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These coconut flour muffins are so fluffy, tender, and made with just 6 ingredients! Ready in just 10 minutes, they are low in carbs but full of flavor.
You might remember that I’ve shown you a couple of muffin recipes that use alternative flours- like almond flour muffins and oat flour muffins but neither of these healthy muffins are as delicious as these.
This coconut flour muffin recipe is one you’ll add to your baking routine. They make the best snack or wholesome dessert.
Table of Contents
Recipe highlights
- The texture is incredible: moist, fluffy, and with a light and tender crumb.
- They are healthier than other muffins, thanks to the extra fiber and protein. Using coconut flour also helps keep the carbs low too (2 grams net carbs). They are also gluten-free, keto-friendly, and paleo.
- The best thing about these muffins is that they take seconds to prep and mere minutes to bake. The recipe is super simple too- you simply mix everything together, then bake them up!
Oh, and if you like baking with coconut flour, you’ll enjoy using it to make sandwich coconut flour bread or coconut flour cake.
Ingredients needed
You’ll love this simple ingredient list. If you’ve made any of my healthy desserts before, you’ve probably got everything in your pantry as we speak!
- Coconut flour– Be sure to sift your coconut flour to ensure there are no clumps.
- Baking powder– Gives the muffins a little extra fluffiness and rise.
- Eggs– Room temperature.
- Butter– Salted and softened. Dairy-free butter can also be used. I tested these muffins with coconut oil and found the edges to be too greasy.
- Milk of choice– I used unsweetened almond milk, but any milk works.
- Honey– Gives the muffins some sweetness and extra moisture. Maple syrup and agave nectar will also work.
- Vanilla extract– A must for any good muffin or baked goods.
- Mix-ins– Optional, but easy to jazz up the flavors. I added blueberries.
Find the printable recipe with measurements below.
How to make coconut flour muffins
Step 1- Make the batter. In a small mixing bowl, combine the coconut flour and baking powder and whisk until combined. Next, in a separate bowl, whisk together the eggs, butter, milk, honey, and vanilla extract until combined. Gently fold through the dry ingredients until combined.
Step 2- Fill the muffin cups. Now, distribute the batter amongst a 12-count muffin tin filled with muffin liners.
Step 3- Bake the muffins. Bake the muffins for around 15 minutes or until a toothpick comes out mostly clean. Remove from the oven and allow the muffins to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Recipe tips and variations
- Be sure to sift your coconut flour very well before using it. Unlike other nut-free flours, coconut often clumps and sticks together.
- Avoid over-baking the muffins, as they continue to cook as they are cooling down.
- For some fun variety, fold through some chocolate chips or shredded coconut. Add a swirl of peanut butter, cream cheese, or some chocolate fudge too.
Storage instructions
To store: If you intend to eat the muffins within 2 days, they can be stored at room temperature, in an airtight container. If you’d like it to keep longer, store them in the refrigerator for up to 1 week.
To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Frequently Asked Questions
Using too much or too little coconut flour can either make the muffins dry or make them wet and soggy. Always carefully measure the flour before using it to ensure everything turns out correctly.
Yes, these muffins will rise thanks to the addition of baking powder and eggs.
When made using keto honey, there are just 2 grams of carbs.
More coconut flour recipes to try
- Coconut flour pancakes– Thick, fluffy, and pillow-like.
- Coconut flour brownies– Okay, these may be the fudgiest ever.
- Coconut flour cookies– Just 5 simple ingredients.
- Coconut flour crepes– These taste like they are made with wheat flour.
- Coconut flour chocolate cake– Just check out the texture.
Coconut Flour Muffins
Ingredients
- 1/2 cup coconut flour sifted
- 1/2 teaspoon baking powder
- 6 large eggs room temperature
- 1/4 cup butter softened and salted
- 1/4 cup milk of choice I used coconut milk
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1 cup blueberries optional
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set aside.
- In a mixing bowl, combine your coconut flour with baking powder and mix well. Set aside. In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
- Gently fold through your dry ingredients into the wet until combined. Add the blueberries, if using them. Distribute the batter amongst the muffin liners.
- Bake the muffins for 15 minutes, before removing from the oven and letting cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
These were a welcomed treat! My kids loved them! My batch of 12 muffins were enjoyed by the end of the day haha! Which is fine because of how great they are for you! I did sub stevia for honey this past time (just eye balled, I didn’t measure), I’ve made these about 3 times now and they’re always a hit! Thank you!
So hard to find good recipes without almond flour which I can’t have. This is a great one, I don’t taste the coconut so the other flavors come through. Easy, quick and tasty you can’t go wrong with this recipe.
Great flavor, but I too, will melt the butter next time!
Best coconut flour muffins I’ve ever made!
Love these coconut flour muffins for quick snacks.
I made these as a beginner baker and they were AMAZING. I recommend having the butter melted because I melted the butter and they were easier to mix. I also used chocolate chips, anyway I will make these again thanks for this recipe!
best muffins ever. They are so quick and simple.
Can we use frozen blueberries?
Yes!