Gluten-Free Coconut Muffins recipe

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Ingredients

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Nutrition Info

233.7 calories
carbohydrate: 20 g
cholesterol: 62 mg
fat: 16.3 g
fiber: 5.2 g
protein: 4.2 g
saturatedFat: 13.2 g
servingSize: -
sodium: 273.8 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

  2. Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.

  3. Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.

  4. Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.

  5. Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.

  6. Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Recipe Yield

12 muffins

Recipe Note

You won't miss the gluten in these sweet and fluffy coconut muffins!

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