Coconut Citrus Muffins
Prep time
Cook time
Total time
These fresh and easy muffins are perfect for these last few warm days of summer! Gluten free, refined sugar free, and dairy free, too!
Serves: About 12 muffins
  • 1 cup cornstarch, potato starch, tapioca starch, or arrowroot starch
  • 1½ cups brown or white rice flour, oat flour, or sorghum flour
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shredded coconut
  • ½ cup chopped nuts (optional)
  • 2 cups grated zucchini
  • 3 tablespoons freshly grated orange zest
  • About ½ cup pineapple, chopped into ¼ inch cubes
  • ½ cup honey, melted and slightly cooled
  • 3 large eggs
  • ½ cup olive oil or avocado oil
  • 1 teaspoon vanilla extract
  • ¼ cup coarse sugar in the raw (optional), plus 1 tsp cinnamon and grated coconut for topping.
  1. Preheat the oven to 375 degrees F and line a muffin tin with muffin liners (or grease it well with olive oil, as I did).
  2. Whisk together the cornstarch, rice flour, cinnamon, xanthan gum, baking powder, salt, coconut, and chopped nuts. Stir in the orange zest, zucchini, and pineapple.
  3. Create a well in the center of the dry ingredients.
  4. In another bowl, whisk together the honey, olive oil, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined (be careful not to overstir)!
  6. Scoop into the prepared muffin tins. Stir together the topping ingredients and sprinkle over the muffins. If you prefer not to use sugar, just sprinkle on a bit of cinnamon and add the coconut on top.
  7. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay, just no streaks).
  8. Cool about 10 minutes before removing from muffin tin and serving.
Recipe by I Am Gluten Free at