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Ingredients

¾ cup coconut flour, spooned and leveled 3 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 4 large eggs ¾ cup coconut milk ⅔ cup white sugar ¼ cup coconut oil, melted 1 teaspoon vanilla extract 1 ¼ cups shredded unsweetened coconut, divided

Nutrition Info

233.7 calories carbohydrate: 20 g cholesterol: 62 mg fat: 16.3 g fiber: 5.2 g protein: 4.2 g saturatedFat: 13.2 g servingSize: - sodium: 273.8 mg sugar: 12 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

12 muffins

You won't miss the gluten in these sweet and fluffy coconut muffins!