These coconut flour muffins are ready in less than an hour. They are wonderfully tender and fluffy! Perfect for breakfast, they freeze well, so you can make a batch and enjoy it over several weeks.
These muffins are tender, fluffy, and delightfully coconutty. I love having a couple of them with coffee for my breakfast. While I generally prefer a savory breakfast such as steak and eggs, beef sausage, or egg muffins, these delicious muffins are incredibly satiating and keep me full for several hours.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Canned coconut milk: Please use full-fat coconut milk. Reduced-fat coconut milk will produce inferior results.
- Sweetener: I use stevia glycerite, but you can use a granulated sweetener instead if you prefer.
- Vanilla extract: It's best to use pure vanilla extract.
- Coconut flour: Since it's so absorbent, it's best to measure it by weight, not by volume, or the muffins could turn out too dry.
- Baking soda: You can use baking powder instead (gluten-free if needed).
Variations
- Sometimes, I use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.
- If you're not a fan of stevia, you can use a granulated sweetener.
- A tablespoon of lemon zest or orange zest greatly enhances the flavor of these muffins.
- Add ¼ cup of chopped nuts and/or dried cranberries, as shown in the photo below.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these muffins:
In a medium bowl, beat the eggs using a hand whisk. Whisk in the coconut milk, stevia, and vanilla. Mix in the coconut flour, salt, and baking soda.
Divide the batter between nine greased foil (not paper!) liners.
Bake the muffins in a preheated 350°F oven until they are set, and a toothpick inserted in their center comes out clean, about 20 minutes.
Cool the muffins for 5 minutes in the pan on a cooling rack, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying. Their appearance is a bit wrinkly, as shown in the photo above, but a light dusting of a powdered sweetener makes them prettier.
Expert Tips
- When measuring coconut flour, it's best to measure it by weight and not by volume. Coconut flour is highly absorbent, so every small deviation from the recipe might result in dry muffins. When it comes to this flour, each teaspoon counts!
- If the batter is extremely thick and difficult to mix, add a tablespoon or two of water.
- As shown in the photos below, muffins made with baking powder are lighter, while those made with baking soda are darker. The flavor and texture are the same.
Recipe FAQs
I add a full tablespoon of vanilla extract to these muffins. This is not a typo. The muffins are delicious with a pronounced vanilla flavor. But if you worry that a full tablespoon would be too much, use just one teaspoon.
In my experience, coconut flour baked goods stick to paper liners (even if you grease them well) and silicone muffin pans, but they don't stick to well-greased foil liners. You can also use parchment liners. But please don't use standard paper liners. The photo below shows how easy it is to remove foil liners.
If you'd like to bake a cake using coconut flour, try this excellent recipe for coconut flour cake.
Serving Suggestions
These muffins are perfect for breakfast or as a quick snack. They go well with coffee (and iced coffee), tea (or iced tea), or milk. If you'd like to turn them into a dessert, you can frost them with this cream cheese frosting or top them with keto chocolate mousse.
Storing Leftovers
Once completely cool, you can keep these muffins in an airtight container in the fridge for up to five days. They keep well! Gently reheat them in the microwave at 50% power, about 10 seconds per muffin. These muffins also freeze beautifully, and you can defrost them in the microwave.
More Muffin Recipes
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Recipe Card
Fluffy Coconut Flour Muffins
Video
Ingredients
- 1 cup canned coconut milk - unsweetened, full-fat; 240 ml
- 4 large eggs
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 1 tablespoon vanilla extract - or 1 teaspoon of coconut extract
- 84 grams coconut flour - ¾ cup; please measure by weight
- Pinch salt
- 1 teaspoon baking soda
- 1 teaspoon powdered sweetener - optional garnish
Instructions
- Preheat the oven to 350°F. Line 9 muffin cups with foil liners (these muffins stick to standard paper liners), and grease the liners.
- Stir the coconut milk well until very smooth. If it's completely separated into water and coconut solids, I transfer the can’s content into a mixing bowl and whisk until smooth.
- In a medium bowl, lightly beat the eggs using a hand whisk. Whisk in the coconut milk, stevia, and vanilla.
- Mix in the coconut flour, salt, and baking soda. The batter should be thick, but if it's extremely thick and difficult to mix (coconut flour is very absorbent and sometimes unpredictable), add a tablespoon or two of water.
- Using a 4-tablespoon scoop, divide the batter between the prepared muffin cups.
- Bake until the muffins are fragrant and set, and a toothpick inserted in their center comes out clean, 18-20 minutes.
- Cool the muffins in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying. You can dust them lightly with a powdered sweetener to make them prettier.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 1 tablespoon of baking powder (gluten-free if needed) instead of 1 teaspoon of baking soda. Make sure the baking powder is fresh and not expired.
- In my experience, coconut flour baked goods stick to paper liners. They sometimes even stick to silicone muffin pans. But they don't stick to greased foil liners. You can also use parchment liners. Just avoid standard paper liners.
- When measuring coconut flour, it's best to measure it by weight and not by volume. Coconut flour is extremely absorbent, so every small deviation from the recipe might result in dry muffins. When it comes to this flour, each teaspoon counts!
- Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for up to five days. Gently reheat them in the microwave at 50% power, about 10 seconds per muffin. These muffins also freeze beautifully, and you can defrost them in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Carol P says
Absolutely delicious! Will definitely be making these again.
Vered DeLeeuw says
I'm so glad you enjoyed these muffins, Carol! Thanks you for the review.