Gluten Free Coconut Muffins

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.