These keto and low carb coconut flour muffins are tender, fluffy and coconutty. At 95 calories and 3 grams net carbs per muffin, they are also guilt free!
These coconut flour muffins are tender, very fluffy, and delightfully coconutty.
At 95 calories and 3 grams net carbs per muffin, I often have two of them with coffee for my breakfast. Unlike high carb, inflammatory wheat muffins, these coconut flour muffins are very satiating and keep me full for several hours.
I do add two full tablespoons of vanilla extract to these muffins – this is not a typo, and I think it’s delicious. But if you worry it would be too much, by all means use just 1 tablespoon.
When measuring the coconut flour, it’s best to measure it by weight and not by volume. Coconut flour is extremely absorbent, and every small deviation from the recipe as written might prove disastrous. 😉
One last tip: please use foil liners when making these coconut flour muffins. It has been my experience that coconut flour baked goods stick to paper liners. They stick even to silicone muffin pans, but for some reason they don’t stick to foil liners.
Leftovers keep well in the fridge for 5 days. Gently reheat them in the microwave on 50% power. They also freeze beautifully.
Another wonderful muffin recipe that uses coconut flour is this recipe for healthy lemon poppy seed muffins. They are AMAZING. Unlike these coconut flour muffins, they are sweetened with stevia, so whether that’s a plus or a minus is up to you, but I’ve been transitioning into using stevia as my sweetener after finding out that sugar alcohols cause one of my teens digestive distress. 😳
Coconut Flour Muffins
- Coconut oil spray for liners
- 4 large eggs
- 1 cup canned coconut milk, unsweetened, full fat
- 1/2 cup granulated sweetener (I used xylitol)
- 2 tablespoons vanilla extract
- 3/4 cup coconut flour (84 grams)
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Line 12 muffin cups with foil liners (they stick to paper liners), and spray the liners with coconut oil.
- In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one.
- Using an ice cream scoop, transfer the batter to the prepared muffin cups.
- Bake until muffins are browned and set and a toothpick inserted in center comes out clean. In my oven, this takes 20-25 minutes.
- Cool 5 minutes in pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before enjoying.