Triple coconut breakfast muffins

By Pamela of on April 06, 2017

I have been spoiled this last year, with the kids off at university I wasn’t called on for breakfast duty. I could leisurely sip coffee with a few sections of the newspaper, glance at the today show now and then, and enjoy whatever I deemed acceptable for breakfast.

Now, with them both home for the summer and dashing off to work early in the morning, I feel I should at least put in a bit of effort to make sure they are well nourished and prepared for the day.

These Triple Coconut Breakfast Muffins certainly did the trick.  Loaded with protein, and not too much sugar, they are a perfect quick grab-and-go choice.  And, any excuse to use up some of the expensive coconut flour languishing in the pantry is always welcome.


  • 1 1/2 cups all purpose gf 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 coconut milk (14oz)
  • 1/4 cup coconut oil, melted
  • Streusel
  • 1/4 + 2 tbsp gf flour
  • 1/4 cup brown sugar
  • 3 Tbsp cold butter cut into tiny cubes
  • 1/2 cup unsweetened coconut
  • confectioners sugar for dusting



Preheat oven to 350 degrees.

In large bowl add flours, salt, sweet and regular coconut sugar and mix well.

In a smaller bowl or measure cup add coconut milk, eggs, and coconut oil, add to flour mixture.

Mix until well incorporated.

Drop by 1/4 into greased muffin tins, add streusel.

Bake 22-25 mins, or until lightly browned and toothpick inserted into middle comes out clean.

Remove from oven and let cool slightly, then remove from muffin pan and set on wire rack to cool completely before dusting with confectioners sugar.

Find more of Pamela's gluten free recipes at

By Pamela of| April 06, 2017

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