Coconut is delicious, but who knew it was so versatile? The following coconut muffins recipe is the epitome of coconut’s potential.
These muffins feature more than just the standard coconut essence offered by coconut flakes – they’re based in coconut flour, sweetened with coconut sugar, fattened by coconut oil, and glazed with a delicious coconut milk creme. Devoid of refined sugars, flours, and fats, these coconut muffins are paleo friendly. Enjoy!
Coconut Muffins Recipe
For the muffins
- 6 eggs
- 1/4 cup coconut oil, melted
- ¼ cup coconut milk
- 1/3 cup coconut palm sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- ½ cup sifted coconut flour
- ½ teaspoon baking powder
For the frosting
- 1 ½ cups coconut milk, chilled
- 5-6 Medjool dates, pitted
- ½ teaspoon vanilla
- Pinch of salt
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a muffin tin with coconut oil.
In a bowl, whisk together the eggs, coconut oil, coconut milk, coconut palm sugar, salt, and vanilla until smooth. In a separate bowl, mix together the coconut flour and baking powder. Stir the dry mixture into the egg mixture and fold until just combined. Pour batter into prepared muffin tin and bake for 15-20 minutes, or until a toothpick comes out of the center of each cup clean.
While the coconut muffins are baking, prepare the frosting. In a food processor or high-speed blender, blend the ingredients together until thick and smooth and set aside in the refrigerator to chill while the muffins are still cooking and cooling down.
Remove the coconut muffins from the oven and let cool before removing from the tin. Once at room temperature, glaze each muffin with the coconut frosting.
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Vanilla Cupcake Image from Shutterstock