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.
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.
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.
