Coconut Muffins

Fluffy, grain-free muffins with pure coconut flavor. Low histamine, low oxalate, low salicylate, gluten-free, dairy-free — and easily made FODMAP-friendly!

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Prep Time 10

Cook Time 25

Cooling Time 5

Course Breakfast, Dessert

Intolerance Friendly Gluten Free, Histamine, Lactose Free, Oxalate, Salicylate

Servings 6 Muffins

Ingredients

Ingredients (6 muffins)

1/2 cup coconut flour
1/4 cup tapioca starch
1/2 tsp baking soda
Pinch of salt
1 large eggs
1/2 cup lactose-free whole milk or 1/2 cup coconut milk + 2 tbsp water
3 tbsp maple syrup or rice syrup
3 tbsp coconut oil melted
2-3 tbsp unsweetened shredded coconut optional topping – 1 to 1.5 tsp per muffin

Instructions

Preheat oven to 350°F (175°C). Line or grease a muffin tin.
In a bowl, whisk together coconut flour, tapioca starch, baking soda, and salt.
In another bowl, whisk the eggs, then mix in milk, maple syrup, coconut oil.
Combine wet and dry ingredients. Let batter sit for 2–3 minutes to thicken.
Divide batter evenly among 6 muffin cups. Top each with 1–1.5 tsp shredded coconut.
Bake 22–25 minutes, or until a toothpick comes out clean.
Cool 5 minutes in pan, then transfer to a rack.
Enjoy immediately, or freeze for later. If frozen, defrost in the microwave until desired temperature and Enjoy.

Notes

Nutrition Estimates (Per Muffin):
Calories: 142
Carbs: 13.5g
Protein: 3.5g
Fat: 9g

Keyword Breakfast, Dessert, Diet, Healthy, Low Histamine, Low Lactose, Low Oxalate, Low Salicylate, Meals, Recipe, Snack