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. Not only are these easy muffins delicious, but they are also Gluten Free, Sugar Free, Dairy Free, Grain Free, Keto, Low Carb, and THM S.
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.
Have you ever tried a savory muffin? When I want something salty these Sausage Muffins are great! I also love my keto blueberry muffins when I would rather have an almond flour muffin.
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.
- Trim Healthy Mama Gentle Sweet - This sweetener 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.
- 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 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. Then add in the coconut flakes and any other mix-ins you want to add. Evenly place the batter in 8 muffin cups.
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.
Keto Muffin Add-In Ideas
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.
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.
Benefits of 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, so it’s great for eating keto. 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 in a recipe. It’s much more in-depth than that. Coconut flour recipes absorb a lot of moisture 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.
More Great Low Carb Coconut Flour Recipes
Coconut Flour Chocolate Chip Cookies
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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.
Notes
Nutrition
Catherine says
Delicious! Thanks for another great recipe! I used butter instead of coconut oil and added fresh raspberries.
Bernie O Regan says
Could I replace the coconut oil with mashed banana?
Taryn says
Maybe. I haven't tested it so I'm not sure, sorry.
Margarita Kessler says
Hi there! If I don't have coconut flakes, do I need to add more coconut flour? Thank you
Taryn says
No, don't add more flour. You can just leave them out or add in another mix-in like berries, sugar free chocolate chips, or nuts.
Li Shien Low says
Can I add in coconut flakes? How much do you recommend & will that make it more dry?
Taryn says
This recipe has coconut flakes already.
Mante says
Hello
I just love your recipe, is it possible to substitute vanilla extract with vanilla essence and coconut milk with full fresh milk?
Taryn says
I think that would work but I have not tested this.
Lisa says
Hi Taryn
I'm so happy to find your site. Keto as a lifestyle with food sensitivities can be quite challenging for me. So many recipes use almond flour, which is one of my top no foods. I can't wait to get baking!
Taryn says
Thanks, Lisa! You can sub sunflower seed flour 1:1 for almond flour.
Phyu phyu Daw says
Great love it thanks
Jamye Clough says
These are really good and I live the low carb, low sugar (stevia) aspect. I added melted butter and fresh blueberries but they still came out a bit dry.
Taryn says
Did you use butter instead of coconut oil? I only tested them with coconut oil. It could be that change that made them dry. They are typically very moist.
Bobbie carrick says
I will be trying them tomorrow look nice
Az says
WOW!
These are incredible! I couldn't even wait for them to cool to taste one. DELICIOUS! I added just 2 or 3 frozen blackberries per muffin and added a tiny bit of lemon extract in with the vanilla.
I can see these being an excellent base for a lot of flavour varieties.
thanks for a great recipe!
Will definitely make these again.
Gia says
Hi. I’d love to make these muffins using THM Baking Blend in place of the coconut flour. How much would you suggest using?
Thanks
Diane says
Easy to make and very tasty! Thank you!!
Anastacia Martínez says
So easy to make and so flavorful- I just wish the recipe could come up to 12 muffins instead of 8, so I could enjoy them even more
Michelle Poulin says
Just do 1 and 1/2 the recipe.
Jackie says
It doesn't give the quantity of ingredients for coconut cookies
Taryn says
This is a recipe for coconut muffins.
Elena says
So good! I used the ingredients as directed, except I used Splenda and added some crushed pineapple. The only mistake I made was not using muffin liners, so mine were a little difficult to remove from the pan. I won't make that mistake next time. . . may double-batch it so I can freeze some : ) Thanks!
Nicki says
Wonderful texture and taste, will definitely be making these filling muffins again.
Juliet Welch says
Love these, made them according to recipe but added in raspberries. Amazingly moist and scrummy. I have made muffins out of almond flour but found them very dry so really happy and will use this recipe again, particularly as it only needed 3 eggs.
Carissa says
Ok literally these are amazing!! I used apple sauce instead of coconut oil and I used one less egg because they’re so moist and it’s delicious! I also used zero calorie sugar to lower the carbs and sugar and calories! Still amazing! I used sugar free chocolate chips and it comes out to being about 60 calories for a MOUTH WATERING chocolate coconut muffin! My friends love it and I have to stop myself from eating them all in one sitting😝 thank you for the recipe!