If gluten-free baking is on the agenda, then this bakery-style muffin has your name on it. Today's gluten-free flours are so advanced, they can generally be subbed 1:1 with an all-purpose flour. And if you're a coconut lover, you'll love that these Triple Coconut Breakfast Muffins include coconut not only in the batter, but in a streusel on top, too.
Ingredients for Triple Coconut Breakfast Muffins
1 1/2 cups all-purpose gluten-free flour
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened coconut
1/2 regular shredded coconut
1/4 cup sugar
3 eggs, beaten
1 can (14 oz) coconut milk
1/4 cup coconut oil, melted
Streusel
1/4 + 2 tbsp all-purpose gluten-free flour
1/4 cup brown sugar
3 Tbsp cold butter, cut into tiny cubes
1/2 cup unsweetened coconut
Confectioner's sugar for dusting
Instructions for Triple Coconut Breakfast Muffins
Preheat oven to 350 degrees.
In a large bowl add flours, salt, sweet and regular coconut, sugar. Mix well to combine.
In a smaller bowl or measuring cup, add coconut milk, eggs and coconut oil. Add to flour mixture. Mix until well incorporated.
Drop a 1/4 cup at a time into greased muffin tins. Top with streusel.
Bake for 22-25 minutes, or until lightly browned and a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool slightly, then remove from the muffins from the pan and set on a wire rack to cool completely before dusting with confectioner's sugar.
Originally published in September 2019. Updated in March 2025. Find more of Pamela's gluten-free recipes at PamelasGlutenFreeRecipes.com.
