Coconut Egg Mini Muffins – Gluten Free and Dairy Free

Coconut Egg Mini Muffins -- Gluten Free and Dairy Free
Coconut Egg Mini Muffins — Gluten Free and Dairy Free

Need to think of something to bring to a potluck? These delicious little muffins could be just the thing! Almost everyone can enjoy them because they are gluten free and dairy free.

Besides being great for a potluck, these Coconut Egg Mini Muffins are a  perfect for a snack, dessert, or breakfast — especially with a cup of hot coffee!

Coconut Egg Mini Muffins – Gluten Free and Dairy Free!
Makes 24 mini muffins

Ingredients

1 1/2 Tablespoons coconut oil
2 cups flaked unsweetened coconut
11 large eggs (yes, 11, not 12)
½ cup maple syrup or honey (Note: Honey will give a sweeter taste.)
½ teaspoon vanilla extract
¼ teaspoon salt

Directions

Preheat oven to 375 degrees F.

Grease a 24-cup non-stick mini muffin pan with coconut oil. (Tip: Place small bits of coconut oil into each muffin cup and then place the muffin pan into the oven — briefly — while the oven in heating up. This will melt the coconut oil and make it easy to grease the muffin cups with a pastry brush.)

Evenly divide the flaked coconut among the muffin cups. Set the muffin pan aside.

Place the eggs into a bowl with a lip and preferably also a handle. Using a hand-held whisk beat the eggs until they are well blended. Add the maple syrup, vanilla extract, and salt to the eggs; whisk until thoroughly mixed.

Pour about half of the egg mixture over the coconut in the mini muffin cups, starting with the ones in the center of the pan – because if you accidentally pour too much egg into a muffin cup, it will end up on the pan instead of on the counter. Then whisk the egg mixture again and pour about half of it into the muffin cups. Finally, whisk again and pour the rest of the mixture into the muffin cups. Use a fork to coax the coconut that’s sticking up to get mixed with the egg mixture so it won’t burn.

Place the filled muffin pan on the top shelf of the pre-heated 375 degree F oven and bake for 16 minutes.. Check to see if they are slightly brown on top (as in photo). If not, bake for 2 more minutes.

Remove the muffin pan from the oven and let the muffins cool in the pan for about 10 minutes. Then gently remove the muffins from the pan. If they stick to the sides of the muffin cup, just use a spoon around the edges to loosen them before removing them from the pan.

To store, cover and refrigerate.

Enjoy and be healthy!
~Leni

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