Easy Coconut Muffins (Gluten-free )
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.
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.
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.