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 ...

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

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 ...

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 ...

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 ...

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.

She says the muffins are her signature dish ... Add the carrots, apple, pineapple, pecans, coconut, cranberries and sugar. Mix together. 4. Add flour and baking soda until all ingredients are ...

Any extra feijoas under the tree or in the fruit bowl can easily be turned into muffins in only a few minutes. The shredded coconut topping adds a really sticky caramelised crunch, perfect for the ...

Thank you! - SANDEE CRELLIN, SAN ANTONIO BLUEBERRY OAT MUFFINS 1¼ cups flour 1 cup quick-cooking oats ½ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 egg whites ...