Coconut Curry Muffins – Healthier Version

Those delicious coconut curry muffins with half the saturated fat and 75% less cholesterol! Gluten Free, High Fiber, Lactose Free, Soy Free.

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Servings 12people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Those delicious coconut curry muffins with half the saturated fat and 75% less cholesterol! Gluten Free, High Fiber, Lactose Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Those delicious coconut curry muffins with half the saturated fat and 75% less cholesterol! Gluten Free, High Fiber, Lactose Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Muffins
  1. Preheat oven to 400°F. Heavily grease a 12 portion muffin tin or line with paper liners.
  2. Whisk together eggs, oil and coconut extract. Sift salt, curry powder, coconut flour and baking powder. Add evaporated cane juice.
  3. Whisk dry into wet until there are no lumps. Fold in macaroon coconut.
  4. Spoon batter into muffin cups and generously add topping. Bake until tops spring back, about 15 minutes.



    Makes 12 small muffins.
Topping
  1. For topping, combine coconut flour, evaporated cane juice, sea salt, curry powder and shredded coconut. Mix in oil until clumps form. Set aside.
Recipe Notes

*If curry powder contains salt, adjust salt to taste.

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