Coconut Flour Muffins Yields 12 Muffins 3/4 cup of coconut flour 1/2 Teaspoon of baking soda 1/4 Teaspoon of sea salt 6 organic eggs 1/2 Cup of coconut oil, melted 1/2 Cup of honey or maple syrup 1 Teaspoon of vanilla extract

Coconut Flour Muffins

Need an easy coconut flour muffin recipe that actually tastes good? Try my simple coconut flour muffins recipes! They’re a hit every time I make them.Coconut Flour Muffins from The Coconut Mama

Baking with coconut flour can be a little tricky. You need to use a lot of eggs to help bind the flour together  so the final product holds up. Coconut flour baked goods are usually a little dense and crumbly. But for anyone who isn’t able to eat wheat or gluten, coconut flour baked goods  are a wonderful substitute!

This is a basic coconut flour muffin recipe. Use this recipe as a base for simple muffins or add orange or lemon zest, dried fruit, or chocolate to this recipe to create your favorite muffin.

Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Coconut Flour Muffins from The Coconut Mama

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Coconut Flour Muffins

Yields 8-12 coconut flour muffins.


  • 3/4 cup of coconut flour
  • 1/2 Teaspoon of baking soda
  • 1/4 Teaspoon of sea salt
  • 6 organic eggs
  • 1/2 Cup of coconut oil, melted
  • 1/2 Cup of honey or maple syrup
  • 1 Teaspoon of vanilla extract


  1. Pre-heat oven to 350 degrees.
  2. In a small bowl, mix all dry ingredients together and set aside.
  3. In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla.
  4. Add dry ingredients and mix well.
  5. Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  6. Scoop batter into prepared muffin pan.
  7. Fill each muffin tin 3/4 full of batter.
  8. Bake for 25-30 minutes.
  9. Let muffins cool before serving.
  10. Store in airtight container in refrigerator.

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3.4 from 5 reviews
Coconut Flour Muffins
Need an easy coconut flour muffin recipe that actually tastes good? Try my simple coconut flour muffins recipes! They're a hit every time I make them.
Serves: 12
  • ¾ Cup of coconut flour
  • ½ Teaspoon of baking soda
  • ¼ Teaspoon of sea salt
  • 6 organic eggs
  • ½ Cup of coconut oil, melted
  • ½ Cup of honey or maple syrup
  • 1 Teaspoon of vanilla extract
  1. Pre-heat oven to 350 degrees.
  2. In a small bowl, mix all dry ingredients together and set aside.
  3. In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla.
  4. Add dry ingredients and mix well.
  5. Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  6. Scoop batter into prepared muffin pan.
  7. Fill each muffin tin ¾ full of batter.
  8. Bake for 25-30 minutes.
  9. Let muffins cool before serving.
  10. Store in airtight container in refrigerator.


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • Danni April 23, 2017, 8:58 pm

    Hi there,

    Just wondering if you could tell me the nutritional content for one of these muffins?

    Thanks 🙂

  • Shani March 16, 2017, 9:22 am

    Hiya just made ur simple coconut flour muffins. Top burst open when I opened the oven and the bottom was very dense..however the top was light and airy. Help..what did I do wrong. Thanks for all your great receipes.
    Hope u can help. Shani x

  • Wymomma January 23, 2017, 7:17 pm

    I subbed 1/4 c cocoa powder for 1/4 c coconut flour. (Before I read the comment to just add it) Added in frozen dark sweet cherries and dark chocolate chips. ? Smelling them bake right now! Yum!

  • Nanor Pogosian January 21, 2017, 9:55 am

    I used 5 eggs and 1 heaping tablespoon of greek yogurt. Also used half stick butter instead. They came out really delicious.

  • pei January 21, 2017, 1:56 am

    am waiting for these babies to come out of the oven. my house smells heavenly! I added a dollop of Nutella in each 😀

  • Theresa January 19, 2017, 1:36 pm

    Do you know the carb count for your coconut muffins? I know it can’t be much (just the honey I guess) – just wondering, and I added 1 cup blueberries from our property to the recipe.
    Thank you.

  • Bethany December 21, 2016, 8:37 pm

    These were great. I did plain, so they were a little plain ?, but otherwise moist, a good texture, and flavor! I am going to try cranberry orange tomorrow. Thank you so much! I ❤️ Coconut!!

  • anna October 27, 2016, 7:21 am

    but 6 eggs for 12 muffins is too much! no substitution possible?

  • Julie June 22, 2016, 3:56 pm

    I have wheat and gluten allergies and also egg allergies. Do you have a recommendation for egg substitute?

  • Maddie June 11, 2016, 1:57 pm

    Do you think if I wanted to add spinach to these, any adjustments should be made? Thanks! Can’t wait to try

  • LOT June 11, 2016, 11:50 am

    Just made them, I ‘m not sure about the flour I used, but it sucked up all the moisture, I was getting worried so I added 1 cup of milk and the batter became more familiar to me.
    Tasted good at the end but I think I will go back to my bulletproof almond flour muffins.
    Thanks for sharing!

  • Shirley May 3, 2016, 6:19 am

    How many carbs are in one of coconut flour muffins ?

  • Maria April 29, 2016, 6:13 am

    Love this recipe. I used ghee in place of coconut oil and tsp of vinegar and my muffins were super moist and delicious!

  • Lisa April 6, 2016, 9:14 pm

    Wow! What a great recipe! I have never taken the time to comment on a recipe before. Very moist and not at all crumbly. Made a batch this afternoon with blueberries. Whole family loves them. So much so, I have a second batch baking right now. Making blueberry again but added some shredded coconut. Love all the other ideas – peanut butter/banana/chocolate – sounds like a dream. The orange and cranberry is another must try. Thank you for this recipe!

  • clare April 3, 2016, 1:05 pm

    Hello. This may sound like a silly question. When me surfing the coconut oil do you measure the quantity when in solid or melted?
    I love, love your site
    Clare, Belfast, Northern Ireland xx

  • Liv March 14, 2016, 10:02 am

    I don’t normally comment but I actually wanted to come back here just to thank you for posting this recipe. It’s amazing!!!! I made it a week or a week and a half ago, and I’m coming back to make it again. XD I love that it’s so simple and easy to make. Sometimes I’m in a quick fix and just want some muffins without having to buy a list of 25+ ingredients. XD These ingredients are things I always have on hand, so it’s such a breath of fresh air to see a recipe that doesn’t require running to the store every time I want to fix up something yummy. I love that this recipe is short, simple, and sweet, and I can modify it however I like (with simple changes, like adding cinnamon and chia, or maybe turmeric and ginger). This recipe is the perfect slate. You can eat it how it is or use it as a base to work up from, and just add whatever flavors you like. I love it. <3 Thank you, thank you, thank you. 😀 This is the recipe I've been looking for (unsuccessfully) for the last year now. XD I'm so glad I found this. I finally found the one. Haha 🙂

  • Marie January 30, 2016, 11:21 am

    I am on weight watchers trying to find out how to take points what are the nutritional info on the coconut muffins

  • Ben Mena January 22, 2016, 4:56 pm

    I find that a lot of coconut flour recipes have that grainy/gritty taste of coconut.
    Will using a blender on the flour before mixing with other ingredients help?
    Other suggestions? Much appreciated.
    Also, how can you get more rise and less denseness with coconut flour muffins?

  • Linda December 28, 2015, 11:07 am

    Made these with 1/2 cup melted kerrigold grass fed butter, and 1/3 cup puréed pineapple tidbits with juice( the kind in 100% fruit juice) and while I was blending the pineapple I added 2 tablespoons xylitol sweetener into the puréed pineapple while it was in the blender. The fiber from the pineapple gives the muffin a pound cake texture and honestly , they taste like little pound cake muffins! They are better if you put them in the fridge overnight and then eat them. when I make them like this, it makes 9 muffins. I butter the muffin pan really well so they get nice and browned on the outside. Super easy recipe and takes only about ten minutes to put together. Oh, I use eggs from my local farm in town.

  • elaine October 6, 2015, 1:55 pm

    Are these FREEZER-FRIENDLY? if so, 3 months or 6mo? thanks

  • Alison July 28, 2015, 11:32 pm

    Hi , I would like to make these today but when you say 1/2 cup of coconut oil melted do I used 1/2 cup of solid then melt or melt then measure ? The later I will use more so just want to get measurements right .
    Kind regards

  • Mariella July 10, 2015, 3:08 am

    Wow, sounds like really very yummy muffins. I will try this recipe for our next picnic. I am sure my niece is going to love them. Many thanks for sharing this lovely recipe with us. By the way, your free book is awesome as well. Thanks 🙂

  • zahra June 29, 2015, 10:00 pm

    Anyone has the macros for these muffins? Also,has anyone used stevia instead of honey??
    Would really appreciate your answer. Thanks!

  • Chana June 27, 2015, 6:41 pm

    What can i use instead of eggs ? Bananas ? Or chia ? Hoe much. ?

  • Kay June 11, 2015, 9:29 am

    Just made these and they are amazing!!! I substituted the coconut oil for 1/2 cp applesauce and 1tbsp canola oil. These are moist and soooo delicious! Thank you for the recipe!!

  • Jane May 19, 2015, 5:19 am

    I usually make muffins with a 3″ muffin pan. Doe this recipe require a smaller pan?

  • Kelly April 25, 2015, 7:32 pm

    These are fantastic! Added frozen blueberries and they came out great. I have always loved the flavor of coconut and these had great flavor. Thank you!

  • Kalin March 15, 2015, 4:31 pm

    I just made these and they are fabulous! I used butter instead of coconut oil as I didn’t have any virgin coconut oil and they are delicious

  • lisa February 23, 2015, 1:25 pm

    I wonder, could you add xanthan gum or guar gum as a binder and lighten up on the eggs a little bit?

    • lisa February 23, 2015, 1:26 pm

      well, nevermind. Just read a comment that answered my question!

  • Charly February 12, 2015, 1:04 am

    I’m making these right now, the batter already tasted great. Next time I’m gonna try to sub some of the coco oil as they are literally frying in the oven. Maybe a bit of almond milk instead. I’ll see how it turns out.

  • mainiac January 29, 2015, 5:18 am

    is it necessary to use raw honey when the muffins will be baked? it is more expensive and will be cooked anyway.

  • Amber January 19, 2015, 1:45 pm

    Do you have nutritional info?

  • Julia January 18, 2015, 9:15 am

    Great recipe! The muffins came out nice and tasty, it will be great to add tothe family’s breakfast!

  • Jonnie January 17, 2015, 9:52 am

    Hi! I’m anxious to start baking with my coconut flour! Your recipe for basic muffins calls for 6 eggs. I use jumbo sized and was wondering if I could cut back to 5? Thanks in advance!

  • Natalia December 15, 2014, 4:21 pm

    Made this muffins the other day, and it was great. I’m making another batch now! Thank you so much for this nice and easy to make recipe! I will be trying the other ones for sure!

  • Alliene December 13, 2014, 1:06 am

    I used butter instead of coconut oil. Also, I cut down the eggs to 4 and added a teaspoon of xanthan gum. The xanthan gum binds everything together and the result is a less eggy product. Perhaps less than one tsp is necessary, I haven’t experimented much with it. But it doesn’t affect the taste at all. I also added a half cup of vanilla yogurt to add back the moisture that the two deleted eggs would have contributed. I didn’t get to tast the muffins though, because all four of my kids each gobbled down three. They said the muffins were the best I’ve made so far. Before I used xanthan gum, the kids hated the coconut flour baked goods because they were just too eggy, as they said. So I figured out that xanthan gum was a good way to skirt around that problem. However, I do not know to what extent the xanthan gum would allow me to cut down on eggs. It’s possible I only needed one or two eggs. There’s a lot of experimentation to do.

    • lisa February 23, 2015, 1:28 pm

      Alliene, how has the experiment gone?? Was thinking of doing the same but I wasn’t sure how much xanthan gum to add and how many eggs to reduce to. I didn’t think about adding yogurt, though, was just going to add a bit of heavy cream or coconut milk.

  • Liezel November 3, 2014, 6:41 am

    Can these be saved in the freezer?

  • Linda October 28, 2014, 8:14 pm

    Made these coconut flour muffins today but made a few changes.. I puréed canned pineapple rings ( the ones with the 100% juice in the can) and used 1/2 cup plus 1 tablespoon and added 1 heaping teaspoon of dry Stevia in The Raw, and 1/4 cup erythritol powder. I used 1/2 cup of softened Kerrygold unsalted butter and 1 teaspoon melted coconut oil. They came out really moist and tasted similar to a lightly sweetned vanilla pound cake. Next time I am going to add fresh cranberries and a few tablespoons Orange juice and fresh grated orange rind. I think this is the best coconut flour recipe I have nade so far. Just delicious!! Thank you Coconut Mama for the recipe!

  • Heather October 26, 2014, 2:53 pm

    If I wanted to add pureed pumpkin or pureed bananas, how much could I add…without ruining the recipe?


  • Debbie October 11, 2014, 3:41 pm

    I’m looking for grain free muffin recipes to get my carboholic kids away from grains. However I am sensitive to eggs. Do you know if I can sub chia “eggs” for some of the eggs in this recipe?

  • Madhu MISTRY October 11, 2014, 3:17 pm

    What can be use instead of eggs?

  • angela September 25, 2014, 7:12 pm

    What can i use instead of coconut oil? can i use Evoo? i only have coconut oil spray and i doubt that will help here and about the raw honey, can i just use stevia for sweetness? thank you

  • Angela September 25, 2014, 8:15 am

    I don’t have coconut oil? What else can I use or can I omit?

  • Leanne September 6, 2014, 9:47 pm

    These are super delicious. What a great recipe! I adore lemon pound cake so I added orange zest and 6 tablespoons of lemon juice; everything else as per your original recipe. So amazingly good! The whole family loves them. Thank you! I’ve been so disappointed with gluten-free baking in the past and this recipe was a pleasant surprise.

  • AJ September 3, 2014, 4:41 pm

    Tried this recipe with the nieces today, it was a great hit! will definitely be making them again. taste great plain, and even better with a thin spread of jam! can’t wait to try out other variations. thanks for the simple but tasty recipe!

  • Puja August 25, 2014, 6:36 pm

    They look delish!!! Can these be made vegan? Maybe flax eggs?

  • Renee August 11, 2014, 6:02 am

    I have a question. I made these the other day, they turned out well and are delicious!! But I used tin liners, do you use them or just pour batter straight into muffin tin?

  • ItzAl August 10, 2014, 11:33 am

    I just made these, and I have to say right away that they turned out so much better than my first attempt baking with coconut flour (I made cookies – the hardest, driest excuse for cookies ever).

    These are dense but not dry. I added blueberries to half the batter, which added bites of sweetness. I added applesauce and pumpkin spice to the other half. The apple sauce made the mixture much more liquid but the muffins turned out great. I think these were the favorites!

  • Renee August 9, 2014, 10:39 am

    Just made these, they’re delicious!! I made 2 adjustments, I added 1/2 cup unsweetened coconut flakes and lemon zest and juice from 1/2 lemon.

    I really love the added coconut and lemon. I can’t wait to try other commenters suggestions as well, I think they’ll make a great on the go breakfast or just a treat.

    • christine September 28, 2014, 10:03 am

      I LOVED these! I used half coconut oil and ghee and put some dried cranberries in the mix. Also used some coconut sugar and less honey. Basically what i loved is this was easy to mess with cause I hate following recipes (that is why I am not known for my baking 😉 My son is suspicious of me always trying to make everything healthy and asked which vegetable I put in them this time. He had one and loved it. He’s trying to have a third but I think two is good! Anyway thank you. Love the suggestion of adding lemon and zest I will do that next time!

  • Eman August 6, 2014, 11:16 am

    Just made these! Super delicious! I find with coconut flour recipes they generally call for a LOT of eggs, and that bothered me cos I was tasting a lot of the egg in the recipe, so I tried this recipe with 4 eggs instead of 6 and it came out beautifully!

  • Jessica July 31, 2014, 6:25 am

    Hi, my family is going gluten free and I have an egg allergy. Is there anyway to sub eggs with coconut flour? Flaxseed, chai seeds, etc??? We only use whole food ingredients so no egg substitute! Thanks 🙂

  • Tash July 22, 2014, 11:29 pm

    I am making this recipe now but instead of raw honey I’ve added rice malt syrup and some white choc chips. And teenagers loved them, win for mum yeah

  • Laura July 11, 2014, 4:48 pm

    I was worried because the batter was very thick but I just tasted one (hot out of the oven – couldn’t wait they looked so good!) and they are delicious. I followed the recipe to a T and added frozen blueberries after the resting period. Can’t wait to make them again with other add-ins!

  • Monique June 19, 2014, 7:32 am

    Instead of using vanilla and honey I used 1/2 of a mashed banana. Is that alright? 🙂

  • tanya May 20, 2014, 10:19 am

    I made this recipe adding a mashed banana for taste. flavor was good, but the muffins were kind of oily. I think less coconut oil might be better.

  • Lindsay b April 30, 2014, 10:08 pm

    Best coconut flour recipe yet! I added the juice and peel of one lemon plus a mashed banana and dried cranberries. So easy and delicious. Great for my 16 mo old, thank you!!

  • Carol April 23, 2014, 8:39 pm

    First coconut flour baking recipe I’ve found that actually works! Super easy, simple ingredients and tastes super. Will be serving these with some mascarpone or yoghurt tonight. Thank you!

  • Michelle April 11, 2014, 4:32 pm

    Thank you! I just made these & Wow, what a beautiful surprise! I added the zest of one lemon as well. Very light & very satisfying. Mine were done @ 22 minutes however. Probably the best use of coconut flout yet;)

    I’m now going to try another reader’s version- cranberries & orange zest.

  • Inaz March 31, 2014, 1:19 am

    Thanks Tifanny for sharing this awesome recipe! I made these muffins today (halved), but subbing psyllium husks (sp?) and water and stevia for the honey (2Tbsp PH / 1/4 water / few drops of stevia to taste).
    I also added some fresh grated coconut into the batter. They taste great. Will be making them again and again, and may try different variations next time, like adding fruits or nuts etc.
    Thanks again!

  • Cristy March 28, 2014, 3:04 am

    The whole family loved them. Thanks for a great basic recipe. This is my new go to muffin recipe

  • Candace @ Candida Free Candee January 31, 2014, 6:15 pm

    These look amazing, I am making them tonight! I will try some mashed berries as one reader suggested…I can’t wait!

  • Rachel Olson January 22, 2014, 12:29 pm

    Can you substitute light-tasting olive oil for the coconut oil? Thanks!

    • The Coconut Mama January 22, 2014, 1:25 pm

      Hi Rachel! I don’t see any reason why not 🙂 Are you trying to avoid the coconut taste?

  • Sheela December 15, 2013, 6:07 pm

    Thanks for sharing this great recipe. I just made these muffins and they tasted AWESOME. I added blueberries to half the batter and it came out exceptionally good. Thanks again!

  • Mel October 27, 2013, 8:02 pm

    Hiya, I’ve just recently made some coconut muffins (unfortunately it wasn’t this one) and they’ve turned out all crumbly and not really able to be eaten as muffins/cupcakes – I don’t want to waste them so I was wondering if you could tell me or point me in the right direction how I may turn them into a caramel pudding or something similar. I am very new to the alternative flours.
    Thank you

  • Sandy Halliday October 25, 2013, 7:27 am

    I’ve just been looking for a recipe like this. Have everything to hand except 6 eggs. There’s recipe on my organic coconut flour packet for Walnut Raisin Muffins that only needs 3 eggs. I think I’ll try that. It sounds yummy!

  • gmcj32 September 13, 2013, 10:14 am

    Great recipe. Most of the coconut flour recipes call for other flours and xanthar gum(sp). I wanted something simple and good and that’s what I found when I baked these. I swapped agave nectar since I didn’t have honey and added a little water, because they seemed dense. My son loved them so I can make them for his breakfast. He is a picky eater. I wanted him to get some good nutrients in the morning and these have protein and fiber. I love them too! thanks for posting this recipe.

  • Jennifer September 8, 2013, 1:38 pm

    I made mini muffins. These are so great! Thanks for the recip

  • AthenaRose September 4, 2013, 9:37 am

    mine came out way too heavy but i didn’t use the honey either..i’m a diabetic so can’t use honey or agave..Didn’t have a 3/4 c so used 1/2 c and 1/4 ?

  • Melanie June 25, 2013, 4:17 pm

    Just baked these and they are SO tasty! I was pleasantly surpised because I tried another coconut flour recipe a few days ago and they did not turn out well!
    Thank you for this recipe! I will definitely be making these again 🙂 I would like to add some fruit next time!

  • staci June 9, 2013, 6:01 pm

    I have found that for ME (regular paleo-eater), they don’t actually need the honey! This time I added mashed raspberries, they’re really good! 🙂

  • Monique Salazar May 22, 2013, 3:58 pm

    So I made these by the recipe except I swapped honey for organic maple syrup because that’s what I had in my pantry. They’re so good. I had some leftover eggs whites from making homemade mayo that I wanted to use up, so I made these again but I first whisked the 2 egg whites, then I added some flaxseed and water, plus 4 eggs. They’re even lighter and fluffier. Thanks for the recipe, so simple and easy to make.

  • Deanna March 18, 2013, 3:37 pm

    What is the nutritional breakdown on these? Look great!

  • HICaveGirl March 3, 2013, 9:15 pm

    Made these tonight, but mixed half honey and half almond butter.  They were dense, but tasty!

  • Ap_d2001 February 20, 2013, 10:38 am

    I tried this with coconut flour. I needed 2 eggs instead of two and I added 1 tbsp almond butter. I needed to cook this for 5 mins.

  • Joshandtrina December 19, 2012, 2:01 am

    I cut the recipe in half. It made 4 regular sized muffins. I used maple syrup instead of honey. I felt like something awesome ( the family had dr pepper cake and brownies… I was tempted ) to really satisfy my cravings. So I experimented. I put mashed banana and peanut butter in 2, cocoa in 1, and then fresh lemon in another. WOW lemon goes well with coconut flour, cocoa was the usual awesome, and the most amazing one was the banana and pb, I couldnt believe how these muffins were just like regular muffins in every way. Thank you for this!!

    • pke November 19, 2013, 8:25 pm

      How much of each did you add?

  • Ivy December 1, 2012, 4:45 pm

    I made these with cranberries and orange zest so good

    • The Coconut Mama December 1, 2012, 9:07 pm

      Ivy » Ummm that sounds like a great combo!

  • Nicole September 14, 2012, 2:36 pm

    I am on the GAPS diet. Can I leave out the baking soda? Or should I replace it with something?

    • The Coconut Mama September 16, 2012, 6:55 pm

      Sorry I didn’t get back to you sooner! I was out of town. I think these will work just fine without the soda. They will not be as fluffy, but I think they will still taste good :).

      • Lucie January 18, 2015, 10:45 pm

        You could try separating the eggs and whipping the whites to get more air into the mixture. No idea if that would work since coconut is a heavy flour but with six eggs it could make a difference.

  • Katrina Pelters September 4, 2012, 7:11 am

    I wanted to say THANK YOU! My daughter has only 2 safe foods, Chicken and Eggs due to severe food allergies. We have been trialing coconut for about 2 months now and it has been a pass.. we’ve never had a grain so no cupcakes, muffins, bread, etc. I found this recipe and made it for her the first time on Saturday.. they were AMAZING! I changed the honey to agave nectar light and dropped the quantity to 1/3 cup (she’s got sugar intolerance issues). I can’t believe how good they are!!! can’t wait to try some other stuff with the muffins!! Thank you!

    • The Coconut Mama September 4, 2012, 8:12 am

      I’m glad you enjoyed these! Thanks for letting me know how much you liked them! 🙂

    • suzi October 29, 2013, 10:15 am

      Good for you for finding recipes for your daughter. There are many. But, one ingrediant I noticed that I have read alot about….is the agave. Beware of it. It is highly processed. Do you like raw local honey, or maybe maple syrup?

  • Serena August 16, 2012, 2:41 pm

    I love baking with coconut flour. If you add 2 tablespoons of psyllium powder it will change the consistency and make it less crumbly, The results will be moist and soft with a better mouth feel. You will have to play with the amount of flour/liquid to get it right though.

    • The Coconut Mama August 17, 2012, 9:45 am

      Good to know! I’ll have to try that next time 🙂

  • Lauren @ Empowered Sustenance August 9, 2012, 11:07 am

    These look delicious! I love how simple the recipe is, too. Sometimes its fun to experiment with new ingredients, but I am always very happy to find a recipe that calls for ingredients I can find in my pantry! Jen, in the second comment, asked about a stevia replacement for the honey. I have found that using applesauce and stevia can replace the honey in coconut flour recipes. I’m posting a stevia sweetened coconut flour cake soon that will include the ratios!

    • The Coconut Mama September 16, 2012, 6:54 pm

      Good to know about the stevia and applesauce combination! I would not have thought to try that! Thanks Lauren 🙂

  • Briana July 12, 2012, 1:04 pm

    This recipe is fantastic (and just what I have been looking for!). I have made it twice and varied the recipe a little both times. I used stevia one time and coconut nectar the next – both worked well as honey substitutes. I also added blueberries and bananas. For a special treat, I added a little bit of coconut butter on top. Thanks so much!

    • The Coconut Mama July 12, 2012, 1:11 pm

      I’m so glad you like this recipe, Briana 🙂

  • Theresa July 6, 2012, 7:52 pm

    Just made a batch for my GF/DF, grain, refined sugar free toddlers, added 1 raw apple peeled and chopped and handful of sultanas plus 1/2 tsp cinnamon – absolutely the best coconut flour muffins I have made so far! Will be using this as a base for all my kids muffins from now on – Thank you!

    • The Coconut Mama July 7, 2012, 10:34 pm

      I’m glad you enjoyed them, Theresa! Thanks for leaving me a comment and letting me know you tried them 🙂

  • Lisa July 5, 2012, 10:16 am

    Just had to say that I tried one and they are delicious! I plugged the nutrition info in My Fitness Pal and they are 20 carbs/14 grams of sugar each. Not bad!

    • The Coconut Mama September 16, 2012, 6:53 pm

      Awesome Lisa! I’m glad you liked them 🙂

      • AthenaRose September 4, 2013, 7:42 am

        Thank U for that info:)

    • gmcj32 September 13, 2013, 10:09 am

      Hi,If you don’t mind me asking how much fiber and protein did they have?

  • Lisa July 5, 2012, 8:46 am

    I just happened to stumble upon this recipe, and I am making a batch up right now! I’m on a low carb/low sugar diet, but I’m also trying to cook healthier for my BF since he eats a lot of crap/sugar. He doesn’t like the coconut flavor, but he has tried some stuff I made with coconut flour and liked it. So, I was happy to have everything on hand. I am using refined coconut oil so it doesn’t have much of the coconut taste. I am debating on adding some cinnamon or pumpkin! Maybe I’ll just have him try the basic recipe first before adding anything else.

  • Judy Lang July 3, 2012, 11:25 am

    Great recipe! I found this amazingly cheap source for coconut flour! So excited:

  • Jen June 6, 2012, 3:44 am

    Can Stevia be used instead of honey?

    • The Coconut Mama June 6, 2012, 7:24 am

      I haven’t used stevia in this recipe, so I’m not sure :(. If you try it, please let me know how it turns out!

    • Seda November 22, 2015, 2:51 pm

      I have just made some with stevia and they turned out great 🙂 I used 3tbs which I must admit is quite strong, so unless you’re a sweet-tooth I think 2tbs would be sufficient. I also replaced coconut oil with a packet of “Oatly Healthy Oat Cream” as I didn’t have any coconut oil around. It worked out just fine, although the oat cream has xantham in it. Some people don’t get on well with this, but it works for me.

  • Shirley @ gfe June 5, 2012, 7:48 am

    I will make these this weekend–thanks so much! 🙂