Gluten Free Coconut Muffins
Triple coconut Coconut Muffins are loaded with coconut flavor for a delicious baked good to enjoy alongside your morning coffee or tea!
Servings: 12 muffins
Ingredients
- 1 cup gluten-free all purpose flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup coconut sugar
- ½ teaspoon salt
- 1.5 cups unsweetened shredded coconut separated
- 2 eggs
- 1/3 cup coconut oil melted and cooled
- 1 14-ounce full-fat canned coconut milk*, 1 14-ounce can
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and lightly oil a 12-muffin pan
- In a large mixing bowl, combine the flours, baking powder and soda, coconut sugar, salt and one cup of the shredded coconut.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the bowl with the flours and mix until combined.
- Pour the batter into the prepared muffin pan.
- 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.
Nutrition
Serving: 1grams