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orange oat coconut muffin side shot with white backdrop

Gluten Free Coconut Orange Muffins

  • Author: Lindsay Cotter
  • Total Time: 28-35 minutes
  • Yield: 10-11 1x
  • Diet: Gluten Free


Soft and fluffy, these Gluten Free Coconut Orange Muffins are loaded with sweet and tangy orange flavor and perfect for breakfast and snacks! Dairy free friendly!


Units Scale
  • 1 cup (around 105 – 115 grams) gluten free oat flour *See notes
  • 1/2 cup (55-60 grams) coconut flour, sifted
  • 4 Tablespoons (3040 grams) vanilla plant protein
  • 1 teaspoon baking soda
  • 1 Tablespoon arrowroot starch
  • 1/4 teaspoon kosher salt
  • 1/4 cup monk fruit sweetener
  • 1 cup fresh orange juice
  • 1 egg
  • 2 Tablespoons melted refined coconut oil
  • 1/4 teaspoon vanilla extract
  • 1/2 cup non dairy milk
  • 1/2 cup shredded unsweetened coconut, divided
  • Orange slices to garnish


  1. Preheat the oven to 375° F. Line or grease a muffin pan. Set aside.               
  2. In a separate mixing bowl, whisk together the orange juice, egg, vanilla extract, oil, and milk.
  3. Working in batches, combine the dry ingredients with the wet ingredients. If needed, use a hand mixer to mix the batter together until smooth. NOTE – If the batter is too dry (thick), gradually add more milk (2-4 tbsp).  


Oat flour gram measurements may slightly vary based on if you made your own oat flour or store bought.  

If you don’t have plant based protein, it can be substituted with 2 Tablespoons more oat flour. 

  • Prep Time: 10 minutes
  • Cook Time: 18-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 130
  • Sugar: 3.7 g
  • Sodium: 155.4 mg
  • Fat: 5.7 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 15.2 g
  • Fiber: 3.9 g
  • Protein: 5.1 g
  • Cholesterol: 18.6 g

Keywords: oatmeal muffin recipe, gluten free, dairy free, orange oat muffins, naturally sweetened, breakfast, snack, kid friendly