Here is an excellent gluten free recipe I’ve come across for lemon coconut muffins. Give this a try and let us know how it turns out in the comments!
Gluten Free Lemon Coconut Muffins Recipe
Muffin Ingredients:
- 2 cups GF flour substitute
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 cup sweetened flaked coconut
- 1 tablespoon grated lemon rind
- 1/2 cup milk
- 1/2 cup canola oil
- 2 large eggs
Muffin Directions:
- Preheat oven to 350°F. Spray muffin pan with cooking spray.
- Mix flour, sugar, baking powder, baking soda, xanthan gum, and salt in large mixing bowl. Add coconut and lemon rind.
- Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs.
- Add liquids to flour mixture and stir until just blended.
- Fill muffin pans 2/3 full. Sprinkle top with granulated sugar. Bake 18-25 minutes until light golden.
This is my first Christmas being Gluten Free thanks to Celiac and the Christmas baking tradition is taking a hit! ...
Theses are delicious!!! Better than the original wheat flour ones!! I used the King Authur GF all purpose flour. 
Not sure what I did wrong but the batter thickened up so much that it wasn't even useable. 
Hi,
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These are delicious! I used half amaranth and half arrowroot floor and they came out great.