Description
You won’t miss the gluten in these sweet and fluffy coconut muffins!
Ingredients
- ¾ cup coconut flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 large eggs
- ¾ cup coconut milk
- ⅔ cup white sugar
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ¼ cups shredded unsweetened coconut, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift coconut flour together with baking powder
- salt
- and baking soda into a bowl and set aside.
- Whisk eggs
- coconut milk
- sugar
- coconut oil
- and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
- Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups
- filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
- Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean
- 18 to 20 minutes.
- Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12