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.
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: 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 the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Coconut flour: This is a wonderful flour substitute. I love baking with it. But 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.
- 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.
Coconut Flour 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 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).
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 tablespoon counts!
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.
It has been my experience that coconut flour baked goods stick to paper liners and even to silicone muffin pans. But they don't stick to well-greased foil liners.
If you'd like to bake a cake using coconut flour, try this excellent recipe for coconut flour cake.
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; you can defrost them in the microwave.
More Muffin Recipes
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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 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 gluten-free baking powder)
- Preheat your oven to 350°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.