Coconut Muffins (Gluten-Free)

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By Scott Adams

July 26, 1996
By Scott Adams • July 26, 1996

Coconut Muffins (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

This recipe comes to us from Leta.

Ingredients:
½ cup sugar
2 tablespoons Crisco Butter Flavored Margarine
1 egg
1 tablespoon coconut extract

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Beat together until creamy.

Dry Ingredients:
½ teaspoon baking powder
½ teaspoon xanthan gum
Pinch of salt
¾ cup gluten-free flour blend
¼ cup Dari-Free milk or Vanilla Soy milk

Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups.

Bake at 350F for 21 minutes.
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Guest Joanne Tinder

Posted January 23, 2014

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Crisco is so bad for you. I would replace that with coconut oil.

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About Me
Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

His work to advance awareness and support includes:
- Founding Celiac.com in 1995.
- Founding in 2002, and publishing the Journal of Gluten Sensitivity.
- Co-authoring with Dr. Ron Hoggan the book Cereal Killers.
- Founding The Gluten-Free Mall in 1998, which he later sold in 2014.
Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.
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