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.
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.
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.
I will be trying them tomorrow look nice
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.
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
Easy to make and very tasty! Thank you!!
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
Just do 1 and 1/2 the recipe.
It doesn’t give the quantity of ingredients for coconut cookies
This is a recipe for coconut muffins.
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!
Wonderful texture and taste, will definitely be making these filling muffins again.
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.
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!
YUMMMMMYY! FULL OF FLAVOUR, AND THE BATTER WAS NOT LIQUID, I WAS REALLY SCARED TO REY IT AS I READ THE REVIEWS BUT ECEYRHTING CAME PERFECT, JUST STICK TO THE RECIPE AND THE MEASUREMENTS.I DIDN’T HAVE COCONUT FLAKES SO I ADDED CASHEW PIECES INSTEAD.
Hi. These muffins are moist and delicious! I’m starting Keto. What would the net carbs be? Thank you for this recipe 😊
I’ve just started Keto as well…. I’ve read that you subtract the amount of fiber from the carbs to get Net Carbs. So this recipe would be 6-3 = 3 net carbs.
Hello and thank you for the recipe.
I was wondering if I can use maple syrup or honey as sweetener, since my husband cannot have any other types of sugar right now for health reasons, and if yes, how much do you think I should use.
Thank you for your reply,
Serena
I think so but haven’t tested it. Try the amount listed.
Really nice, moist but also airy. I used 100mL of coconut milk as I did not have enough, about 70g of sugar (they turned out very sweet which I like, but you can also use less), and desiccated coconut instead of flakes – everything else was the same. Dough is wet but they rose nicely. Nice to find a simple recipe with coconut flour which doesn’t use 10 eggs!
With a little tweak to the quantities these turned out wonderfully…thanks for the recipe.
As others have said, the mixture seemed very runny. As I wasn’t adding any extra coconut flakes I figured I could add more flour, probably another half cup or so, until the mixture reached the consistency of a typical cake batter. I had 4oz coconut cream that needed finishing so made it up to 6oz with juice of half a lemon and added lemon zest as you suggested. After 30 mins in the oven the result was a beautiful, light, fragrant muffin actually more like a cupcake, but delicious all the same. Will definitely make them again,