Gluten-Free Coconut Muffins


  • 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
  • Directions

  • Step 1

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


  • Step 2

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 6

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

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