Gluten Free Coconut Muffins pack tons of coconut flavor. Made healthier with a gluten free flour blend, coconut oil, and coconut sugar, these muffins are the perfect healthier treat for Easter brunch or any time of year!
My original Triple Coconut Muffins are a winner in my family. I hate to mess with a good thing, but in an attempt to lighten up (and because I feel best when I eat less gluten & sugar) some of my favorite baked goods recipes, I went ahead and attempted a gluten-free version of those original muffins.
Good news – they’re just as amazing!
Light, with a soft crumb and tons of coconut flavor, these Gluten Free Coconut Muffins are the perfect addition to spring-time brunches and Easter spreads. Or enjoy them year round – I do!
I replaced refined all purpose flour with my current favorite gluten free flour blend (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, if you’re interested). I also replaced refined white sugar with coconut sugar and further cut back the added sugars by replacing sweetened shredded coconut with unsweetened.
Super simple swaps. Major coconut love.
- 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
- Preheat oven to 350 degrees. Spray standard muffin tin with cooking spray (I like & use Trader Joe's Coconut Oil Spray).
- In a medium bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
- In a separate bowl, stir together coconut milk, eggs, vanilla, and coconut oil. Stir in coconut sugar.
- Add dry ingredients to wet ingredients, stirring until just combined. Fold in the shredded coconut.
- 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.
I haven’t had great luck with the gluten free muffins until this recipe; thanks! They turned out light and fluffy and I would not have known that they were GF.