Gluten-Free Coconut Muffins

Gluten-Free Coconut Muffins

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! And, they happen to be Gluten free.

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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 are 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.

Gluten-Free Coconut Muffins Recipe Notes

This Gluten-Free Coconut Muffins calls for gluten-free, all-purpose flour. I used 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 read more about flours, take a look at my article here. 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.

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.

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Gluten-Free Coconut Muffins Recipe

5 from 5 votes

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Gluten-Free Coconut Muffins

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! And, they happen to be Gluten free.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 33 mini muffins

Author Sun Sentinel

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
• 1 14-ounce can coconut milk
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350° F.
2. Spray the inside of a muffin tray with non-stick spray.
3. In a large bowl, combine the gluten free flour, coconut flour, baking powder, baking soda, sugar, salt, and 1 cup of the shredded coconut.
4. 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.
5. 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.

Recipe Notes

Makes 33 mini muffins or 12 regular sized muffins