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Homemade Gluten-Free Coconut Muffins photo

Gluten-Free Coconut Muffins

These Gluten-Free Coconut Muffins are fluffy, moist, and bursting with tropical flavor! A delightful treat for breakfast or snack time!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut sugar
  • 1/2 tsp salt
  • 1 cup unsweetened shredded coconut separated
Wet Ingredients
  • 2 large eggs
  • 1/3 cup coconut oil melted and cooled
  • 1 can (14-oz) full-fat canned coconut milk
  • 1 tsp pure vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • Muffin tin
  • Silicone Muffin Liners

Method
 

Baking Steps
  1. Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly.
  2. Step 2: Prepare the Muffin Tin. Line your muffin tin with silicone liners or paper liners.
  3. Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut flour, baking powder, baking soda, coconut sugar, and salt.
  4. Step 4: Mix Wet Ingredients. In another bowl, whisk together the eggs, melted coconut oil, canned coconut milk, and vanilla extract until smooth.
  5. Step 5: Combine Wet and Dry Ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined.
  6. Step 6: Add Shredded Coconut. Fold in 3/4 cup of the unsweetened shredded coconut into the batter, reserving the remaining 1/4 cup for topping.
  7. Step 7: Fill the Muffin Tin. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved shredded coconut on top of each muffin.
  8. Step 8: Bake. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Step 9: Cool and Enjoy. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

  • These muffins can be made in advance and stored in an airtight container at room temperature for up to 3 days.
  • To freeze, place cooled muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag.
  • Reheat in the microwave for 15-20 seconds or warm in the oven at 350°F for a few minutes.