This Coconut Flour Muffins Recipe is a great way to start the day! They are flavorful, simple to make, one of my favorite coconut flour recipes, and are perfect when you are heading out the door and need a quick breakfast idea.
Who Loves Coconut? Me! And, it’s no secret that I love everything about muffins! Their moist, crumbly goodness is pure comfort food that I never want to live without. When I started eating gluten-free, I had a fear that I wouldn’t be able to eat pastries, cakes, and muffins any longer. I am so glad I was very wrong in thinking that way. Once you get the hang of low carb recipes using coconut flour, it opens the door to endless possibilities.
I could go on and on about all the things I love about these low carb keto coconut flour muffins, but the one thing I love the most is the sweet coconut flavor you get in every bite. They are so delicious they almost taste more like a dessert. So anytime I can basically eat dessert for breakfast, you know it’s going to be a good day. Oh, and the fact that they are completely adjustable, and you can add in all your favorite flavors.
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Have you ever tried a savory muffin? When I want something salty these Sausage Muffins are great! I also love my Almond Flour Blackberry Muffins when I would rather have an almond flour muffin.
Not only is this easy coconut flour muffins recipe delicious, but it is also gluten free, grain free, sugar free, dairy free, low carb, and keto.
What You Need:
Coconut oil - It’s much easier to use coconut oil that’s been melted. It mixes into the batter much better. Melted butter works too.
Coconut flour - The only flour I am using for these muffins is coconut flour, and it’s the perfect texture and flavor as well as being keto friendly.
Sweetener - For a packaged sweetener I prefer Trim Healthy Mama's Gentle Sweet. It is a great option if you are looking for something store-bought. Or you can make my recipe for sweetener. They are both amazing in this muffin recipe and sweeter than white sugar so you use less compared to other 1:1 sweeteners. For paleo friendly just use coconut sugar.
Baking powder - This will give your coconut muffins the perfect rise.
Vanilla Extract - A little bit of vanilla gives the muffins even more flavor. You could also use almond extract if you are feeling wild!
Eggs - Using eggs binds the wet and dry ingredients together beautifully.
Canned coconut milk - I love the texture and flavor of using coconut milk in these muffins. I prefer the canned coconut milk in these as it makes them moister but you can sub in carton coconut milk or unsweetened almond milk in a pinch.
Coconut flakes (optional) - Sprinkling in some coconut flakes or your favorite additions gives these muffins even more depth.
How To Make Coconut Flour Muffins
Muffins are notoriously easy to make, and these muffins with coconut flour are no different. There isn't as much of a learning curve to baking with coconut flour as you may think whether you are making a coconut flour bread recipe or coconut flour cookies. The key is balancing the dryness of the flour with enough moisture. There aren’t a lot of steps, and you only need 8 ingredients!
First Step: Prepare a muffin pan with 8 paper liners, spritz with some cooking spray and preheat the oven to 350 degrees F.
Second Step: Mix together the coconut oil, coconut flour, sweetener, baking powder, vanilla, eggs, and coconut milk together until they are smooth in a medium mixing bowl. Then add in the coconut flakes and any other mix-ins you want to add. Evenly place the batter in the 8 muffin cups with greased cupcake liners.
Third Step: Bake the coconut muffins for 25-30 minutes. They should be golden brown around the edges, and you should be able to touch them with your finger, and they are firm when done.
Variations
You can add in pretty much anything as long as it fits into your eating lifestyle. I love using coconut flakes because it adds even more scrumptious coconut flavor. Make sure to check out the recipe video to see how I divide the batter and make 3 variations at once! Here are a few other ideas for you to try out:
Chocolate Chips - Use sugar-free chocolate chips to cure your chocolate cravings. So good! I love adding chocolate to Zucchini Muffins too.
Blueberries - I can never get enough yummy blueberries! I made a variation on this recipe into coconut flour blueberry muffins.
Lemon Zest - It’s especially good to add a little bit of lemon zest in the spring and summer. Lemon is so light and refreshing.
Nuts - Toss in some pecans or walnuts to add a nice little crunch to every bite.
Cream Cheese - Skip the coconut flakes and press a cube of cream cheese into the center of each muffin. Instant cheesecake muffins! If you want you can mix sweetener into the cream cheese first but we don't mind having unsweetened cream cheese in the middle of a sweet muffin.
Icing - What is the real difference between a muffin and a cupcake? Frosting. Feel free to turn these into a cupcake by adding on some homemade whipped cream (just whip heavy cream and add sweetener and a dash of vanilla extract) or your favorite sugar-free frosting.
Common Questions
Can you Freeze Healthy Coconut Flour Muffins?
I store all my gluten free low carb baked goods in the fridge but these are fine at room temperature for a few days. You can also freeze them for up to 2 months.
Why should I use Coconut Flour?
You may be surprised to know that there are several benefits to coconut flour besides being a gluten-free alternative! Coconut flour is naturally low carb and a gluten-free flour with low net carbs, so it’s great for keto recipes. It’s a wonderful source if you are looking to add more protein and fiber to your diet too.
The thing to note about cooking with coconut flour is that it’s different than traditional all-purpose flour. You can’t just substitute coconut flour for regular to make gluten-free recipes. It’s much more in-depth than that. Coconut flour recipes absorb a lot of moisture and liquid so you use a lot less than wheat flour or even almond flour. When it is used in baking, it has a fantastic texture and flavor that is amazing. Then when you add in the benefits, it’s an all-around win! And these really are the best coconut flour muffins.
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Ingredients
- 2 tablespoon coconut oil melted
- ½ cup coconut flour
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 teaspoon baking powder
- 1.5 teaspoon vanilla
- 3 eggs
- 6 oz canned coconut milk
- ½ cup coconut flakes (optional) or other mix-in
Instructions
- Preheat oven to 350. Line 8 holes of a standard muffin tin with paper liners. Spray with cooking spray.
- Combine melted coconut oil with coconut flour, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in coconut flakes or any other mix-ins. Divide between 8 muffin tins.
- Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.
Video
Notes
Nutrition
More Great Low Carb Coconut Flour Recipes
Coconut Flour Chocolate Chip Cookies
Originally Published February 28, 2020. Revised and Republished March 28, 2023.
Gi says
Can I use applesauce as egg replacement ? If yes how much? If not, would banana work? Thanks !
Taryn says
I'm sorry but I haven't tested these with an egg replacement. My hunch is that those would not work.
Rachel Lawson says
So yummy. I added half a cup of oats to mine and a spoonful of flax seed. It tasted light and fluffy . Minus all the sugar!!!
Sam says
Can I use honey as the sweetener? If so, how much?
Thank you!
Taryn says
I have not tried these with a liquid sweetener. You would need to reduce one of the other liquids.
Christi says
made these into mini muffins, baked for about 12 mins! yummy!!
Laura says
Wow, I am so impressed with these! I used Lakanto powders monkfruit as the sweetner and they are fabulous. Will definitely be making this recipe on repeat. So moist and delicious straight out of the oven. Might have to make a sugar free frosting to top them next time! Thank you for such a wonderful recipe!
janell says
I really want to make these ! Dont mind Stevia so maybe I will use that.... I just have a couple questions.
Can one use only Stevia, and would it still be 3 tbsp?
Could I use coconut sugar in place of the sweetener? And would no sweetener at all work also?
Thanks in advance!!!
Taryn says
If you have pure stevia extract with no added ingredients 3 tbsp would be way too much. You would need about 1/8th of a teaspoon.
I think coconut sugar would work. You could omit the sweetener if you want but they'd be a bit on the savory side.
Tiffy says
Hi
Do you have one serving size recipe measurements ? Thank you !
Taryn says
Not for this recipe but you can adjust the number of servings by clicking the number in the recipe card. You might also be interested in my mug cake recipes. You can get them all here:
Nicole says
These muffins are soooo good! They are moist and just the right amount of sweet! I would say this is the best low carb muffin I have ever had!
Melanie W. says
these are the best! my husband who has diabetes was over the moon!