Gluten-Free Samoa Muffins
When it comes to Girl Scout Cookies, 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.
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
Can I freeze Samoa Muffins?
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!
Are these Samoa Muffins considered Paleo?
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.
Nutrition
Serving: 1gCalories: 315kcalCarbohydrates: 30gProtein: 7gFat: 21gSaturated Fat: 11gCholesterol: 55mgSodium: 168mgPotassium: 256mgFiber: 5gSugar: 21gVitamin A: 111IUVitamin C: 1mgCalcium: 75mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!