I have many fond memories of being a Girl Scout. Most of them include me adding new patches to my vest, and eating an absurd amount of cookies. (I would hide boxes of my favorites under the couch.) Thin Mints, Tagalongs, and Samoa's were always on the top of my list. It's hard to choose just ONE favorite, but the combination of chocolate, toasted coconut, and caramel never disappoints! If you're looking for that joyous flavor combination in a fluffy and delicious muffin, you are going to LOVE these Gluten-Free Samoa Muffins. The base is a coconut batter that is layered with a date caramel, and dark chocolate chips. The perfect sweet treat for anyone who is gluten-free, dairy-free, or just LOVES the Samoa flavor combination.
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What are Samoas?
Samoas are a popular Girl Scout Cookie that has a shortbread cookie base, layered with caramel, toasted coconut, and are known for their signature chocolate drizzle on top! One of my personal favorites, along with the other classic – Thin Mints! If you’re a big fan of these cookies, I highly recommend you check out my Samoa Brownies, and my Chocolate Peppermint Cookies! (Both are GF/DF.)
🍴Ingredient Notes
Coconut Muffin
- Medium Sized Eggs - I have not tested with an egg replacement, but I believe it would work!
- Coconut Oil, Melted - I have not tested with butter or ghee, but I believe it would work!
- Almond Flour - I have not tested this recipe with any other flour combination. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- *Finely* Shredded Coconut
- Coconut Sugar - You can also sub with Lakanto Monkfruit for a lower sugar option.
Caramel Layer
- Medjool Dates
- Boiling Water
Chocolate Layer
- Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
🍴Recipe Instructions
Preparing the Dates
- Remove the pits from 8 dates, and add them to a small bowl. Pour over the boiling water, and let it sit while you prepare the muffin batter.
Coconut Muffin Batter
- Start by adding almond flour, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
- Next, add in eggs and melted coconut oil. Blend until it's a creamy consistency.
- Add the shredded coconut to the mixture, and fold in with a spatula. Set the mixture aside while you make the caramel.
Making the Caramel
- Add the soaked dates, and the water they were soaking in, into your high speed blender. Blend until it becomes a smooth and creamy consistency. If you have trouble blending it, you can add a little more water. (Don't add too much water or it will become too thin.)
Greasing the Muffin Tins
- If you're using muffin liners, I suggest using parchment paper muffin liners so the batter doesn't stick. If you don't have muffin liners, use coconut oil on a paper towel to wipe inside each muffin tin.
Putting it all together
- Next, add muffin batter to each muffin tin. Fill it about halfway.
- Then add a thin layer of the date caramel to each muffin, and top with a sprinkle of chocolate chips.
- Top each muffin off with the remaining coconut muffin batter. It should be just enough for nine medium sized muffins!
- Finish them off with another layer of caramel, and another sprinkle of chocolate chips.
Baking the Muffins
- Bake the muffins at 350 degrees for about 15 minutes.
- If you greased the pan, let them sit for about 15 minutes in the pan to cool down before removing. Take a knife and scrape around the edges, and then pop them out one at a time. If you used muffin liners, let them sit for a couple minutes, and then remove them from the pan. Place them on a cooling rack. If you leave them in the pan - they will get soggy!
Muffin Tips
- When I served the Samoa Muffins, I sprinkled a generous amount of shredded coconut on top. You could also toast shredded coconut for a few minutes to give more of an authentic Samoa taste!
- If you wan them to look more like the Samoa cookie, you could skip the top layer of chocolate chips. After they bake and cool, drizzle melted chocolate over top each muffin.
Frequently Asked Questions for this recipe
Yes! If you make a double batch, or have a lot of leftovers you can certainly store them in the freezer. Make sure they're in an air tight freezer safe container. For regular storage, they can be left out on the counter at room temperature for a few days, but they store best in the refrigerator. Pro Tip: I love reheating the muffins in the toaster oven for a few minutes so the chocolate melts!
Yes, this recipe is made with all Paleo approved ingredients! The base of the batter is made with almond flour, which is my favorite grain free option. They are sweetened with organic, unrefined coconut sugar.
More Muffin Recipes!
- Paleo Chocolate Banana Muffins
- Gluten-Free Blueberry Muffins
- Healthy Sweet Potato Muffins
- Matcha Chocolate Banana Muffins
- Chocolate Banana Bread Muffins with a Twist
- Gluten-Free Carrot Cake Muffins
Recipe
Gluten-Free Samoa Muffins
Equipment
- Whisk
- Electric Mixer
- Muffin Tin
- Parchment Paper Muffin Liners
Ingredients
Coconut Muffin
- 3 Medium Sized Eggs
- 2 Tablespoons Coconut Oil - Melted
- 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
Caramel
- 8 Medjool Dates
- ½ Cup Boiling Water
Chocolate
- ¼ Cup Chocolate Chips
Instructions
Preparing the Dates
- Remove the pits from 8 dates, and add them to a small bowl. Pour over the boiling water, and let it sit while you prepare the muffin batter.
Coconut Muffin Batter
- Start by adding almond flour, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
- Next, add in eggs and melted coconut oil. Blend until it's a creamy consistency.
- Add the shredded coconut to the mixture, and fold in with a spatula. Set the mixture aside while you make the caramel.
Making the Caramel
- Add the soaked dates, and the water they were soaking in, into your high speed blender. Blend until it becomes a smooth and creamy consistency. If you have trouble blending it, you can add a little more water. (Don't add too much water or it will become too thin.)
Greasing the Muffin Tins
- If you're using muffin liners, I suggest using parchment paper muffin liners so the batter doesn't stick. If you don't have muffin liners, use coconut oil on a paper towel to wipe inside each muffin tin.
Putting it all together
- Next, add muffin batter to each muffin tin. Fill it about halfway.
- Then add a thin layer of the date caramel to each muffin, and top with a sprinkle of chocolate chips.
- Top each muffin off with the remaining coconut muffin batter. It should be just enough for nine medium sized muffins!
- Finish them off with another layer of caramel, and another sprinkle of chocolate chips.
Baking the Muffins
- Bake the muffins at 350 degrees for about 15 minutes.
- If you greased the pan, let them sit for about 15 minutes in the pan to cool down before removing. Take a knife and scrape around the edges, and then pop them out one at a time. If you used muffin liners, let them sit for a couple minutes, and then remove them from the pan. Place them on a cooling rack. If you leave them in the pan - they will get soggy!
Notes
Frequently Asked Questions
Nutrition
After you make these Gluten-Free Samoa 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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They came out so good! Even my husband liked them.
That's awesome!! They are definitely one of my favorites. xo Mariah