These delicious muffins are gluten-free and dairy-free and are made with coconut flour. I love muffins. They taste amazing (they’re almost the same as cake) and you can eat them for breakfast! I use ...

1/2 teaspoon salt Add the wet banana mixture to the flour mixture and stir until just combined. Fold in the mini chocolate chips and the coconut flakes, reserving a small amount to sprinkle on top of ...

If you’re looking for some healthy muffin recipes to try, check out my top 18 muffins I’ve rounded out for you for ...

Add the flour, coconut and baking powder and stir until ... Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight ...

Cool the muffins on a wire rack ... Gradually add in the oil, whisking all the time. Mix the flour, mixed spice, coconut, sultanas and carrots. Then stir gradually into the base mixture until ...

Coconut flour can be stored in an airtight container or in the fridge. If being stored for an extended period, coconut flour can be kept in the freezer.