Coconut is one of my very favorite flavors. These muffins are simple and yummy, and the cinnamon-sugar topping is what makes them extra-special. They are perfect for breakfast with a cup of coffee or for an afternoon snack with a glass of non-dairy milk. 

Adapting a Recipe to Be Allergen-Free

Oftentimes, I’ll find a recipe that looks delicious, but it is made with several allergens that my daughter can’t safely eat. So, we need to make adjustments, and I can happily say that most of the recipes that I’ve adapted for baked goods have been successful.

Here are my suggestions to adapt recipes for muffins and cakes:

1. Look for high ratings on recipes. This really has nothing to do with allergen-free baking, it’s just something I do 🙂
2. To replace dairy milk, use a 1-to-1 substitution of your favorite allergen-free milk.
3. To replace butter, my favorite substitute is Earth Balance Soy Free buttery sticks or spread.
4. If you need to avoid eggs, look for recipes that have 3 eggs or fewer, then replace using either non-dairy yogurt or flax seed (see below).
5. To replace eggs, use 1/4 cup non-dairy yogurt OR
6. Another option to replace eggs is 1 Tablespoon ground flax seed mixed with
   3 Tablespoons water to replace each egg. This option works best with whole grain items, such as an oatmeal-based muffin or cookie. But I have successfully made other muffins using this method (the texture is different but the taste is still delicious).
7. To bake gluten-free, replace standard AP flour using an all-purpose gluten-free flour blend off the shelf that contains xanthin gum, which acts as a binding agent that is critical in gluten-free, egg-free baking success. If you use a GF flour blend without the xanthan gum, you will need to add it separately.

Freezing muffins and other baked goods

Usually I make a big batch of muffins and freeze them. Then for breakfast, I take what I need and microwave for 20 seconds or so before eating. My method for freezing muffins or cupcakes: put cooled muffins/cupcakes in a single layer in a gallon-size freezer zipper bag, and remove as much air as possible. Freeze up to 2 months. 

I hope these tips are helpful! Enjoy this recipe for Coconut Muffins that I adapted from Taste of Home. Bake happy!

Coconut Muffins

Adapted from Taste of Home
Makes 24

Coconut Muffins

4 cups all-purpose flour (for a gluten-free option, use an all-purpose gluten-free flour blend with xanthan gum)
1 cup sugar
2 Tablespoons baking powder
1 teaspoon salt
1 1/3 cup non-dairy milk
1/2 cup non-dairy yogurt, plain
2/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup flaked coconut

Topping:
1/2 cup sugar
1/2 cup flaked coconut
2 Tablespoon non-dairy margarine, melted
1 teaspoon ground cinnamon

Procedure:

1. Preheat oven to 375 degrees. Prepare muffin pans with cupcake liners, sprayed with allergen-free baking spray.
2. Prepare topping: combine all ingredients and mix well. Set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
4. In another bowl, combine the non-dairy milk, yogurt, oil and extract. Mix well.
5. Mix wet ingredients into dry ingredients just until combined.
6. Fold in coconut.
7. Fill muffin cups two-thirds full.
8. Sprinkle topping evenly over each muffin.
9. Bake for 18-20 minutes or until a toothpick comes out clean.
10. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

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