These coconut flour muffins are tender and fluffy and perfect for breakfast. They freeze well, so you can make a batch and enjoy it over several weeks.
These muffins have the absolute best texture and are delightfully coconutty. I love having a couple of them with coffee (or iced coffee) for breakfast. While I generally prefer a filling savory breakfast like steak and eggs, beef sausage, or shakshuka, these delicious muffins are incredibly satiating and keep me full for several hours.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Canned coconut milk: Please use full-fat coconut milk. Reduced-fat coconut milk will produce inferior results.
- Sweetener: I use stevia glycerite, but you can use a granulated sweetener instead if you prefer.
- Vanilla extract: Sometimes, I use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.
- Coconut flour: Please measure it by weight.
- Optional but good: A tablespoon of lemon or orange zest greatly enhances the flavor of these muffins.
Flavor Variations
For added texture and flavor, you can add ¼ cup of chopped nuts, fresh blueberries/cranberries, or chocolate chips (plus a few to scatter on top of the muffins), as shown in the photos below. I also make a pumpkin muffin version that has its own dedicated page.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Beat the eggs. Whisk in the coconut milk, stevia, and vanilla. Mix in the coconut flour, salt, and baking soda. Divide the batter between nine greased foil liners.
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. Their appearance is a bit wrinkly, as shown in the photo above, but a light dusting of a powdered sweetener makes them prettier.
These muffins were delicious. I added fresh blueberries to the recipe.
Leslie Gillenson
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Recipe Tips
- When measuring coconut flour, it's best to measure it by weight and not by volume. Coconut flour is highly absorbent, so even slight deviations from the recipe can result in dry muffins. When it comes to this flour, each teaspoon counts!
- If the batter is extremely thick and difficult to mix, add 1 to 2 tablespoons of water.
- As shown in the photos below, muffins made with baking powder are lighter in color, while those made with baking soda are darker. The flavor and texture are the same.
Recipe FAQs
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. However, if you're concerned that a full tablespoon would be too much, use just one teaspoon.
In my experience, coconut flour baked goods tend to stick to paper liners (even when well-greased) and silicone muffin pans, but they don't stick to well-greased foil liners. You can also use parchment liners, but please don't use standard paper liners. The photo below shows how easy it is to remove foil liners.
If you'd like to bake a cake using coconut flour, try this excellent recipe for coconut flour cake.
Once completely cooled, you can keep these muffins in an airtight container in the fridge for up to five days. They keep well! Gently reheat them in the microwave at 50% power. You can also freeze the cooled muffins in freezer bags for up to three months and thaw them in the microwave.
Recipe Card
Fluffy Coconut Flour Muffins
Video
Ingredients
- 1 cup canned coconut milk - unsweetened, full-fat; 240 ml
- 4 large eggs
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 1 tablespoon vanilla extract - or 1 teaspoon of coconut extract
- 84 grams coconut flour - ¾ cup; please measure by weight
- Pinch salt
- 1 teaspoon baking soda
- 1 teaspoon powdered sweetener - optional garnish
Instructions
- Preheat the oven to 350°F. Line 9 muffin cups with foil liners (these muffins stick to standard 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 contents into a mixing bowl and whisk until smooth.1 cup canned coconut milk
- In a medium bowl, lightly beat the eggs using a hand whisk. Whisk in the coconut milk, stevia, and vanilla.4 large eggs, 1 ½ teaspoon stevia glycerite, 1 tablespoon vanilla extract
- Mix in the coconut flour, salt, and baking soda. The batter should be thick, but if it's extremely thick and difficult to mix (coconut flour is very absorbent and sometimes unpredictable), add a tablespoon or two of water.84 grams coconut flour, Pinch salt, 1 teaspoon baking soda
- Using a 4-tablespoon 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 in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying. You can dust them lightly with a powdered sweetener to make them prettier.1 teaspoon powdered sweetener
Notes
- Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 1 tablespoon of baking powder (gluten-free if needed) instead of 1 teaspoon of baking soda. Make sure the baking powder is fresh and not expired.
- In my experience, coconut flour baked goods stick to standard paper liners. They sometimes even stick to silicone muffin pans, but they don't stick to greased foil liners. You can also use parchment liners.
- When measuring coconut flour, it's important to measure it by weight and not by volume. Coconut flour is extremely absorbent, so every small deviation from the recipe might result in dry muffins. When it comes to this flour, each teaspoon counts!
- Once completely cool, you can keep these muffins in an airtight container in the fridge for up to five days. They keep well! Gently reheat them in the microwave at 50% power. You can also freeze the cooled muffins in freezer bags for up to three months and thaw them in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lisa says
We live in the mountains. What adjustments do I make for baking at 5,200 ft altitude?
Vered DeLeeuw says
I'm not sure, Lisa. I'm sorry!
leslie gillenson says
these muffins were delicious
i added fresh blueberries to the recipe
leslie
Vered DeLeeuw says
Yaaay! I'm so glad you liked these muffins, leslie!
Susan Christie says
Can you substitute maple syrup for the sugar ?
Vered DeLeeuw says
Hi Susan,
Unfortunately, you can't. That would add too much liquid. You can use stevia or any granulated sweetener to equal 1/2 cup of white sugar.
Betty Scott says
These look great. I want to add a cup of frozen fruit. would this cause any issues?
Vered DeLeeuw says
Hi Betty,
Great question! Unfortunately, this could cause issues (soggy muffins, muffins falling apart, fruit sinking to the bottom), so it's not recommended.
David says
I added chopped walnuts. Simply delicious! I also used almond milk, since I didn't have coconut milk. It's my new favorite muffin recipe!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed these muffins, David! It's good to know that almond milk works in this recipe. Thanks for this info.
Nataliia says
Hi! Unfortunately, that turned to be way too much soda. Would be good to add a note about soda vs baking powder in the recipe.
Vered DeLeeuw says
Hi Nataliia,
I'm sorry about that! The recipe card says to use 1 teaspoon of baking soda or 1 tablespoon of baking powder. Was one teaspoon of baking soda too much? It's always worked for me, and I have made this recipe many times over the years.
Patricia says
These look great, can you substitute stevia for maple syrup? what quantity would work? Thanks
Vered DeLeeuw says
Hi Patricia,
Maple syrup will add too much liquid to the batter. You can use 1/2 to 3/4 cup of a granulated sweetener, including sugar, brown sugar, or coconut sugar.
Kathleen Hocken says
Hello my grandson is type one diabetic. This recipe sounds great. Can I use 2% milk in place of oat milk? I have the rest of the ingredients. Also wondering if I can add 1/2 cup of unsweetened coconut. Thank you
Vered DeLeeuw says
Hi Kathleen,
2% milk should work, but I would add 2 tablespoons of melted and slightly cooled unsalted butter to add some fat. You can also add 2 tablespoons of oil, including coconut oil.
Adding shredded coconut would be an experiment. It could result in dry muffins. Check the batter and if it seems very dry, add 2 extra tablespoons of milk.
Tiffany says
Hi! Is it possible to use unsweetened coconut milk in the carton rather than canned?
Vered DeLeeuw says
Hi Tiffany,
Unfortunately, that won't work. It needs to be canned, full-fat coconut milk.
Lu says
I won’t use any sugar substitutes. Is it possible to use the half a cup of sugar without affecting this recipe? Or agave or maple syrup, or anything like that?
Vered DeLeeuw says
Hi Lu,
You can use half a cup of sugar in this recipe.
Andrea says
I look forward to making these tomorrow! I wanted to put some additions in them to achieve a type of morning glory muffin with carrot and zucchini (it's that season!). Have you tried additions? Got guidance?
Vered DeLeeuw says
Hi Andrea,
I haven't experimented with this type of addition. Grated zucchini will add moisture to the batter, so you'll need to check it and ensure it's not too liquid. If it is, add an extra tablespoon of coconut flour. I hope it's a success!