Gluten Free Coconut Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
  • 1½ cups gluten-free flour (I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup canned coconut milk
  • 2 eggs, lightly beaten
  • 2 tsp vanilla extract
  • ¼ cup coconut oil, melted & cooled slightly
  • ½ cup coconut sugar
  • ¾ cup unsweetened shredded coconut
  • additional shredded coconut for topping, optional
  1. Preheat oven to 350 degrees. Spray standard muffin tin with cooking spray (I like & use Trader Joe's Coconut Oil Spray).
  2. In a medium bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
  3. In a separate bowl, stir together coconut milk, eggs, vanilla, and coconut oil. Stir in coconut sugar.
  4. Add dry ingredients to wet ingredients, stirring until just combined. Fold in the shredded coconut.
  5. Fill muffin tins ⅔ full with batter. Top with additional shredded coconut, if desired. Bake for 15 minutes or till edges are lightly golden and an inserted toothpick comes out clean. Let cool in muffin tin 5-10 minutes, then transfer to a wire rack.
Recipe by Heart & Stove at