1/2 cup potato starch
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 cup milk
1/2 cup coconut oil, melted
2 teaspoons vanilla
1/2 cup shredded unsweetened coconut
Preheat oven to 350°F.
Place 12 paper liners in your muffin pan.
Mix dry ingredients in a large bowl.
Add milk, eggs, melted coconut oil, and vanilla, beating until you have a smooth batter.
Stir in shredded coconut.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Cool completely on a wire rack, then frost.