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You won't miss the gluten in these sweet and fluffy coconut muffins!

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • 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.

Nutrition Facts

234 calories; protein 4.2g; carbohydrates 20g; fat 16.3g; cholesterol 62mg; sodium 273.8mg. Full Nutrition
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