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Gluten-Free Bounty Muffins


Muffins are boring. They are the ugly and plain cousins of cupcakes. So why am I sharing with you a muffin recipe? Because these muffins are AWESOME! They do not contain any flour. None. That is the reason why these cuties are so moist and full of rich flavors. Can you imagine a better pairing than coconut and chocolate? Okay, there are some pretty amazing combos, just think about the lemon- poppy seed marriage or how about some white chocolate with lime? But that's beside my point :)
These muffins made my muffin-disliking family swear by them! That is something! Oh and it's so quick to make them... They're ready in 30 minutes! With the baking time :) So do not hesitate, and try! The only special item you need is some coconut milk powder but you can purchase it in any store. At least, I do hope so :)


Bounty Muffins
makes 12 muffins

70 grams melted butter
4 egg whites
150 grams powdered sugar
100 grams coconut milk powder
100 grams unsweetened shredded coconut
1 teaspoon baking powder
zest and juice of 1 lime
1 cup chocolate chips or chunks

Preheat the oven to 200C and place the muffin papers in your pan's holes. Whip the egg whites, it doesn't have to be firm. In another bowl, mix the sugar, coconut milk powder, shredded coconut, baking powder and zest of lime together. Using a wooden spoon fold the dry ingredients into the whipped egg whites. Add in the lime juice and melted butter and mix it together. Add the chocolate chips and scoop the dough into the muffin holes and place the pan in the oven for 20 minutes. And you're ready!


Comments

  1. I really want to make these but I don't know how to convert the grams to cups/teaspoons. Do you have the conversion to post? They look amazing!

    ReplyDelete
  2. Sarah! I will measure it out for you tomorrow! You can find it on google, as well though! There are many websites that convert grams to cups or whatever measurements you want to work with! I usually trust them but it's always better to measure yourself :)

    ReplyDelete
  3. The approximate measurements are here: 1/3 cup butter (It's a bit more than 70 grams but it's okay), 1 cup powdered sugar (it's a bit less than 150 grams so add one or two teaspoons more), 1 cup minus 1 tablespoon coconut milk powder, 1 + 1/3 cup shredded coconut. Hope this helps!

    ReplyDelete
  4. We missed your posts! This recipe comes just in time. I have a lot of leftover shredded coconut in the fridge, will def be making these this week.
    BTW, I like muffins way better than cupcakes, and find them much more interesting and versatile than cupcakes (small, boring spongy cakes... they'd be nothing without their frostings! LOL).

    ReplyDelete
  5. Anabel, thank you! It means a lot :) Yes, yes make them!!! I agree with you about the cupcakes. I mean, I was so against the cupcake mania for a long time until I made some german chocolate cupcakes. That changed my whole perception about cupcakes and ever since I truly understand why so many love them! :D

    ReplyDelete
  6. This looks very yummy! Thanks for posting the recipe. I am going to try this very soon.

    ReplyDelete

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