Gluten-free and keto coconut flour muffins are tender, fluffy and coconutty. At 95 calories and 3 grams net carbs per muffin, they’re also guilt-free!
These muffins are tender, very fluffy, and delightfully coconutty. At 92 calories and 3 grams net carbs per muffin, I often have two of them with coffee for my breakfast.
I find that these tasty muffins are very satiating and can keep me full for several hours.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty 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 isn’t very good.
Sweetener: I use erythritol. Any granulated sweetener will work.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Coconut flour: It’s a wonderful flour substitute. But since it’s so absorbent, it’s best to measure it by weight and not by volume.
Kosher salt: If using fine salt, use just a pinch.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
How to make coconut flour muffins
It’s easy! Scroll down to the recipe card for the 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 ingredients.
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 twelve greased foil liners.
Bake in a preheated 350°F oven until the muffins are browned and set and a toothpick inserted in their center comes out clean, about 20 minutes.
Tips for making this recipe a success
1. Yes, 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.
2. When measuring the 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!
3. Please use foil liners when baking these muffins. 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.
What about 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.
More tasty coconut flour muffin recipes
Another wonderful muffin recipe that uses coconut flour is this recipe for lemon poppy seed muffins. They are AMAZING. And these keto chocolate muffins are incredibly fluffy and so delicious.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Coconut Flour Muffins
INGREDIENTS
- Coconut oil spray for liners
- 4 large eggs
- 1 cup canned coconut milk, unsweetened, full fat, stirred until smooth
- 1/2 cup granulated sweetener (such as erythritol)
- 1 tablespoon vanilla extract
- 3/4 cup coconut flour (84 grams)
- 1/4 teaspoon Diamond Crystal kosher salt
- 1 teaspoon baking soda
INSTRUCTIONS
- Preheat your oven to 350 degrees F. Line 12 muffin cups with foil liners (they stick to paper liners), and spray the liners with oil.
- In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one. Remember to mix the coconut milk well before using it.
- 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, transfer the batter to the prepared muffin cups, filling them 3/4 full.
- Bake until the muffins are browned and set and a toothpick inserted in their center comes out clean, about 20 minutes.
- Cool the muffins 5 minutes in the pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before enjoying.
More Recipes to Try:
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, Reader's Digest, and Better Homes and Gardens.