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Home » Breakfast » Dairy Free Muffins with Coconut Streusel.

Dairy Free Muffins with Coconut Streusel.

May 21, 2012 · Modified: Sep 5, 2022 by Kelly Roenicke · 4 Comments

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Gluten free dairy free muffins are topped with a crunchy streusel topping

Start your day with a batch of these dairy free muffins with coconut streusel topping! These are delicious and perfect with a cup of coffee or tea. These muffins are fluffy, tender, and have an irresistible crunch from toasted coconut.

dairy free muffins with coconut topping

If you’ve recently moved to a dairy free diet, you know how hard it is to try to figure out what to bake. You’ve stopped using butter and milk and cream, and you’re just not sure what to do with your favorite recipes.

These dairy free muffins have a rich coconut flavor and a yummy streusel–like top.  You won’t miss the dairy with this sweet and tender muffin recipe. These are a great addition to the breakfast table, or a perfect afternoon snack with a cup of your favorite tea.

You’re going to love the streusel topping – it’s so good. I think it would be fantastic on any kind of muffin – maybe even on this chocolate muffin recipe.

Jump to:
  • Ingredient Notes
  • Substitutions
  • Baking Tips
  • Storage
  • More Dairy Free Muffin Recipes
  • Recipe
stack of coconut streusel topped dairy free muffins

Ingredient Notes

  • Non-Dairy Milk – I used coconut milk, but you can use any neutral tasting dairy free milk that works for your diet. Read my guide to dairy substitutions for suggestions.
  • Applesauce – I used applesauce in place of one egg to lighten up this recipe. You can use two eggs if you prefer. I like applesauce as an egg replacer because it helps keep these muffins light and fluffy.
  • Oil – Feel free to use organic canola oil, coconut oil, or melted vegan buttery spread. Any of those would work well in this recipe.

Substitutions

  • You can use a different kind of sugar if you like – try brown sugar or coconut sugar
  • Add some gluten free oats to the streusel topping for more crunch
  • You can use coconut oil or melted vegan buttery spread instead of canola oil
  • If you don’t need to be gluten free, go ahead and use all-purpose flour or spelt flour

Baking Tips

  • Be sure to use parchment paper liners so that the muffins don’t stick to the pan
  • Only fill the muffin cups ⅔ full so that they bake evenly
  • Allow the muffins to cool in the pan before trying to move them
Tender gluten free and dairy free muffins

Storage

These are best enjoyed within a couple of days. Store them in an airtight container to keep them fresh.

You can also make a double batch and freeze these – then you can grab one or two and defrost them whenever you need a muffin! Store in a freezer safe container for up to 3 months.

More Dairy Free Muffin Recipes

  • Vegan Banana Blueberry Muffins
  • Strawberry Lemon Muffins
  • Fluffy Gluten Free Pumpkin Muffins

Disclosure: This post contains affiliate links.

Recipe

coconut streusel muffins

Dairy Free Muffins with Coconut Streusel.

Kelly Roenicke
Gluten free and dairy free muffins with a buttery coconut crumb topping make a perfect breakfast or snack.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Dairy Free, gluten free
Servings 10
Calories 266 kcal

Ingredients
 
 

  • 1 ¾ cups gluten-free flour blend If you aren’t gluten free, go ahead and use all-purpose flour
  • ⅔ cup organic cane sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup non-dairy milk or water
  • 1 egg
  • 2 tablespoons unsweetened applesauce
  • ⅓ cup organic canola oil or melted coconut oil
  • ⅓ cup unsweetened shredded coconut

For the Streusel Topping:

  • ¼ cup sugar
  • ¼ cup unsweetened shredded coconut
  • 1 tablespoon vegan butter softened
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Instructions
 

  • Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
  • In a large bowl, combine the gluten free flour, sugar, shredded coconut, baking soda and salt. In a separate bowl, combine the non-dairy milk, egg, applesauce, and oil. 
  • Stir wet mixture into dry ingredients just until combined. Fold in coconut. Fill paper-lined muffin cups two-thirds full.
  • Combine the topping ingredients in a small bowl; sprinkle over each muffin. Bake at 375 degrees F for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before moving to a wire rack to cool completely.

Notes

Store muffins in an airtight container – they should stay fresh for about 3 days.
You can also freeze these – they will stay fresh in a ziploc freezer bag for up to 3 months.

Nutrition

Calories: 266kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 4gCholesterol: 16mgSodium: 249mgPotassium: 35mgFiber: 3gSugar: 20gVitamin A: 75IUCalcium: 18mgIron: 1mg
Keyword fluffy, moist
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets Tagged With: Dairy Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    May 25, 2018 at 9:29 am

    5 stars
    Delicious!

    Reply
  2. Meeling

    May 21, 2012 at 7:27 pm

    Yum!! Those look soooo good!!

    Reply
  3. Faith

    May 21, 2012 at 1:11 pm

    Oh. My. I love coconut!

    Reply
  4. Jessica

    May 21, 2012 at 9:25 am

    yum! i have all these ingredients so I will be making these! (hopefully today. i’m in a coconutty mood :) )

    Reply

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Gluten free dairy free muffins are topped with a crunchy streusel topping
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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