Coconut Muffins (Gluten Free with Almond and Coconut Flour)

coconut muffin on a white plate with bite taken out

Coconut Muffins (Gluten Free with Almond and Coconut Flour)

These coconut muffins are made from a blend of almond and coconut flour making them naturally gluten free and loaded with rich coconut flavor!

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 262kcal

Author Christy Gurin

Equipment

Muffin Tin

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Baking time - Convection ovens bake faster than conventional so check the muffins early if you have a convection oven.

Storage - once fully cooled, muffins will keep in a 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. 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.

Vegan - to make vegan, swap honey for agave syrup or pure maple syrup and the eggs for an egg replacement like Ener-G or Just Egg.

Nutrition