

Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

Cook's Note

Golden raisins make a nice addition to this recipe. Place 1/4 cup raisins in a bowl, cover with boiling water and let sit until plump, about 10 minutes. Drain well, and stir them into the batter with the grated carrots.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

The Chewy Gluten Free

Recipe courtesy of Alton Brown

Gluten-Free Cornbread

Recipe courtesy of Erin McKenna

Pecan-Pie Muffins

Recipe courtesy of Trisha Yearwood

Meatloaf Muffins with Barbecue Sauce

Recipe courtesy of Rachael Ray

Gluten-Free English Muffins

Recipe courtesy of Shauna James Ahern

Gluten-Free Blueberry Muffins

Recipe courtesy of Erin McKenna

Gluten-Free Pumpkin Muffins

Recipe courtesy of Shauna James Ahern

Gluten-Free Eggnog Cheesecake Muffins

Recipe courtesy of Silvana Nardone

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking