Gluten-Free Coconut Muffins
Description
These sweet and fluffy gluten-free muffins are made with coconut flour, coconut milk, and coconut flakes.
Ingredients
•
3/4 cup coconut flour, spooned and leveled
•
3 teaspoons baking powder
•
1/2 teaspoon salt
•
1/4 teaspoon baking soda
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4 large eggs
•
3/4 cup coconut milk
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2/3 cup white sugar
•
1/4 cup coconut oil, melted
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1 teaspoon vanilla extract
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1 1/4 cups shredded unsweetened coconut, divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2
Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
3
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.
4
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.
5
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.
6
Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.