Preheat oven to 375 degrees
3/4 c. sorghum flour
1/2 c. millet flour
1/2 c. potato starch
1/4 c. cocoa powder
2 Tb. ground flax seed
1 tsp. xanthan gum
1 tsp. unflavored gelatin
1 Tb. baking powder
3/4 tsp. salt
1/3 – 1/2 c. sugar (I used 3/4 c. in a double recipe)
2 eggs
1 tsp. vanilla
1 c. milk (or substitute)
1/4 c. coconut oil, melted
1/2 c. shredded coconut (I used organic, unsweetened)
1/2 c. walnuts, toasted & chopped (optional)
In a mixing bowl, combine the dry ingredients. In a smaller bowl, or measuring cup, combine the egg, vanilla, and milk. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the coconut and nuts. Bake at 375 degrees for 20 – 25 minutes. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.
Recipe from www.glutenfreehomemaker.com
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