• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Keto Breakfast Recipes » Coconut Flour Muffins

    Coconut Flour Muffins

    Last updated: Jul 29, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Three  coconut flour muffins served on a white plate.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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.

    Instructions

    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. 

    A six-photo collage showing the steps for baking coconut flour muffins.

    Expert tip

    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

    A full tablespoon of vanilla? Is that a typo?

    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.

    Why do you recommend foil liners?

    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.

    Can I bake these as a cake?

    If you'd like to bake a cake using coconut flour, try this excellent recipe for coconut flour cake.

    Variations

    • 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.

    Serving suggestions

    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.

    Storing leftovers

    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.

    Coconut flour muffins served on a white plate.

    Related recipes

    • Keto Blueberry Muffins
    • Protein Muffins
    • Almond Flour Muffins
    • Keto Chocolate Muffins

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Coconut flour muffins.
    4.98 from 903 votes
    Pin Recipe Share on Facebook Print Recipe

    Coconut Flour Muffins

    These keto coconut flour muffins are wonderfully tender and fluffy. Two of them for breakfast are just perfect with a cup of coffee!
    Prep Time15 mins
    Cook Time20 mins
    Rest time15 mins
    Total Time50 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 9 muffins
    Calories: 124kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    INGREDIENTS

    • 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)

    INSTRUCTIONS

    • 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. 

    WATCH THE VIDEO:

    NOTES

    *Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 1 tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    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.
    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!

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1muffin | Calories: 124kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 238mg | Fiber: 3g | Sugar: 2g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Breakfast Recipes

    • Breakfast Egg Muffins
    • Mushroom Frittata
    • Turkey Hash
    • Egg White Muffins

    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Warm up with some soup!

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023