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Gluten Free Mini Peanut Butter-Coconut Muffins Recipe


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  4 Reviews | 4 out of 5
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     Gluten Free Mini Peanut Butter-Coconut Muffins

Category   Breakfast - Brunch
Sub Category   Gluten-Free
Servings   20 mini muffins
Preptime   20 min.

1 c light coconut milk
1/2 tsp. coconut extract
3T brown sugar, honey or agave syrup
1/2 c peanut butter
3/4 c brown rice flour
2/3 c almond flour
1/4 c tapioca flour
1 tsp. baking soda
1 c sweetened shredded coconut

In large mixing bowl, combine coconut milk, coconut extract, brown sugar/agave/honey and peanut butter. Mix until peanut butter is liquified and fully distributed into coconut milk.
Add rice flour, almond flour, tapioca flour and baking soda to wet ingredients and mix just until incorporated. Add coconut and mix to distribute, being careful to not overmix.
Spoon batter into greased mini muffin cups to tops of each cup. Should yield 20 mini muffins. Bake @ 325F 9 - 12 min., until tops are golden brown and begin to crack.
Let cool 10 min. prior to removing from cups.
Serving Suggestions
Great cut in half and spread with strawberry preserves.

Originally Submitted

4 Out of 5 from 4 reviews

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