Coconut Flour Muffins
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.
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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Video
Coconut Flour Muffins
Ingredients
- 2 tbsp coconut oil melted
- 1/2 cup coconut flour
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 tsp baking powder
- 1.5 tsp vanilla
- 3 eggs
- 6 oz canned coconut milk
- 1/2 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
More Great Low Carb Coconut Flour Recipes
Coconut Flour Chocolate Chip Cookies
Originally Published February 28, 2020. Revised and Republished March 28, 2023.
I picked this recipe to try coconut flour for the first time because it was the most simple I found. I used mild olive oil because there is so much conflicting information about the saturated fat in coconut oil. I had vanilla unsweetened almond milk on hand so I used that, and Truvia baking blend for sweetener. All substitutions worked fine; the predominant taste was still coconut and texture was good. With Bob’s Red Mill coconut flour, the batter seemed just right to me. I would prefer blueberries to the coconut flakes next time. I’m freezing these for my easy low carb breakfasts, if I don’t eat them all today!
I feel the same way about the saturated fats in Coconut oil. The verdict is still not out so until then I will use it in moderation. I also use more olive oil than butters and other saturated fats Since the sience on that is very clear. Healthy for heart health. A hack I use When substituting Coconut oil or Butter with (solidify when Cooled) olive oil is adding beef gelatin to the batter. This helps in solidifying the end result. I added 1 teaspoon and only 2 eggs and it was amazing. I am making them right now and This time as recipe states. It is all about balance 🙈
Thanks for the recipe! Mine came out a little bit dry (I used coconut sugar and left the muffins in longer so maybe that’s why..) , but other than that, they tasted great and healthy too!
Just wondering how much coconut sugar? I’d like to try recipe but not game with the sweeteners. Thank you.
You would use twice the amount listed.
Your recipe sounds great. I love coconut. But I don’t use other sweeteners. Do you know how much regular sugar I would need in this recipe? I have some coconut sugar too. Thank you.
You will need 1.5 to 2 times the amount listed of either cane sugar or coconut sugar.
My mixture usb very runny before I put milk. Is this alright? I saw your half cup of coconut flour is more than my half cup 😓
By weight? My recipe card converts those automatically. 1/2 cup is 1/2 cup otherwise. It is a volume measurement normally. This should not be runny. One of your measurements is wrong.
I had the same result with the dough… super runny with just the eggs even before I added the coconut milk. Baked them anyway and they came out pretty well. I’m not sure 1/2 cup of coconut flour is enough dry ingredients so I ended up adding a bunch of almond flour. They are super tasty but they don’t look much like your photos 😋
Good morning Taryn,
This recipe is fantastic. Just baked these to have breakfast with my mom & sister. It’s delicious with the perfect touch of sweetness. I used monks fruit to sweeten, instead of coconut chips I used raisins. I also used cinnamon & topped it off with orange zest!
Thank you so much for this quick easy weekend breakfast recipe!🙏👍
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
This was a great way to use up some extra coconut flour I had. Thanks for sharing!
Thanks for the recipe! I’m on an elimination diet and it’s great to be able to have muffins 🙂 I used flax eggs instead of eggs and a little more than a tbsp of raw honey as the sweetener. They were browning on top but not done inside so I probably left them in an extra 8mins or so. I ate one right out of the oven and it fell apart but after cooling they were fine and they taste good! The tops sunk in though, I’m not sure why.
I’m sorry, but I followed this recipe to the letter, the muffins come out way too moist, and they don’t look anything like the photos.
Which sweetener did you use? Have you checked your oven temperature lately? They may have needed to bake longer.
hi! could apple sauce work instead of eggs? thanks
I haven’t tested that so I’m not sure, sorry! If you try please let me know how they turn out.
I added pineapple tidbits, used ghee instead of coconut oil, and added 1/4 tsp salt. A little oily, but good flavor and nice custard texture. I probably could have baked for 2-3 minutes longer and they would have been perfect. Salt is a must, otherwise I would have left 5 stars.
Do you need salt in this recipe? I loved the muffin but one of the image shows salt as one of the ingredients .
Oops! The image is wrong. It should say baking powder. A pinch of salt never hurts but isn’t necessary. I always use salted butter.
Could I use flax seed as substitute for eggs in thisrecipe?
I don’t test my recipes with a flax egg so I’m not sure. If you try please let me know how they turn out!
We use Splenda, how many packets would we use in this recipe?
I don’t use sucralose so I can’t guarantee it will work but here is a conversion:
For example, one packet of the original Splenda equals 2 teaspoons of sugar. If your recipe calls for half of a cup of sugar, use 12 packets of sucralose instead. You will need 24 packets to replace one cup of sugar.
My sweetener would convert to 6 tbsp of sugar. 6 tbsp of sugar should equal 9 packets.
I don’t have coconut milk on hand. Would another nut milk work as a substitute?
Yes, another type of milk should work. But since those are lower fat I’d suggest adding an extra tablespoon or two of the coconut oil. The fat in the canned coconut milk helps these stay moist.