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    Home » Muffins and Bread

    Gluten-Free Coconut Muffins

    Published: Mar 12, 2020 · Modified: Jun 3, 2021 by Mariah Mandile

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    What's better than the smell of fresh muffins baking in your kitchen? Honestly, nothing. Especially when they're these fluffy Gluten-Free Coconut Muffins! The recipe takes less than 40 minutes to make - start to finish!

    Overhead shot of coconut muffins.
    Jump to:
    • 🍴Ingredients & Notes
    • 🍴Step by Step Instructions
    • Baking Tips
    • How to store leftover muffins
    • Recipe
    • Shop this recipe -
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴Ingredients & Notes

    • Pasture raised eggs
    • Vanilla extract
    • Organic unrefined coconut oil (Refined would work too - just less coconut flavor!)
    • Almond Flour - I have not tested them with any other flour.
    • Coconut Sugar or Lakanto Monkfruit
    • Baking Soda
    • Pink Himalayan Salt
    • *Finely* Shredded Coconut

    🍴Step by Step Instructions

    1. Start by adding add dry ingredients into a mixing bowl. Use a whisk to blend until fully combined.
    2. In a separate bowl, add eggs, melted coconut, and vanilla. Blend until fully combined.
    3. Slowly add dry mixture into wet mixture, blend on low. Once the batter is fully combined, fold in shredded coconut.
    4. If you're planning to add chocolate chips or blueberries, fold them into the batter before adding to your muffin tins.
    5. Grease muffin tins, or use parchment paper muffin liners. Fill 9 medium sized muffin tins, or 6 larger muffin tins. If you're adding chocolate chips on top, add them at this time!
    6. Bake for 16 minutes at 325 degrees.
    7. Let them cool for at least five minutes, then ENJOY!
    Muffin with a big bite taken out.

    Baking Tips

    I like to bake them in medium sized muffin tins, and I always use parchment paper muffin liners because they remove without sticking! If you want to make jumbo muffins, it will yield about six muffins. You will also need to bake them for a couple more minutes. Use a toothpick to test if they're done. When you pull it out, it should be clean!

    The chocolate chip topping is completely optional, but chocolate makes everything better, right?? I use Pascha 85% dark chocolate chips. They're vegan + low in sugar! I'll link them HERE. It's cheaper to buy them in bulk on Amazon.

    How to store leftover muffins

    After your muffins have cooled, you can store them at room temperature for a couple of days. They will store well in the refrigerator for 7-10 days, and they can also be stored in the freezer! When I store baked goods in the fridge or freezer, I always put them in an air tight glass container.

    More muffin recipes!

    • Gluten-Free Samoa Muffins (Paleo)
    • Healthy Sweet Potato Muffins
    • Paleo Chocolate Banana Muffins
    • Chocolate Banana Bread Muffins with a Twist

    Recipe

    Overhead shot of coconut muffins.

    Gluten-Free Coconut Muffins

    What's better than the smell of fresh muffins baking in your kitchen? Honestly, nothing. Especially when they're these fluffy Gluten-Free Coconut Muffins! The recipe takes less than 40 minutes to make - start to finish!
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 16 mins
    Total Time 35 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 9
    Calories 267 kcal

    Equipment

    • Electric Mixer

    Ingredients
      

    Wet Ingredients

    • 3 Medium Sized Eggs
    • 1 Teaspoon Vanilla Extract
    • 2 Tablespoons Coconut Oil - Melted

    Dry Ingredients

    • 1 + ⅓ Cup Almond Flour
    • 1 Cup *Finely* Shredded Coconut
    • ⅓ Cup Coconut Sugar OR Sub Lakanto Monkfruit
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Optional Add in's

    • ¼ Cup Chocolate Chips
    • 1 Cup Blueberries

    Instructions
     

    • Start by adding add dry ingredients into a mixing bowl. Use a whisk to blend until fully combined.
    • In a separate bowl, add eggs, melted coconut, and vanilla. Blend until fully combined.
    • Slowly add dry mixture into wet mixture, blend on low. Once the batter is fully combined, fold in shredded coconut.
    • Grease muffin tins, or use parchment paper muffin liners. Fill 9 medium sized muffin tins, or 6 larger muffin tins. If you're adding chocolate chips on top, add them at this time!
    • Bake for 16 minutes at 325 degrees.
    • Let them cool for at least five minutes, then ENJOY!

    Nutrition

    Serving: 1gCalories: 267kcalCarbohydrates: 16gProtein: 7gFat: 21gSaturated Fat: 11gCholesterol: 55mgSodium: 167mgPotassium: 121mgFiber: 4gSugar: 9gVitamin A: 88IUVitamin C: 2mgCalcium: 61mgIron: 1mg
    Keywords coconut, coconut muffins, muffins
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    After you make these Gluten-Free Coconut Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah

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    Muffin Liners

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    Almond Flour

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    Coconut Oil

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    Shredded Coconut

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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