Coconut 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
Find it online: https://thecoconutmama.com/simple-coconut-flour-muffins/