These muffins turned out moist and light. Fresh out of the oven it was difficult to tell they were GF! All 12 were completely demolished in less than 10 hours. I’d say they were a success!
- 1 1/2 cups gluten-free all-purpose Flour (I used Bob’s Red Mill)
- 1/2 teaspoon xantham gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup shredded coconut + a little extra for sprinkling
- 2 large eggs
- 1/2 cup coconut oil (warmed to keep it in it’s liquid state)
- 1 cup coconut milk
- 1 teaspoon vanilla extract
*Makes 12 muffins*
Preheat the oven to 350 F and line a 12 muffin pan.
In a large bowl, thoroughly combine all the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry and mix until just fully combined.
Fill each muffin until about 3/4 full of batter,
Sprinkle a little shredded coconut over the batter , adding some coarse sugar crystals for sparkle and sweetness!
Bake for 22-26 mins. When the edges are golden brown and a toothpick inserted in the center comes out clean, they’re done!
Let me know if you try them!
