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 tasty muffins are incredibly satiating and keep me full for several hours.
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Ingredients
You'll only need a few simple ingredients to make these 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: Please 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: It's best to use pure vanilla extract, not artificially flavored stuff.
- 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.
- Kosher salt: If using fine salt, use just a pinch.
- 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 instead.
- A tablespoon of lemon zest or orange zest greatly enhances the flavor of these muffins.
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. (Photo 1).
- Mix in the coconut flour, salt, and baking soda. (Photo 2).
- 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 (not paper) liners. (Photo 3).
- 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. (Photos 4-6).
Expert Tip
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!
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.
If you'd like to bake a cake using coconut flour, try this excellent recipe for coconut flour cake.
Serving Suggestions
These coconut flour muffins are excellent for breakfast or as a quick snack. They go well with coffee (and iced coffee), tea (including iced tea), hot chocolate, 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 the leftovers in the fridge, in an airtight container, 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
Coconut Flour Muffins
Ingredients
- 1 cup canned coconut milk - unsweetened, full-fat (240 ml)
- 4 large eggs
- 1 ½ teaspoon stevia glycerite - (equals ½ cup sugar)
- 1 tablespoon vanilla extract - (or 1 teaspoon of coconut extract)
- ¾ cup coconut flour - (84 grams)
- ¼ teaspoon Diamond Crystal kosher salt - (or a pinch of any other salt)
- 1 teaspoon baking soda - (or 1 tablespoon of gluten-free baking powder)
Instructions
- Preheat your 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, 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 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.
Video
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, you use 1 tablespoon of gluten-free baking powder instead 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
David
I added chopped walnuts. Simply delicious! I also used almond milk, since I didn't have coconut milk. It's my new favorite muffin recipe!
Vered DeLeeuw
Yay! I'm so glad you enjoyed these muffins, David! It's good to know that almond milk works in this recipe. Thanks for this info.
Betty Scott
These look great. I want to add a cup of frozen fruit. would this cause any issues?
Vered DeLeeuw
Hi Betty,
Great question! Unfortunately, this could cause issues (soggy muffins, muffins falling apart, fruit sinking to the bottom), so it's not recommended.
Nataliia
Hi! Unfortunately, that turned to be way too much soda. Would be good to add a note about soda vs baking powder in the recipe.
Vered DeLeeuw
Hi Nataliia,
I'm sorry about that! The recipe card says to use 1 teaspoon of baking soda or 1 tablespoon of baking powder. Was one teaspoon of baking soda too much? It's always worked for me, and I have made this recipe many times over the years.
Patricia
These look great, can you substitute stevia for maple syrup? what quantity would work? Thanks
Vered DeLeeuw
Hi Patricia,
Maple syrup will add too much liquid to the batter. You can use 1/2 to 3/4 cup of a granulated sweetener, including sugar, brown sugar, or coconut sugar.
Tiffany
Hi! Is it possible to use unsweetened coconut milk in the carton rather than canned?
Vered DeLeeuw
Hi Tiffany,
Unfortunately, that won't work. It needs to be canned, full-fat coconut milk.
Lu
I won’t use any sugar substitutes. Is it possible to use the half a cup of sugar without affecting this recipe? Or agave or maple syrup, or anything like that?
Vered DeLeeuw
Hi Lu,
You can use half a cup of sugar in this recipe.
Andrea
I look forward to making these tomorrow! I wanted to put some additions in them to achieve a type of morning glory muffin with carrot and zucchini (it's that season!). Have you tried additions? Got guidance?
Vered DeLeeuw
Hi Andrea,
I haven't experimented with this type of addition. Grated zucchini will add moisture to the batter, so you'll need to check it and ensure it's not too liquid. If it is, add an extra tablespoon of coconut flour. I hope it's a success!