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!
Jump to:
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
- 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.
- If you're planning to add chocolate chips or blueberries, fold them into the batter before adding to your muffin tins.
- 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!
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
Gluten-Free Coconut Muffins
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
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
Shop this recipe -
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Leave a Reply