Easy Coconut Muffins (Gluten-free )
These easy Coconut Muffins are moist, soft, and full packed with coconut flavor. They take simple ingredients and come together in 10 minutes! Super easy to make and perfect for breakfast, a snack, or even dessert.
Ingredients
- 1 1/2 cup unsweetened shredded coconut
- 1 1/2 cup gluten-free all-purpose flour
- 1 1/2 teaspoon baking powder
- Pinch of salt
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup natural oil
- 1/2 cup milk
- 1 1/2 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.
- Add the wet ingredients to the dry ones and mix until incorporated. Don’t overmix.
- Pour the mixture into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with shredded coconut (optional).
- Bake for 20 minutes or until golden brown on top. A toothpick inserted into the center of the muffins should come 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.