Sour Cream Coconut Muffins

Gluten Free* Coconut Muffins made with sour cream in the batter…

Sour Cream Coconut Muffins


  • 3/4 cup gluten free pancake/waffle mix
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 1 egg
  • 1/4 cooking oil
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup shredded coconut
  • *Make sure to choose gluten free ingredients to make it gluten free!


  • Add egg to a medium mixing bowl beat with a fork.
  • Add sugar, oil, sour cream, milk, almond extract and mix together completely.
  • Add the the gluten free pancake/waffle mix and most of the coconut, blend completely together.
  • Spray a muffin pan with cooking spray.
  • Fill each cavity about 3/4 full, sprinkle some coconut on top of each one.
  • Bake in a 350° pre heated oven for about 25 minutes.
  • Set pan on cooling rack until cooled, remove muffins from pan.
  • Makes about 4 to 6 muffins depending on the size of your muffin pan. After completely cooled. Serve & Enjoy!