These Paleo Coconut Muffins are a healthy and delicious treat that are perfect for breakfast or snack time. Made with coconut flour, coconut oil, and coconut milk, these muffins are packed with coconut flavor. They are also gluten-free, dairy-free, and refined sugar-free. Enjoy these moist and fluffy muffins that are sure to satisfy your coconut cravings!
Ingredients
- 1 1/2 cups coconut flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, unsweetened
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together coconut flour, tapioca flour, coconut sugar, baking powder, and sea salt.
- In a separate bowl, beat the eggs. Add melted coconut oil, coconut milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in shredded coconut.
- Scoop the batter into the prepared muffin tin, filling each cup about three-fourths full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
