These keto 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 the course of several weeks.
These muffins are tender, very 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 or egg muffins, I do find that these tasty muffins are very satiating and can keep me full for several hours.
You'll only need a few simple ingredients to make these coconut flour muffins. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Canned coconut milk: Make sure you use full-fat coconut milk. Reduced fat coconut milk will produce inferior results.
Sweetener: I use stevia, but you can use a granulated sweetener instead.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. You can also use coconut extract.
Coconut flour: It's a wonderful flour substitute and I love baking with it. But since it's so absorbent, it's best to measure it by weight and not by volume, or the muffins could turn out too dry.
Kosher salt: If using fine salt, use just a pinch.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
It's so easy to make these coconut flour muffins! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
In a medium bowl, whisk together the ingredients in the order listed. I usually start with the liquid ingredients, then gradually add the dry ones.
If the batter is extremely thick and difficult to mix, add a tablespoon or two of water.
Using a 4-tablespoon scoop, divide the batter between nine greased foil 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.
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 as written might prove disastrous. When it comes to this flour, each tablespoon counts!
Frequently asked questions
I add a full tablespoon of vanilla extract to these muffins. This is not a typo, and I think they are delicious with a pronounced vanilla flavor.
But if you worry that it would be too much, by all means, use just 1 teaspoon. It should work just as well.
It has been my experience that coconut flour baked goods stick to paper liners. They sometimes even stick to silicone muffin pans. But for some reason, they don't stick to greased foil liners.
If you'd like to bake a cake using coconut flour, try this excellent recipe for coconut flour cake.
- One way to vary this recipe, mentioned above, is to 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 instead.
- A tablespoon of lemon zest greatly enhances the flavor of these muffins.
These muffins are excellent just as they are. They're great for breakfast or as a quick snack.
If you'd like to turn them into an indulgent dessert, you can frost them with this cream cheese frosting.
Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for up to 5 days. Gently reheat them in the microwave on 50% power, about 10 seconds per muffin.
They also freeze beautifully, and you can defrost them in the microwave.
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Coconut Flour Muffins
- 1 cup canned coconut milk unsweetened, full fat (240ml)
- 4 large eggs
- 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
- 1 tablespoon vanilla extract (or 1 teaspoon coconut extract)
- ¾ cup coconut flour (84 grams)
- ¼ teaspoon Diamond Crystal kosher salt (or a pinch of fine table salt)
- 1 teaspoon baking soda* (or 1 tablespoon gluten-free baking powder)
- Preheat your oven to 350 degrees F. Line 9 muffin cups with foil liners (these muffins stick to 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, beat the eggs using a hand whisk. Whisk in the coconut milk, stevia and vanilla, then mix in the coconut flour, salt, and baking soda.
- If the batter is 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 ice cream 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 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.
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