This post may contain affiliate links. See my disclosure policy.
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.
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!
Can this be made as cake aswell?
The best coconut flour muffins I’ve ever made.
So great to hear that!
Are these gluten free?
Yes, they are!
These muffins are a life saver for a KD life style.
Can I replace the eggs with flax-egg or any other vegan option,and how much should it be?
I haven’t tried any but you are welcome to experiment and see
I made these in mini muffins for my toddler and I. They came out perfect! Love the recipe!
Can I use 1/4 cup melted butter instead of 1/4 cup soften butter? Is it the same?
That should be fine!
These look good, thanks for sharing! Can you substitute the honey with agave nectar?
Yes!
Love these coconut flour muffins for quick snacks.
Can i use frozen blueberries?
Yes that is fine.
I made these coconut muffins today and my family loves them! I have also made the blueberry muffins and they are delicious. Thank you for sharing these recipes.
I made these and with the exception of a squeeze of lemon juice and thawed frozen blueberries, I followed the recipe to a T!! Mine came out so WET! I’m not sure what happened, but they look nothing like the photo 😣 maybe my blueberries added too much moisture? I’m not sure, but the taste is delicious!!!
These were awesome! First time using coconut flour and this recipe made me confident to keep on. One question, how could I make these chocolate? Like with coco powder. Thanks so much!
You could experiment and see!
So moist and yummy!
I added 1/4 cup ground flaxseed because batter seemed very liquidy. But then cooked for almost 30 minutes. They are delicious!
These are absolutely delicious! First time working with coconut flour; Wow you weren’t lying about how spongy it is – Love it! So different than almond flour. Had to bake these for 25 min. though. Next batch I’ll be adding chocolate chips 🙂
Add cinnamon.
.
I added Blackberries for this recipe
I had to bake for 28 mins. before the tooth pick came out clean.
Soft and moist. Just saying, I think flour for baking is the better option
Hello Arman, making them as we speak, exact ingredients, with1/2 cup of blueberries and another of strawberries. 15 mins passed and not ready at all…. Will provide tone with berries once done and comment on deliciousness! 🙏😊
I made them with Flax eggs. Used half avocado & half coconut oil as butter substitute ( ran out of both honey and avocado).They took longer to bake & were soft. I didn’t have enough to fill 12 cups so they came out small. I use the silicone ones, so they’re bigger I think than the paper cups. Will try again to improve.
Looks like an awesome recipe! I am going go try it with rhubarb tomorrow
Can you make this with a flaxseed ‘egg’ or some other alternative of wanting to sub things to make vegan?
Not that I’ve tried!
This is an yummy ,guilt free treat.Although while make it ,I didn’t feel confident about the outcome but the end result was delicious.
I just made these!So good!! I used granular sweetener instead of honey
Fabulous!
6 eggs, Is that a typo at all? Seems like a lot of egg to flour ratio.
Just want to double check before investing $5 worth of eggs into this ☺️
Not a typo 🙂 Coconut flour is like a sponge 🙂
Could you please mention cup measurement gram?thanks in advance.
Haven’t calculated it, so feel free to use a google conversion tool 🙂
What would your recommendation be to keep this recipe vegan? Can the honey be omitted altogether? Would prefer not to use maple syrup as a substitute either. Thanks!
I haven’t tried a vegan sub, so feel free to experiment 🙂
Hi have you tried making them with a granular sweetener instead of honey?
I haven’t tried 🙂
I just made these!! (Plain, because I didn’t have any berries on hand) So, so good!! I do love me some coconut flavoring, but have never been a huge fan of the texture (same for Almond flour…And it’s been YEARS that I’ve been Keto)
But these have changed my tune!
Changes I made:
Half Raw Honey, half keto maple syrup.
No butter, and instead all coconut oil.
Home-laid eggs, not huge…so added an additional for good measure.
I’m stuffing my face, as we speak!! Thank you!!!
So welcome, Kelley!
Just 1/2 cup of coconut flour?
Yes 🙂 It acts like a sponge (unlike other flours!)
Since the blueberries are optional, were they included in the net carb count?
They aren’t, but if you do add them, add 1/2 gram carb per muffin 🙂
Hi Arman, I made your Keto lemon Bluerry muffins over Christmas and my family loved them. Low carb and they were delicious. I am anxious to try these with blueberries, apples, strawberries, or any other fruit that is in season. I bet pumpkin would also be delicious. Thanks for sharing these wonderful low carb recipes. I always look for these on your site.
You are so welcome, Susan- I’ll have to experiment with some new fruits coming in season here (I’d love to do pineapple!)
These look delish! Can coconut oil be subed for the butter?
Thank you!!
I haven’t tried, but previous recipes I’ve been able to replace butter with coconut oil well 🙂
Hi Rob- the recipe card includes all the details.