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 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

Pamela McDonough is a Toronto native who now resides in the Finger Lakes region of New York State. She makes daily forays into the kitchen to cook for a vegan/gluten-free daughter, a son who eats absolutely everything, a husband who prefers a heavily protein-based diet, and her Celiac self. Follow along at

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