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Tender gluten free and dairy free muffins

Dairy Free Muffins with Coconut Streusel.

Gluten free and dairy free muffins with a buttery coconut crumb topping.

Course Dessert
Cuisine Dairy Free, gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 266 kcal
Author Kelly Roenicke


  • 1 3/4 cups gluten-free flour blend If you aren't gluten free, go ahead and use all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup non-dairy milk
  • 1 egg
  • 2 tablespoons unsweetened applesauce
  • 1/3 cup organic canola oil
  • 1/3 cup unsweetened shredded coconut

For the Streusel Topping:

  • 1/4 cup sugar
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon vegan butter softened


  1. Preheat oven to 375 degrees. Line a muffin tin with paper liners.

  2. 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. 

  3. Stir wet mixture into dry ingredients just until combined. Fold in coconut. Fill paper-lined muffin cups two-thirds full.
  4. Combine the topping ingredients in a small bowl; sprinkle over each muffin. Bake at 375 degrees 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.

Nutrition Facts
Dairy Free Muffins with Coconut Streusel.
Amount Per Serving
Calories 266 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 249mg11%
Potassium 35mg1%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 20g22%
Protein 3g6%
Vitamin A 75IU2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.