Coconut Flour Muffins Super Fluffy

Perfect for breakfast, they freeze well, so you can make a batch and enjoy it over the course of several weeks. These muffins are tender, very fluffy, and delightfully coconutty. I love having a couple of them with coffee for my breakfast. While I generally prefer a savory breakfast such as steak and eggs or egg muffins, I do find that these tasty muffins are very satiating and can keep me full for several hours.

Ingredients

You’ll only need a few simple ingredients to make these coconut flour muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Canned coconut milk: Make sure you use full-fat coconut milk. Reduced fat coconut milk will produce inferior results. Sweetener: I use stevia, but you can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. You can also use coconut extract. Coconut flour: It’s a wonderful flour substitute and I love baking with it. But since it’s so absorbent, it’s best to measure it by weight and not by volume, or the muffins could turn out too dry. Kosher salt: If using fine salt, use just a pinch. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

Instructions

It’s so easy to make these coconut flour muffins! Scroll down to the recipe card for detailed instructions. Here are the basic steps: In a medium bowl, whisk together the ingredients in the order listed. I usually start with the liquid ingredients, then gradually add the dry ones. If the batter is extremely thick and difficult to mix, add a tablespoon or two of water. Using a 4-tablespoon scoop, 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.

Expert tip

When measuring coconut flour, it’s best to measure it by weight and not by volume. Coconut flour is extremely absorbent so every small deviation from the recipe as written might prove disastrous. When it comes to this flour, each tablespoon counts!

Frequently asked questions

Variations

One way to vary this recipe, mentioned above, is to use a teaspoon of coconut extract instead of a tablespoon of vanilla extract.If you’re not a fan of stevia, you can use a granulated sweetener instead.A tablespoon of lemon zest greatly enhances the flavor of these muffins.

Serving suggestions

These muffins are excellent just as they are. They’re great for breakfast or as a quick snack. If you’d like to turn them into an indulgent dessert, you can frost them with this cream cheese frosting.

Storing leftovers

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time. They also freeze beautifully, and you can defrost them in the microwave.