These one-bowl Coconut Flour Muffins are tender and light. They are made with only coconut flour. These muffins are Paleo, gluten-free, and have keto options.
This is a basic coconut flour muffin. You can use this recipe as a base recipe to create a variety of muffin recipes. The combinations are endless. Consider adding blueberries, dried cranberries, chocolate chips, etc.
These coconut flour muffins are perfect for a quick snack, breakfast-on-the-go, and smearing butter on.
Coconut flour muffin ingredients
Because coconut flour is naturally gluten-free, it requires more binders (eggs) than your typical all-purpose flour. And because it absorbs so much liquid, you need a LOT less coconut flour than you’d normally expect to bake with. (Good quality coconut flour matters too, which is one reason I love to make my own coconut flour.)
I’ve included granulated sugar in the “official” ingredients list, but you can also sub in coconut sugar or monk fruit.
I also recommend using coconut oil (you can DIY coconut oil or buy from the store) instead of butter so you can snag all the health benefits of coconut oil.
Otherwise, these are pretty typical ingredients – chances are good you already have vanilla extract and baking powder on your shelf (although I recommend making your own vanilla extract for superior taste).
How to make coconut flour muffins
I made this recipe as easy as possible. Everything is done in one bowl.
Simply add all of the ingredients to a large mixing bowl and whisk to combine.
Then pour the batter into a muffin pan lined with muffin liners.
Bake until golden brown.
Related recipes:
PrintCoconut Flour Muffins
These one-bowl Coconut Flour Muffins are tender and light. They are made with only coconut flour. These muffins are Paleo, gluten-free, and have keto options.
- Prep Time: 7 minutes
- Cook Time: 25 minus
- Total Time: 32 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large eggs
- 1/4 cup + 2 tbsp granulated sugar (I’ve used coconut sugar and monk fruit successfully)
- 1/4 cup + 1 heaping tbsp coconut flour
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat oven to 350° F. Line a muffin pan with 6 muffin liners
- Add all the ingredients to a large bowl. Using a whisk, stir to combine.
- Pour the batter into the cupcake liners. Divide the batter evenly among the muffin liners The batter should be just below the top of the liner.
- Bake the muffins for 20-25 minutes, until the muffins are golden and a toothpick can be inserted and comes out clean.
Want to make coconut flour blueberry muffins? Simply add in 1/2 cup of blueberries to the batter before baking.
Notes
Nutritional info based on using swerve sweetener. Net carbs do not include sugar alcohols.
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 112.5
- Fat: 8.5g
- Carbohydrates: 15g (1.6g net carbs)
- Fiber: 1.6g
- Protein: 4.9g
FAQ
How can I make this keto-friendly?
You can easily make these coconut flour muffins keto-friendly by using erythritol or monk fruit instead of sugar.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe, I suggest you use only coconut flour or search for an almond flour muffin recipe. Why does this recipe use barely any coconut flour? Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
How do I make coconut flour muffins without eggs?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs. The recipe will be denser and taste different.
How to make an egg substitute:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
How do I store these?
These coconut flour muffins will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep them stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
This recipe was originally published June 4th, 2012 and was updated with new photos and recipe tweaks on February 9th 2021.
Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same
Lynda
This was a great tasting muffin BUT my muffins didn’t look yellow like the pictures; more brownish (like regular wheat bread looks). I think it might be my coconut sugar because it’s a brownish color. So I was wondering what you kind of coconut sugar do you use or did you use something else in the recipe when the pictures were made this year?
Izzie
The yellowness in the pictures above I’d have thought is more down to the eggs used.
Free range or maize fed hens produce a much more yellow, nearly orange yoke.
Darcel
OMG!!! I made these over the weekend and it was so delicious, the entire family loved it. I followed the exact recipe (only addition was a handful of blueberries). It did not last long, I’d be making another batch tonight ? Thank you for sharing.
jennifer
Please, could these muffins be made savory–no sweetness, but with rosemary and garlic, etc? Please advise–I’m not much of a sweets eater!
Mel
i have replaced one egg for 2 tbs of plain yogurt, added butter instead of coconut oil, added dried cranberries and made mini cupcakes ( 14 min at 350F). it was awesome!
Maggy
I’ve just made these muffins using sugar-free maple syrup and they were amazing. I used 5 medium eggs and added cinnamon and a good handful of blueberries. I’m confused by the nutritional breakdown, mainly since the recipe when printed off says that it yields 12, yet the nutritional info says it serves 15??? I’ll definitely do these again but 7.6 grr of carbs is more than I want very often. Love the flavour! Thanks for the recipe.
Ashley Herrera
This recipe was delicious but is it Keto friendly???
Daphney
I doubled the muffins, and made them a little differently, I used:
-Half a cup coconut flour
-1/3 of a cup chea seeds
-Half a cup water
-2 bananas
-somewhere in between a cup and half of a cup apple sauce
-somewhere in between 1/4 cup and half a cup canola oil
-around 1/4 cup coconut oil
-around half a tsp baking powder
-somewhere in between 1 tsp and 1/4 cup baking soda
-around 1/4 cup coconut sugar
-a bit of maple syrup
-a bit of honey
-a few splash’s of almonds milk
-some m&ms on top
It made 9 muffins.
Come to think of it, I didn’t really follow the recipe, but I only hade half the ingredients. It was still delicious!
Anna
Just made these for my son who is on the SCD diet. I followed the recipe exactly and added some blueberries at the end. These we so good. It’s as good as any muffin I’ve ever made. New favorite in my house!
Branda
Just made these. Halved the honey and added 1 cup fresh blueberries and they were perfect. Not too dense or crumbly. Thank you very much! Perfect for my Paleo diet. Can’t wait to try new combinations. My fitness pal recipe calculator put these with my alterations at 7.4g of sugar with only 8.6g of net carbs per muffin. Now I just need the will power not to eat the whole batch!
Gail Marie
seems like a lot of eggs
Vanesa
Do you have nutritional value ?
Mel
I’d made these a couple times before. But this time I made them came out best. A few slight changes(or additions, really): I ued 1/2 cup butter instead of coconut oil. I added roughly a cup of frozen blueberries folded in after the batter was finished mixing and sitting to absorb moisture evenly, and of the 3/4 cup I filled it about 2/3s of the way with coconut four and about 1/3 almond flour.
Came out delicious, perfectly moist without sticking to the unbleached paper muffin liners!
Thank you for the recipe!
Lili
Are these Gluten Free??
The Coconut Mama
Yes 🙂
Corinne
hello,
I was wondering if you had the nutrition info on the muffins, I am type 1 diabetic and insulin dependent and have to count total carbs. I want to try these but would love to know exactly how many carbs.
Thank you,
Karen
Do you have to spray or grease the tins ?
Holly
Hi, I saw you’ve updated the recipe. Could you post the older version? I loved it and I can’t find it.
Thank you
Rebecca
I made these with a few substitutions: I used 2 tbsp greek yogurt in place of one egg, a banana in place of another egg, added candied orange peel syrup in place of honey or maple syrup, and doubled the recipe. The batter was quite thick, and the bottom had started to overcook at 25 mins. But the taste of the candied orange peel was divine!
Kira
Hey! Made these tonight but they didnt turn out great. I followed all of the directions exactly other than adding a little less honey than directed. They turned out like dry eggy pancakes. Very unfortunate. I threw most away.
Leslie
I only use xylitol or stevia for sweetener……no honey or syrup. Do you have bread(s) or muffins etc that DON’T use honey or sugars? I have to be careful with my amount sugar intake, from any source. I find the above mentioned sweeteners work best for me. I also don’t use butter so will sub with coconut oil, or other oils in some cases. I’m less concerned with the fat content than the sugar.
BTW – some recipes I have found say to substitute equal amounts of xylitol for sugar. I find this to be too much so usually use 2/3 or even only 1/2 of the xylitol. Having said that, I’m not good at adjusting recipes. Thank you
Ann
Im in the SAME boat! I can’t have honey or maple syrup and I can not for the life of me find a coconut flour recipe for muffins OR cupcakes that doesn’t have one or the other.
Very depressing.
Daniel
Agave nectar could work wel for you. About 1/2 the sugar but still sweet.
Bethany Beyer
Baker’s chocolate melted into the coconut oil… yaaaaaaas! Do it!!! (I used the whole bar. Next time, two????)
Danni
Hi there,
Just wondering if you could tell me the nutritional content for one of these muffins?
Thanks 🙂
Shani
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
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!
The Coconut Mama
Sounds delicious!!
Nanor Pogosian
I used 5 eggs and 1 heaping tablespoon of greek yogurt. Also used half stick butter instead. They came out really delicious.
The Coconut Mama
Awesome! Thanks for sharing. 🙂
pei
am waiting for these babies to come out of the oven. my house smells heavenly! I added a dollop of Nutella in each 😀
Theresa
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.
Elke
Nutrition Facts
Servings: 15
Amount per serving
Calories 119
% Daily Value*
Total Fat 9.1g 12%
Saturated Fat 6.9g 35%
Cholesterol 65mg 22%
Sodium 99mg 4%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.3g 1%
Total Sugars 6.5g
Protein 2.3g
Vitamin D 6mcg 31%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
I calculated this on Verywellfit.com
Bethany
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
but 6 eggs for 12 muffins is too much! no substitution possible?
Julie
I have wheat and gluten allergies and also egg allergies. Do you have a recommendation for egg substitute?
The Coconut Mama
Hi Julie,
I’m so sorry but I don’t have any recommendations at the moment. We are working on egg free versions of my recipes.
Will keep you posted!
~ Tiffany
Elke
Nutrition Facts
Servings: 15
Amount per serving Calories 119
% Daily Value*
Total Fat 9.1g 12%
Saturated Fat 6.9g 35%
Cholesterol 65mg 22%
Sodium 99mg 4%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.3g 1%
Total Sugars 6.5g
Protein 2.3g
Vitamin D 6mcg 31%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
I calculated this on verywellfit.com
Rachel Lagano
I made them but also added fresh blackberries, coconut flakes, lemon zest and chia seeds. They’re were a bit dense and crumbly but good taste. Also, I had used last of coconut oil for recipe and had to “grease” muffin pan with olive oil. Most of them stuck a little bit to the pan. I think the addition of blackberries tipped the scale for wet ingredients and I should’ve added a bit more coconut flour to soak it up.
Maddie
Do you think if I wanted to add spinach to these, any adjustments should be made? Thanks! Can’t wait to try
LOT
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
How many carbs are in one of coconut flour muffins ?
Maria
Love this recipe. I used ghee in place of coconut oil and tsp of vinegar and my muffins were super moist and delicious!
Lisa
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
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
The Coconut Mama
Solid 🙂
Irene
Solid? How much if mine is in liquid form?
Liv
Hi!
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
I am on weight watchers trying to find out how to take points what are the nutritional info on the coconut muffins
Ben Mena
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
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.
Vanessa
Linda, the pineapple sounds great! Did you use it in place of or in addition to the honey?
elaine
Are these FREEZER-FRIENDLY? if so, 3 months or 6mo? thanks
Alison
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
Alison
Mariella
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
Anyone has the macros for these muffins? Also,has anyone used stevia instead of honey??
Would really appreciate your answer. Thanks!
Chana
What can i use instead of eggs ? Bananas ? Or chia ? Hoe much. ?
Kay
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
I usually make muffins with a 3″ muffin pan. Doe this recipe require a smaller pan?
Kelly
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
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
I wonder, could you add xanthan gum or guar gum as a binder and lighten up on the eggs a little bit?
lisa
well, nevermind. Just read a comment that answered my question!
Charly
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
is it necessary to use raw honey when the muffins will be baked? it is more expensive and will be cooked anyway.
Amber
Do you have nutritional info?
Julia
Great recipe! The muffins came out nice and tasty, it will be great to add tothe family’s breakfast!
Jonnie
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
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
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
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
Can these be saved in the freezer?
Linda
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
If I wanted to add pureed pumpkin or pureed bananas, how much could I add…without ruining the recipe?
Thanks!
Debbie
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
What can be use instead of eggs?
angela
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
I don’t have coconut oil? What else can I use or can I omit?
Leanne
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
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
They look delish!!! Can these be made vegan? Maybe flax eggs?
Renee
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
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
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
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
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
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 🙂
Bethany Beyer
I would try gelatin “eggs.” I’ve made gelatin egg carrot cake with coconut flour and arrowroot. It was dense but delicious. I am sorry to say, I haven’t tried that for this recipe, but now I want to! I’ve done lemon, chia (instead of poppyseed) with blueberries and I am thinking the chia also may help with binding if you are using gelatin eggs. Ps lemon chia blueberry is really good with this recipe, as is! Thanks, Tiffany!
Tash
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
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
Instead of using vanilla and honey I used 1/2 of a mashed banana. Is that alright? 🙂
tanya
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
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
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
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
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
The whole family loved them. Thanks for a great basic recipe. This is my new go to muffin recipe
Candace @ Candida Free Candee
These look amazing, I am making them tonight! I will try some mashed berries as one reader suggested…I can’t wait!
Rachel Olson
Can you substitute light-tasting olive oil for the coconut oil? Thanks!
The Coconut Mama
Hi Rachel! I don’t see any reason why not 🙂 Are you trying to avoid the coconut taste?
Sheela
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
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
xxMel
Sandy Halliday
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
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
I made mini muffins. These are so great! Thanks for the recip
AthenaRose
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
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
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
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
What is the nutritional breakdown on these? Look great!
HICaveGirl
Made these tonight, but mixed half honey and half almond butter. They were dense, but tasty!
Ap_d2001
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
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
How much of each did you add?
Ivy
I made these with cranberries and orange zest so good
The Coconut Mama
Ivy » Ummm that sounds like a great combo!
Nicole
I am on the GAPS diet. Can I leave out the baking soda? Or should I replace it with something?
The Coconut Mama
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
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
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
I’m glad you enjoyed these! Thanks for letting me know how much you liked them! 🙂
suzi
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
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
Good to know! I’ll have to try that next time 🙂
Lauren @ Empowered Sustenance
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
Good to know about the stevia and applesauce combination! I would not have thought to try that! Thanks Lauren 🙂
Briana
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
I’m so glad you like this recipe, Briana 🙂
Theresa
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
I’m glad you enjoyed them, Theresa! Thanks for leaving me a comment and letting me know you tried them 🙂
Holly
Hi, can you post or email your old version of this recipe? I can’t find it and we loved the old version!
Lisa
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
Awesome Lisa! I’m glad you liked them 🙂
AthenaRose
Thank U for that info:)
gmcj32
Hi,If you don’t mind me asking how much fiber and protein did they have?
Lisa
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
Great recipe! I found this amazingly cheap source for coconut flour! So excited: http://www.digestivewellness.com/itempage-1525-24-11-1754.html
Jen
Can Stevia be used instead of honey?
The Coconut Mama
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
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
I will make these this weekend–thanks so much! 🙂
Shirley