Coconut Muffins

Gluten Free Coconut Muffins

This is your curl up with a blanket, cup of coffee and a book muffin.

Your pre or post workout muffin.

Your brunch with friends, make your co-workers love you muffin.

Your afternoon pick-me-up to tide you over to dinner.

The muffin to curl up with during late night Hulu or Netflix sessions.

Here’s your opportunity to use every single form of coconut in one muffin. I used coconut flour (naturally gluten free), shredded coconut and coconut milk but you can also replace the olive oil with coconut oil and substitute the cane sugar for equal parts coconut sugar.

Coconut is a fad right now for a good reason. It contains healthy fats, stimulates your metabolism, is a natural antibiotic and anti fungal and has even been said to fight candida.  Trading flour, sugar, oil and milk with coconut milk not only eliminates the health detriments but also adds nutrient density.

Next time I bake these, I’ll add blueberries or chopped strawberries. The muffins are great on their own but are also perfect for adding all sorts of fresh or dried fruit and nuts. Dark chocolate chips would be phenomenal too!

Gluten Free Coconut Muffins

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Yield: 12 muffins

Gluten Free Coconut Muffins

Ingredients

  • 1 cup gluten-free all purpose flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1.5 cups unsweetened shredded coconut, separated
  • 2 eggs
  • 1/3 cup olive oil or coconut oil
  • 2 cups full-fat coconut milk (1 can)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F and lightly oil a 12-muffin pan
  2. In a large mixing bowl, combine the flours, baking powder and soda, sugar, salt and one cup of the shredded coconut.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the bowl with the flours and mix until combined.
  5. Pour the batter into the prepared muffin pan.
  6. Sprinkle the remaining half cup of shredded coconut over the batter and bake in the oven for 22 to 25 minutes until a toothpick tests clean.
http://www.theroastedroot.net/gluten-free-coconut-muffins/

Gluten Free Coconut Muffins

Comments

  1. Mmmm love coconut, and I bet these would be great like you said with blueberries or chocolate chunks. I have yet to use coconut flour… gotta get on that!

  2. These seriously look too good to be true! I’m a coconut fanatic, so I’m all over these :)

  3. These are so coconut all up in your face and I love it! No need to be stingy with the coconut…bring it on! Deliciousness.

  4. Oh I love coconut! I can not get enough of it, I am going to love these muffins!

  5. These sound soooo yummy. I can never get enough coconut, though it looks like you’re trying to help me out on that!

    • You got it, lady! I love coconut….from adding coconut milk to smoothies to making coconut flour pancakes, I feel like it’s such a versatile and healthful fruit! Have a great weekend!

  6. I’m giddy with coconut love! These sound fantastic.

  7. I’m a total nut for coconut and these look SO delish, Julia! Lovely recipe and muffins.

  8. These are definitely EVERY time of day kinda muffins. Coconut is my favorite of favorites.

  9. I love all of the coconut going on in this muffin. They look so moist and delicious!

  10. These look like breakfast perfection, love the coconut topping!

  11. These look amazing – love the slightly toasty coconut on top. I don’t usually add any other flour to my coconut muffins but I imagine they will be lighter that way. Can’t wait to try them.

  12. Have you had the gluten free coconut muffins from soup plantation/sweet tomatoes? If so, do these taste similar to it? Thanks!

    • Hi Gwen, I have not. But these muffins are pretty tasty! Let me know if you try them and if they compare to the ones you’ve had :)

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