These Gluten-Free Coconut Muffins are so good. Filled with coconut flavor from coconut milk, to coconut oil, and shredded coconut. These little muffins of goodness are a coconut lovers dream!
Enjoy them for breakfast or a dessert snack! And, they happen to be Gluten free.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
Copycat muffin recipe
My husband and I went to the Souplantation for dinner the other day.
I haven’t been there in years. In fact, I can’t remember the last time we went there.
We really enjoyed the meal. Fresh and yummy salads, soups, and … and … and! They had these coconut muffins that were amazing!
Theirs were more like dessert than muffin. But they were filled with coconut flavor.
I had more than one of these little muffins. Wow they were good.
So, I decided I needed to make them. I mean, what if the restaurant didn’t serve them, what would I do! I did a little research when I got home from dinner, and I found this recipe for Copycat Souplantation Gluten-Free Coconut Muffins.
These Gluten-Free Coconut Muffins are a bit more like muffins and less like dessert than the Souplantation ones.
I like these ones for breakfast. They’re nice and moist and tender.
I’ll still be working on an exact recipe, as Souplantation has all but said they won’t be sharing their recipe. But for now, these are a great substitute.
Now that their restaurant is out of business, I do wish they would share their exact recipe; it was so good! I’ll miss them.
Gluten-Free Muffins Recipe Notes
This Gluten-Free Coconut Muffins calls for gluten-free, all-purpose flour.
I used {affiliate link} Bob’s Red Mill Gluten-free Biscuit & Baking Mix because it’s what I had I the cupboard, and I didn’t want to buy yet another flour (I have 9 different kinds of flour in there already, including the bob’s GF biscuit one).
I have read various articles on gluten-free flour swaps. Some say that you can swap on a 1:1 ratio with regular, all-purpose flour. And, some say you can’t do a simple swap.
Want to learn more about flours, the different kinds, and what they are used for?
Take a look at my article A beginner’s guide to Flour. Also take a look at my Gluten Free Baking guide.
So, for now, I thought I’d stick with the GF mix I had in the fridge. Let me know if you try the recipe with regular flour or with another type of GF flour.
Aluminum free baking powder
I highly recommend the use of aluminum free baking powder.
I prefer to bake with aluminum free baking powder.
If you can find it, do yourself a favor and get the aluminum free stuff.
At first I didn’t think there was a difference between regular and aluminum free, but, I can totally taste the difference; the aluminum free baking powder tastes so much better to me!
Here’s my Affiliate link for Amazon so you can see some options for aluminum free baking powder.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Gluten-Free Coconut Muffins Recipe
Gluten-Free Coconut Muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- ½ teaspoon salt
- 1 ½ cups unsweetened shredded coconut divided
- 2 large eggs
- 1/3 cup coconut oil melted
- 14 ounce can coconut milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350° F.
- Spray the inside of a muffin tray with non-stick spray.
- In a large bowl, combine the gluten free flour, coconut flour, baking powder, baking soda, sugar, salt, and 1 cup of the shredded coconut.
- In a medium bowl, whisk together the eggs, oil, coconut milk, and vanilla. Add the egg mixture to the flour mixture, gently stirring just until combined.
- Scoop batter into the prepared muffin tins, and sprinkle muffins with the remaining coconut. Bake until a toothpick inserted into the center is clean, about 20-22 minutes.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
I love that you used coconut milk! These look amazing!
I looooove muffins! This looks like the perfect muffin recipe for the summer. And gluten-free! So awesome.
I am a coconut lover and these are right up my alley. I like that they are gluten-free. They look delicious!
I love coconut. These muffins sound like the perfect treat with an afternoon latte…but I would eat them for breakfast too.
Souplantion brings back so many good memories as a child. It was my mom’s favorite place to take us! Never saw coconut muffins there, so now I want to go back and try some!
These muffins look divine. I have only tired making bread and pancakes with gluten free flour the first was a disaster but the 2nd work well.
I’m using coconut flour a lot lately and love it. These muffins may be next on my list! Thanks for sharing.
Haha…I had those coconut muffins at Sweet Tomatoes. I’m assuming they are sister restaurants. I too loved those little nuggets of coconutty goodness and started looking for a way to make them mysrlf! I plan to try them as soon as I get some gluton free all purpose flour!
THANK YOU
I just made these! I was also a huge fan of the souplantation muffins! These turned out sooo good! I used “cup4cup” gf flour. I’m so happy with them
Hi Debi, I love your recipes. And I’m subscribed, but when I go to the search button it doesn’t work . ???
I am a huuuuge fan of these muffins. I do some minor substitutions to make them vegan. I.e. banana instead of eggs and maple syrup instead of sugar for the nutritional value. Maple syrup 1/2 c. (vs. 1 cup of sugar) and 1 mid size banana per each egg. (ripe is better for mashing) Obviously they become banana coconut muffins…and it’s worth it. They are a healthy delicious option and my friends and family LOVE them! You won’t be disappointed…this recipe is fabulous.
lp.-
Just made these. I made them using non gf flour and I also didn’t use coconut oil, I used regular oil instead. I also added a few drops of coconut extract to up the coconut flavor since I wasn’t using coconut oil. Very good recipe! They were quick to stir up and I will definitely make again. I looooved Sweet Tomatoes! I can only hope they reopen someday