Coconut Curry Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This recipe sounds unconventional, but these muffins are truly delightful. If you like the flavors used in Thai and Indian cuisine, you will be pleasantly surprised by these treats. Our recipe specialist, Sarah House, developed these for you when I mentioned our celebration of Coconut Flour for March. She couldn’t wait to get in and create something unique for you!

Coconut Curry Muffins

Sweet and salty. Perfect for mid-morning, afternoon or a midnight snack. Gluten Free, High Fiber, Low Carb, Soy Free.





For topping, combine coconut flour, evaporated cane juice, sea salt, curry powder and shredded coconut. Mix in melted butter until clumps form. Set aside.


Step 1

Preheat oven to 400°F. Heavily grease a 12 portion muffin tin or line with paper liners.

Step 2

Whisk together eggs, melted butter and coconut extract. Sift salt, curry powder, coconut flour and baking powder. Add evaporated cane juice and shredded coconut.

Step 3

Whisk dry into wet until there are no lumps. Fold in macaroon coconut.

Step 4

Spoon batter into muffin cups and generously add topping. Bake until tops spring back, about 15 minutes.


*If curry powder contains salt, adjust salt to taste.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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