healthy coconut muffins

These super moist, slightly sweet coconut muffins were inspired by this recipe from Chocolate-Covered Katie (one of my favorite blogs).
  • 2 cups gluten-free all purpose flour
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 cup light canned coconut milk
  • 2 tablespoons chia seeds + 6 tablespoons water
  • 2 cups applesauce
  • 1 tablespoon vanilla
  • 1 teaspoon rum extract
  • 1/3 cup shredded coconut

Preheat oven to 350ºF. Mix dry ingredients together in a large bowl and mix wet ingredients together in a small bowl. Add wet ingredients to dry and mix well. Transfer batter to muffin pan and bake for ~20 minutes. Makes 16 muffins.


One response

  1. […] flavor combination lately and I had some light canned coconut milk left over from making coconut muffins, so I thought I’d try using it in chocolate pudding. This super simple recipe (inspired by […]

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