I tend to go for savory foods over sweet ones, but these Gluten Free Coconut Muffins from Tasty Kitchen member Julia really had me going back for more. They’re not too sweet, and filled with healthy coconut and rich olive oil. Eat them for breakfast or on the go, they’re very satisfying.
To make them you will need: shredded coconut, olive oil, baking soda, baking powder, eggs, vanilla extract, gluten free all purpose flour, salt, sugar, coconut milk and coconut flour.
Note: My first attempt at this recipe did not turn out quite as expected and the muffins collapsed. (I must have been missing my gluten-free baking mojo that day!) But they tasted good, so I was determined to make it work. I made some changes to the recipe, which did the trick for me. I’ll list those changes at the end of the post.
In a bowl combine the two flours.
Add the baking soda …
And baking powder.
Sprinkle in the sugar (I used 3/4 cup) …
Followed by part of the coconut.
Give it all a nice stir and set aside.
In a separate bowl combine the wet ingredients, first the egg …
Then the olive oil (I used 1/4 cup) …
Then coconut milk (I used 1 cup) …
And finally the anilla extract. Mix it all together very, very well.
Pour the liquid ingredients into the bowl of dry ingredients.
Combine them together with a spatula…
Until you have a uniform consistency.
Pour the batter into some greased tins.
And sprinkle the tops with shredded coconut.
In about 20 minutes you will have fluffy, soft and healthy coconut muffins. They are great for any time of day, even a midnight snack. Thanks to Julia for this recipe! Visit her website The Roasted Root for other delicious treats.
As promised, here are the changes I made. I used:
1/4 cup olive oil
1 cup coconut milk
3/4 cup sugar
Fill the tins 3/4 full and you will yield 9 muffins.
Delicious and nutritious coconut muffins made with all sorts of coconut-y greatness!
- 1 cup Gluten-free All-purpose Flour
- ½ cups Coconut Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Granulated Sugar
- ½ teaspoons Salt
- 1-½ cup Unsweetened Shredded Coconut, Divided
- 2 whole Eggs
- ⅓ cups Olive Oil
- 2 cups Full-fat Coconut Milk
- 1 teaspoon Vanilla Extract
Preheat the oven to 350 F and lightly oil a 12-muffin pan. Set pan aside.
In a large mixing bowl, combine the flours, baking powder, baking soda, sugar, salt and one cup of the shredded coconut.
In a separate bowl, whisk together the remaining (wet) ingredients.
Pour the wet ingredients into the bowl with the flour mixture and mix until combined.
Pour the batter into the prepared muffin pan.
Sprinkle the remaining half cup of shredded coconut over the batter and bake in the oven for 22 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.