These coconut muffins are made from a blend of almond and coconut flour making them naturally gluten free and loaded with rich coconut flavor!
I’m a die hard coconut lover, which is probably pretty obvious by the oodles of coconut recipes on this website. Similarly, muffins are a go-to for me and almost 10% of the recipes on here are muffins. So, it was only a matter of time before coconut muffin perfection was achieved.
If you’re a coconut aficionado like me, this recipe is for you too. With almond and coconut flour being used as the base, shredded coconut, coconut oil and a healthy dose of coconut extract, these muffins don’t just whisper, they SCREAM “coconut” from the rooftops. I’m truly in heaven with this recipe!
Why choose these muffins
Why make this recipe? I’m guessing you’re still reading because you love coconut and you want to try something with healthier flour types or need a gluten free recipe. This recipe checks all those boxes and more!
First and foremost – texture. If you’ve had dry, flavorless gluten free muffins before, I feel your pain. Many flour blends and recipes don’t deliver on texture. While almond and coconut flour don’t mimic wheat flour precisely, the moisture almond flour brings to the table can’t be beat.
The coconut flour combines with the eggs to help bind them together making them less crumbly than almond flour would be on it’s own. The result is a dense yet still light enough, almost pound cake like muffin that is perfectly moist and utterly delectable. None of that gritty mouth feel you get from some gluten free flour types either.
In addition to all this, having 6 grams of protein is a definite plus for any baked good. Instead of just stimulating your appetite to the point where you’re ravenous 20 minutes later, these actually help fill you up.
Here are the ingredients needed to make these muffins:
- almond flour
- coconut flour
- baking soda
- baking powder
- unsweetened shredded coconut
- honey or agave syrup
- plain unsweetened almond milk or whatever milk you like best
- melted coconut oil
- coconut extract
- vanilla extract
How to make coconut muffins
This recipe is pretty easy to make. No flour grinding or other complicated steps. Here’s what you’ll need to do:
- First, pre-heat that oven, get all of the ingredients together and line a muffin pan
- Second mix all of the dry ingredients (almond flour, coconut flour, salt, baking soda, baking powder and coconut) together in a bowl
- Third, whisk eggs in another mixing bowl and then add and whisk in remaining wet ingredients (honey, almond milk, coconut oil, and coconut and vanilla extracts
- Add dry ingredients into bowl with wet ingredients (or vice versa) and whisk to combine
- Pour that batter into the muffin tin and pop it in the oven for about 22 minutes
- Remove from the oven, cool and enjoy!
Why use almond flour and coconut flour
Yes, there’s a reason most gluten free muffin recipes use a blend of more than one flour type, and no, it isn’t just to make the process more complicated. With almond flour alone, the muffins are extremely crumbly. Coconut flour absorbs more liquid and helps bind the muffins, creating a better end texture.
Making vegan coconut muffins
This is really tricky since egg is one of the most critical ingredients. If you do try to make the muffins vegan, make sure to use agave syrup instead of honey and try an egg replacement that is suited to baking like Ener-G or Just Egg. Flax eggs will not work well in this recipe.
Storing and freezing
Once fully cooled, the muffins keep well in a well sealed container on the counter for up to three days and 4-5 days in the refrigerator. For longer storage, freeze for up to two months in a tightly sealing freezer bag. I use these stasher re-usable bags, which are expensive but the sets go on sale for half price at least once or twice a year.
To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat quickly after or texture will not retain moistness.
Other gluten free muffin recipes
If you love these coconut muffins and want to try more of my gluten free muffin recipes, I use this almond coconut blend in several different ways. I also have a lot of muffin recipes that use oat flour. Here are a few of my favorites:
- These blueberry muffins are light textured and delicious
- Carrot muffins use spices reminiscent of carrot cake and a gluten free oat flour blend
- These peanut butter banana oat flour muffins have been exceptionally popular over the years
- If you can’t eat peanut butter, these almond butter muffins are a great option too
- Almond poppyseed muffins are always a hit and are made with the same almond coconut flour blend as this recipe
- Pumpkin muffins are a fun fall treat that can be enjoyed anytime of year with canned pumpkin
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/3 cup unsweetened shredded coconut
- 3 eggs
- 1/3 cup honey or agave syrup
- 2/3 cup plain unsweetened almond milk or preferred milk (oat, cow, etc.)
- 1/2 cup melted coconut oil
- 2 tsp. coconut extract
- 1 tsp. vanilla extract
- Preheat oven to 350° F (175° C).
- Line a muffin tin with 12 liners or grease each muffin indent liberally with oil or butter.
- Add almond flour, coconut flour, salt, soda, baking powder, and shredded coconut to a small sized bowl and use a wire whisk to mix together.2 cups almond flour, 1/4 cup coconut flour, 1/2 tsp. salt, 1/2 tsp. baking soda, 1 tsp. baking powder, 1/3 cup unsweetened shredded coconut
- In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, coconut extract, and vanilla extract and whisk until mixed well.1/3 cup honey or agave syrup, 2/3 cup plain unsweetened almond milk, 1/2 cup melted coconut oil, 2 tsp. coconut extract, 1 tsp. vanilla extract, 3 eggs
- Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
- Pour batter into prepared muffin tin, evenly distributing between all 12 holes.
- Place muffin tin in oven and bake for about 18-22 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center – it will come out mostly clean when muffins are ready).
- Pull muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.