Gluten-Free Coconut Muffins Recipe — Moist Coconut Muffin How-To

These Gluten-Free Coconut Muffins are delicious and packed with coconut flavor—from coconut milk and coconut oil to shredded coconut. They’re a true treat for coconut lovers.

Perfect for breakfast or as a sweet snack, these muffins are naturally gluten free and moist with a tender crumb.

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Copycat muffin story

My husband and I recently visited Souplantation and rediscovered how much we enjoy their food. One highlight was their coconut muffins—almost like a mini dessert, overflowing with coconut flavor. They inspired me to recreate a gluten-free version at home.

After a bit of research I developed this Copycat-style recipe. My version leans more toward a classic muffin—great for breakfast—yet still rich in coconut taste. While I’m still fine-tuning to match the original exactly, this recipe makes an excellent substitute.

Gluten-Free Muffins — notes on flour

This recipe calls for gluten-free all-purpose flour. I used a gluten-free baking mix I had on hand to keep things simple. Different gluten-free blends behave differently, so if you swap flours you may notice texture or moisture changes.

If you prefer, you can try a 1:1 gluten-free all-purpose flour that replaces regular flour, but results may vary depending on the brand and blend. If you experiment with other flours, I’d love to hear how it turns out.

Aluminum-free baking powder

I recommend using aluminum-free baking powder. I find it produces a cleaner, better flavor in baked goods. If you haven’t tried it, consider switching—especially for recipes where the leavening flavor can affect the finished product.

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Gluten-Free Coconut Muffins Recipe

Gluten-Free Coconut Muffins

Moist, tender muffins bursting with coconut flavor from coconut milk, coconut oil, and shredded coconut. Makes mini muffins or regular-sized muffins.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Breakfast

Cuisine: American

Servings: 33 mini muffins (about 12 regular)

Calories: 122 kcal (estimate)

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1/2 teaspoon salt
• 1 1/2 cups unsweetened shredded coconut, divided
• 2 large eggs
• 1/3 cup coconut oil, melted
• 14 ounce can coconut milk
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spray a mini muffin tin (or regular muffin tin) with non-stick spray.
3. In a large bowl, whisk together the gluten-free flour, coconut flour, baking powder, baking soda, sugar, salt, and 1 cup of the shredded coconut.
4. In a medium bowl, whisk the eggs, melted coconut oil, coconut milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Scoop the batter into the prepared muffin cups and sprinkle the tops with the remaining shredded coconut. Bake until a toothpick inserted into the center comes out clean, about 20–22 minutes for mini muffins (a bit longer for regular size).

Notes

Makes about 33 mini muffins or 12 regular muffins. Nutritional values are estimates and will vary by brand and portion size.

Nutrition (per mini muffin, estimate)

Calories: 122 kcal • Carbohydrates: 12 g • Protein: 2 g • Fat: 8 g • Fiber: 2 g • Sugar: 7 g