Coconut Breakfast Muffins


Yield: 10 standard muffins   Recipe adapted from

1/2 C. (4 oz.) virgin coconut oil
3 1/2 oz. gluten free flour blend
2 oz. brown rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 C. (8 oz.) full fat Greek yogurt, at room temperature
1/3 C. (2 3/8 oz.) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 C. (3 oz.) sweetened shredded coconut, divided

Pre-heat oven to 375°F. Line 10 muffin cups with papers.

Heat a small saucepan of warm water, set your jar of coconut oil in pan until it just melts. It should still be on the cool side before combining with the egg.  In a medium bowl, whisk together your flours, baking powder and salt. Stir in 2/3s of the shredded coconut. In a separate bowl, beat the egg, then add the sugar, coconut oil, yogurt and vanilla. Stir this wet mixture into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining coconut, about 1 to 2 teaspoons on each. Bake about 20 minutes, until coconut topping is golden and muffins are springy to the touch, keeping in mind that slightly under baked is better than slightly over baked.  Transfer muffins to a rack and let cool.


Store in an airtight container in refrigerator for up to 3 days; bring to room temperature before eating.  These muffins do not freeze well.

If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter.

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