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!

Enjoy them for breakfast or a dessert snack! 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’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.

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Gluten-Free Coconut Muffins Recipe

Gluten-Free Coconut Muffins

Debi

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.

5 from 19 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 33 mini muffins

Calories 122 kcal

Ingredients

  

1x2x3x

• 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.

Video

Notes

Makes 33 mini muffins or 12 regular sized muffins

Nutrition

Calories: 122kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 80mgPotassium: 83mgFiber: 2gSugar: 7gVitamin A: 14IUVitamin C: 1mgCalcium: 18mgIron: 1mg

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.

Keyword coconut, muffins

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