Breakfast of the Month: Gluten-Free Carrot-Coconut Muffins


What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.

Nut meals, like almond or ground coconut, as you’ll find in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since these flours lack the binding quality of gluten, it can be helpful to add wet ingredients that help hold the batter together — here, soaked chia seeds and bananas. When chia seeds are added to liquid, they “bloom” or thicken in about 10 minutes, creating a perfect consistency for binding a batter. Banana puree acts in a similar way and gives these muffins a tropical flavor, especially as they’re combined with plenty of coconut flavor from the oil, flour and the dried coconut.

The result is a satisfying, moist cakelike muffin with a lovely, nutty flavor that’s perfect for breakfast.

Gluten-Free Carrot-Coconut Muffins

Makes 10

Golden raisins make a nice addition to this recipe, if you have them. Place ¼ …read more