Gluten-Free Easy Orange Coconut Muffins
GF Orange Coconut Muffins are moist, fresh, and full of orange and coconut flavor. They are super easy to make, dairy-free, and take a few ingredients. This is one of those simple coconut muffin recipes to make once again.
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About this citrus muffin recipe
GF and dairy-free Orange Coconut Muffins are super quick and easy to make and are about to become your new favorite bake. They are moist, soft, and full of orange and coconut flavor. For more easy gluten-free orange recipes, I leave you the link to this popular whole orange cake or this orange polenta loaf cake.
The muffins are made with fresh orange juice, zest, and shredded coconut, and you can leave them plain or top them with an amazing orange icing. They’re perfect for any moment of the day: breakfast, brunch, or a snack on the go. It’s one of those simple recipes to make once and again, you never get tired. They also freeze very well. Best coconut muffins recipe!
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Coconut: unsweetened shredded coconut:
- Oil: sunflower oil.
- Eggs: room temperature eggs are better.
- Orange: fresh orange zest and juice.
How to make GF Coconut Muffins
Preheat oven to 350°F (180°C). Line 8 muffin cups with liners and lightly grease them.
Whisk the gluten-free all-purpose flour, shredded coconut, baking powder, and salt in a large bowl. Set aside.
In a medium bowl, beat the sugar, oil, eggs, and orange zest with a hand whisk. Add the orange juice and mix well.
Add the sifted dry ingredients and mix with a rubber spatula until no lumps are left.
Pour the batter into the prepared cups/liners. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25/30 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
Let cool before removing.
For the orange icing:
In a small bowl, place powdered sugar with a tablespoon of orange juice. Mix and add one more tablespoon of orange juice little by little, and integrate it until you get the desired consistency. If necessary, add more orange juice if it’s too thick or more powdered sugar if it’s too runny. The frosting should not be too runny.
When the cake is completely cold, spread the icing on the top. End up with orange zest.
Storing
Store the muffins covered at room temperature for 3 days or in the refrigerator up to a week.
Can I freeze the muffins?
Yes, you can freeze them in an air-tight container or freezer bag.
Variations
- Flour: Replace gluten-free all-purpose flour with a mix of gluten-free flours.
- Coconut: Replace coconut with almond flour.
- Add-ins: add chocolate chips or dried fruits if desired.
- Topping: leave the muffins plain or top them with orange icing. Another option, but it is not dairy-free, is to top them with cream cheese frosting.
For more GF citrus recipes
Best GF Orange Coconut Muffins (Dairy-Free)
Ingredients
- 1 cup gluten-free all-purpose flour
- 2/3 cup unsweetened shredded coconut (50g)
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs, room temperature
- 1/2 cup granulated sugar
- 1/3 cup oil
- 1 orange juice and zest
For the orange icing:
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 350°F (180°C). Line 8 muffin cups with liners and lightly grease them.
- Whisk the gluten-free all-purpose flour, shredded coconut, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl, beat the sugar, oil, eggs, and orange zest with a hand whisk. Add the orange juice and mix well.
- Add the sifted dry ingredients and mix with a rubber spatula until no lumps are left.
- Pour the batter into the prepared cups/liners. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25/30 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
- Let cool before removing.
- When completely cooled, top the muffins with the icing.
For the orange icing:
- In a small bowl, place powdered sugar with a tablespoon of orange juice. Mix and add one more tablespoon of orange juice little by little, and integrate it until you get the desired consistency. If necessary, add more orange juice. The frosting should not be too runny.
- When the cake is completely cold, spread the icing on the top. End up with orange zest.