Coconut Flour Muffins

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Introduction

These Coconut Flour Muffins are delightfully moist and have a perfect, tender crumb thanks to the rich combination of coconut milk and coconut flour. They are naturally grain-free and can easily be customized with your favorite mix-ins. You’ll love how simple they are to whip up for a quick breakfast or snack.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 muffins

Ingredients

• 2 tbsp coconut oil (melted)
• 1/2 cup coconut flour
• 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1.5 tsp baking powder
• 1.5 tsp vanilla
• 3 eggs
• 6 oz canned coconut milk
• 1/2 cup coconut flakes (optional) (or other mix-in)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 8 paper liners or grease the wells well.
2. In a large bowl, whisk together the melted coconut oil, eggs, canned coconut milk, and vanilla until smooth.
3. In a separate medium bowl, sift together the coconut flour, sweetener, and baking powder.
4. Add the dry ingredients to the wet ingredients. Whisk vigorously until the batter is smooth and no lumps remain. Let the batter sit for 3-5 minutes to allow the coconut flour to absorb the moisture.
5. If using, gently fold in the coconut flakes or your chosen mix-in.
6. Divide the batter evenly among the 8 prepared muffin cups.
7. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Berry: Add the zest of one lemon to the wet ingredients and fold in 1/2 cup of fresh or frozen blueberries.
• Chocolate Chip: Fold 1/3 cup of sugar-free chocolate chips into the batter before portioning.
• Spiced Muffin: Add 1 tsp of cinnamon and 1/4 tsp of nutmeg to the dry ingredients for a warm, spiced flavor.
• Double Coconut: Use toasted coconut flakes as your mix-in and sprinkle a few extra on top of the batter before baking.

Tips for Success

• Ensure your canned coconut milk is well-shaken before measuring, as the cream and liquid can separate.
• Use a whisk to thoroughly combine the wet and dry ingredients; this helps prevent lumps of coconut flour.
• If your muffin tops are browning too quickly, tent the pan with aluminum foil for the last 5-10 minutes of baking.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven until heated through.

FAQ

Can I use a different sweetener?

Yes, you can use an equal amount of your preferred granulated sweetener that measures like sugar.

Why is my batter so thick?

Coconut flour is highly absorbent. The batter should be thick, similar to a quick bread batter. Letting it rest before baking allows the flour to fully absorb the liquid.

Can I use liquid sweetener instead?

It’s not recommended, as liquid sweeteners will change the liquid ratio and can make the muffins too wet.

My muffins are dense. What went wrong?

This is often caused by not whisking the batter thoroughly enough or not letting it rest. Also, ensure your baking powder is fresh.

Can I make these dairy-free?

Yes, this recipe is dairy-free as written. Just ensure your baking powder is aluminum-free if you have other dietary restrictions.

What can I use instead of coconut milk?

For best results, stick with canned coconut milk. Other milks (like almond milk) have different fat and water content and will not yield the same moist texture.