These gluten-free coconut muffins are soft and tender, with a delicate, moist crumb and plenty of coconut flavor. Easy to make and deliciously simple, they’re the kind of muffins you’ll want to keep as a go-to recipe.

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Two coconut muffins on a white surface. More muffins behind on a pink plate.

Coconut muffins recipe

These coconut muffins are soft, moist, and tender, with plenty of delicious coconut flavor in every bite. They have a light crumb that never feels dry, making them an easy favorite for breakfast, snacking, or dessert.

The simple batter comes together in just 10 minutes with everyday ingredients and a few easy steps. Customize them with your favorite add-ins, and if you love coconut baking, these muffins are a must-try. They also freeze beautifully, making them perfect to have on hand.

If you love simple, homemade muffins, try these Gluten-Free Oatmeal Apple Muffins next. They’re soft, easy to make, and perfect for snacking.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

Gluten-free all-purpose flour blend.
Coconut: unsweetened shredded coconut gives the muffins the signature coconut flavor and texture. Avoid sweetened coconut so the muffins don’t become overly sweet.
Egg: a room-temperature egg is better
Oil: natural oil, like sunflower oil.
Milk: whole milk for the best flavor and consistency,

Coconut muffin ingredients on a white surface seen from above.

How to make Gluten-Free Coconut Muffins

Preheat the oven to 350°F (180ºC). Line 12 muffin cups with liners or lightly grease them.

Whisk together gluten-free all-purpose flour, shredded coconut, baking powder, salt, and sugar in a large bowl. Set aside.

Mix eggs, milk, oil, and vanilla extract in a medium bowl until well integrated.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix the batter.

Glass bowl with a yellow liquid and a hand whisk.

Glass bowl with a sticky mixture and a rubber spatula.

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a little additional shredded coconut over the tops if desired.

Bake for 20 minutes, until golden brown on top or a toothpick inserted into the center of the muffins comes out clean, with no streaks of batter.

Let cool before removing to a wire rack.

Store the muffins covered at room temperature, or in the refrigerator for up to a week. You can also freeze them in an air-tight container or freezer bag.

Optional add-ins: Fold in chocolate chips for extra sweetness, toasted almonds or walnuts for a delicious crunch, or fresh blueberries or raspberries for a juicy burst of flavor.

Good to know: baking tips

Don’t overmix the batter. Stir just until the ingredients are combined for tender muffins. Overmixing can result in dense muffins.
Don’t overbake the muffins. They’re ready when the tops are lightly golden. Overbaking can dry them out, which is especially noticeable in coconut-based recipes.
Add coconut on top before baking to give the muffins extra texture and a nice finish.

You might wonder: FAQ

Can I use sweetened shredded coconut? Unsweetened shredded coconut is best because the recipe already contains sugar. If using sweetened coconut, reduce the amount of sugar to keep the muffins from becoming too sweet.

For more gluten-free breakfast muffin recipes

Easy Coconut Muffins (Gluten-free )

Josefina Almond Yes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 18

Total Time 33

Course Muffins and Small Bakes

Cuisine International

Servings 12 muffins

Ingredients

1 and ½ cups unsweetened shredded coconut
1 and ½ cups gluten-free all-purpose flour
1 and ½ teaspoons baking powder
Pinch of salt
¾ cup granulated sugar
2 eggs, room temperature
½ cup natural oil
½ cup milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (180ºC). Line 12 muffin cups with liners or lightly grease them.
Whisk together gluten-free all-purpose flour, shredded coconut, baking powder, salt, and sugar in a large bowl. Set aside.
Mix eggs, milk, oil, and vanilla extract in a medium bowl until well integrated.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a little additional shredded coconut over the tops if desired.
Bake for 20 minutes, until golden brown on top or a toothpick inserted into the center of the muffins comes out clean, with no streaks of batter.
Let cool before removing to a wire rack.

Notes

Store the muffins covered at room temperature or in the refrigerator for up to a week. You can also freeze them in an air-tight container or freezer bag.