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.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
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 used 6 ounces of almond milk as a substitute for the coconut milk. The batter was very runny but I baked them anyway and they were so yummy! Thank you for this recipe!
The muffin was so good! I baked it for 30 minutes knowing that keto items really need the oven time or they are underdone on the inside. I added 5 packets of Splenda for the sweetener and it was perfect. I only added 1/4 cup coconut and that was enough. Thank you for the great recipe!
I made these as muffins and as a cake and it truly is an easy and delicious recipe.
However, with both versions, they came out perfectly but then got quite wet after a few days.
I’ve tried just about every storage device I have with the same result.
Any help on this matter? I don’t mind eating the whole lot in 4 days but it would handy to keep some for guests lol . Thank you
I made these tonight and oh my goodness they were so good! I added a half teaspoon of lemon extract and used blueberries. Paired perfectly with my iced coffee. Thank you!
If I wanted to use regular cane sugar – how much would I use?
You would use twice the amount listed. You may need to adjust the liquid ingredients for the additional dry ingredient. I haven’t tested this though. Maybe a little more coconut oil.
When measuring coconut flour do you weight it instead of using measuring cups?
I use measuring cups. If you prefer you can click ‘metric’ on the recipe card and it will give metric equivalents.
Why consistency is not fluffy?
I’m not sure what you mean? Did you make this recipe? As far as coconut flour baked goods go these are very light and fluffy.
These are the best coconut muffins I’ve made. Thank you so much for the recipe. I added Lily’s chips in the batter and they came out amazing.
I’m doing an elimination diet for migraines and can’t have those sweeteners or vanilla. Do you think maple syrup would work? Should I add more liquid to account for not having vanilla?
This is a really close match for what I can have, so I’m hopeful! Thanks!
I have not tried this with a liquid sweetener. Can you use coconut sugar? Leaving out a bit of vanilla won’t make a difference.
In the nutritional information, is the carbohydrate content of 6 grams total or net? Thanks! 🙂
Total. Minus the 3 grams of fiber to get 3 net carbs.
I can only have monk fruit as a sweetener will this work
Yes, if you are using a monk fruit/erythritol blend like Lakanto.
this is perfect for my friend that cannot eat gluten! thank you for sharing this recipe!
I’ve been trying to find new ways to use coconut flour so these muffins are going to be a new staple! Thanks for the recipe!
So nice
These coconut flour muffins are incredible!