Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 234
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 5g
- Protein: 4g
- Sugar: 12g
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