In these sweet and fluffy coconut muffins, you won’t even notice the gluten!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
- 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.
- 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.
- 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.
- Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 274 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is easy to follow, i still struggle with the coconut flour as it absorbs so much liquid. I did add more milk to help it and they baked fine. Just waiting to cool.