Gluten-Free Coconut Muffins
These sweet and fluffy gluten-free muffins are made with coconut flour, coconut milk, and coconut flakes.
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.