Go Back
+ servings
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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Dairy Free, gluten free
Servings 10
Calories 266 kcal

Ingredients
 
 

For the Streusel Topping:

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

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!