Coconut Muffins

Coconut Muffins | The Gluten-Free Homemaker

Sometimes I get so caught up in trying new recipes that I forget about some of my old favorites. That’s the case with this muffin recipe. It is adapted from a recipe by Lisa Lewis. I give individual flour amounts, but you can use any gluten-free flour mix to replace the 2 cups total flour. Remember to omit the xanthan gum if it is included in your flour mix.

Coconut Muffins
Recipe type: Breakfast
Serves: Makes 12 muffins
  • ¾ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup sugar
  • ½ cup chocolate chips
  • ½ cup flaked coconut
  • ¾ cup milk (or substitute)
  • ⅓ cup coconut oil (or other cooking oil)
  • 2 eggs
  • 1½ teaspoon orange extract (or other flavoring)
  1. Preheat oven to 400°.
  2. In a mixing bowl, whisk together the flour, starches, xanthan gum, baking powder, salt, and sugar.
  3. Stir in the chocolate chips and coconut.
  4. In a smaller bowl combine the milk, oil, eggs, and extract.
  5. Add to the dry ingredients and stir just until moistened.
  6. Spoon into a muffin tin and bake at 400 degrees for 18 minutes.
  7. Remove the muffins from the tin and cool on a wire rack.

For more great recipes check out Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free.

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  1. Live.Love.Eat says

    Coconut muffins? Nice. And I know what you mean about forgetting to try old ones. My husband always makes fun of me because I am obsessed with always trying new things. I tell him if I keep making the things he loves then what am I going to post, since I have already posted it? Hah.

  2. Chrissy says

    These look great–I use Jules’ Nearly Normal flour to reduce number of ingredients (tastes great too) Good idea to add orange extract!!

  3. Brenna Kater, the Oceanskater says

    I've been making these on a regular basis, and wanted to thank you for the recipe! I use 3/4 – 1 cup blueberries instead of chocolate chips, and use vanilla extract because that's the only kid I have. Today, I quadrupled the recipe to use up all the great blueberries I have!

  4. Linda says

    Brenna, I'm so glad you like them. Thanks for telling me. Blueberries sound like a great addition.

  5. Anonymous says

    I'm curious as to why you didn't use coconut flour in a coconut muffin recipe? They look great though.

  6. Linda says

    Good question! That would be interesting to try. I'm not very familiar with using coconut flour. I think I do have a small package of it. There are just so many gluten free flours, I don't always have room in my cabinets to keep them all, and sometimes I forget about small packages of ones I do have.

  7. Amy @ Simply Sugar & Gluten Free says

    I love coconut. Joe doesn't like it but it doesn't stop me from using it. I'm hoping that some day he'll come around.

    I have a great coconut muffin recipe but I don't use coconut flour. Coconut flour has a different texture than shredded coconut and I enjoy the contrast of the regular muffin batter and the chewy coconut.

    If you used coconut flour, you'd have to use much less. It's quite absorbent and will make a light, coconuty muffin with 1/4 – 1/2 a cup as opposed to the usual 2 cups to make a batch of muffins. Thanks for linking!!

  8. gfe--gluten free easily says

    Nice … I love coconut. Making a coconut pie in the morning for a luncheon. 😉 I don't think I've ever had a coconut muffin, so I better change that.

    Thanks, Linda,

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