These coconut flour muffins are so light and fluffy, you won’t believe they are low carb! Made with just 6 ingredients, they take less than 15 minutes to make and are easily customizable! 2 grams net carbs per serving.
Coconut Flour Muffins
When it comes to recipes using coconut flour, my favorites to make include banana bread, chocolate chip cookies, and these coconut flour muffins.
It’s no secret that I love low carb baking. There’s nothing more exciting than giving keto makeovers to traditional desserts and baked goods. It was quite a transition when I started a keto diet, after being used to foods made with white and wheat flour. However, over time, using low carb flours became the norm, and there was very little I couldn’t do with it.
When my friends try my brownies, my blondies, and even my cinnamon bread, they are shocked well I tell them that they are made without grains or white flour. While I tend to favor using almond flour in many of my recipes, I’ve recently loved experimenting with another alternative- coconut flour!
Coconut flour often has quite a mixed reputation. When used successfully, it can transform a quick bread or cookie into something quite delicious and magical. When used incorrectly, you’ll be frustrated at what it can result in. Luckily, I’ve taken all the guesswork out of it and have tried and tested recipes using it, guaranteed to deliver perfect recipes every time…starting with muffins!
I’ve been meaning to share a coconut flour muffin recipe for quite some time. It was one of my first ever recipes I made using this flour, and I continue to make a batch every single week! No grains and no oil are needed, but you’d never tell. The texture is moist and slightly fluffy, with a gorgeous tender crumb. The muffins are pleasantly sweet and with NO coconut flavor, contrary to popular belief!
I had some friends over for coffee the other day and NO ONE believed me when I said these were made with coconut flour- They couldn’t believe how moist and tender they were!
How do you make coconut flour muffins?
- Coconut flour– Be sure to sift your coconut flour, to ensure there are no clumps. Also, no brand of coconut flour is created equal. I used Coconut secret for all my recipes calling for it.
- Baking powder– Gives the muffins a little extra fluffiness and rise.
- Eggs– Room temperature eggs.
- Butter– Salted and softened butter. Dairy free butter can also be used.
- Milk of choice– I used unsweetened coconut milk, but any milk of choice can be used.
- Honey OR keto honey– Gives the muffins some sweetness, and extra moisture. You can also try sugar free maple syrup.
- Vanilla extract– A must for any good muffin or baked goods.
- Mix-ins– Optional, but easy to jazz up the flavors. I added blueberries.
In a small mixing bowl, combine the coconut flour and baking powder and whisk until combined. Next, in a separate bowl, whisk together the eggs, butter, milk, honey, and vanilla extract, until combined. Gently fold through the dry ingredients until combined.
Now, distribute the batter amongst a 12-count muffin tin filled with muffin liners. Bake the muffins for around 15 minutes, or until a toothpick comes out mostly clean. Remove from the oven and allow the muffins to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Tips to make the best keto coconut flour muffins
- Be sure to sift your coconut flour very well before using it. Unlike other flours, coconut often clumps and sticks together.
- Avoid overbaking the muffins, as they continue to cook as they are cooling down.
- For some fun variety, fold through some chocolate chips or shredded coconut.
Storing and freezing coconut muffins
- To store: If you intend to eat the muffins within 2 days, they can be stored at room temperature, in a sealed container. If you’d like it to keep longer, store them in the refrigerator for up to 1 week.
- To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
More keto coconut flour recipes to try
Preheat the oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set aside.
In a mixing bowl, combine your coconut flour with baking powder and mix well. Set aside. In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
Gently fold through your dry ingredients into the wet until combined. Add the blueberries, if using them. Distribute the batter amongst the muffin liners.
Bake the muffins for 15 minutes, before removing from the oven and letting cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1muffin | Calories: 92kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Sodium: 107mg | Potassium: 35mg | Fiber: 2g | Vitamin A: 253IU | Calcium: 33mg | Iron: 1mg | NET CARBS: 2g