Ingredients

The following ingredients have 33 Servings
  • 1 cup gluten-free all-purpose flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 ½ cups unsweetened shredded coconut (divided)
  • 2 large eggs
  • 1/3 cup coconut oil (melted)
  • 14 ounce can coconut milk
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 350° F.
  • Spray the inside of a muffin tray with non-stick spray.
  • In a large bowl, combine the gluten free flour, coconut flour, baking powder, baking soda, sugar, salt, and 1 cup of the shredded coconut.
  • In a medium bowl, whisk together the eggs, oil, coconut milk, and vanilla. Add the egg mixture to the flour mixture, gently stirring just until combined.
  • Scoop batter into the prepared muffin tins, and sprinkle muffins with the remaining coconut. Bake until a toothpick inserted into the center is clean, about 20-22 minutes.