Coconut Flour Muffins

This is the best easy Coconut Flour Muffins recipe you’ll find. You’ll need 7 ingredients to make these gluten free, paleo muffins. You can have them done in 20 minutes too! 

This post may contain affiliate links which won’t change your price but will share some commission.

Why You’ll Love This Recipe:

Naturally gluten-free: Made with coconut flour, these muffins are perfect for those avoiding gluten, no special blends required.
Wholesome ingredients: Sweetened with honey and made with coconut oil and almond milk, these muffins are simple, nourishing, and free of refined sugar.
Light and fluffy: Despite coconut flour’s dense nature, these muffins bake up soft with a tender crumb.
Easy to customize: Add cinnamon, lemon zest, berries, or chopped nuts for variety.
Great for meal prep: They store well, so you can make a batch and enjoy them for breakfasts or snacks throughout the week.

Ingredients to Make Coconut Flour Muffins:

• coconut flour. Naturally gluten-free and high in fiber. It’s highly absorbent, so measure carefully and don’t substitute 1:1 with other flours.
• baking soda. Helps the muffins rise and stay light instead of dense.
• eggs. Essential for binding and structure, coconut flour absorbs a lot of moisture, so the eggs help create a soft, cohesive muffin.
• coconut oil. Adds moisture and subtle coconut flavor. Be sure it’s fully melted before mixing so it blends smoothly with the other wet ingredients.
• honey. Naturally sweetens the muffins and pairs well with the coconut flavor. Maple syrup or agave can be used as alternatives.
• vanilla extract. Enhances the overall flavor and adds a warm, sweet aroma.
• unsweetened almond milk. Keeps the muffins light and dairy-free. You can substitute with any milk you prefer, such as coconut milk, oat milk, or regular dairy milk.

How to Make Coconut Flour Muffins:

1. Preheat your oven to 350 degrees. Line a muffin tin with paper liners or lightly grease it with coconut oil.
2. In a medium bowl, whisk together the melted almond milk coconut oil, honey, eggs, and vanilla extract until smooth.
3. Slowly mix in the coconut flour and baking powder, stirring until everything is well combined. Coconut flour absorbs a lot of moisture, so the batter may thicken quickly.
4. Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
5. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
6. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Recommended Equipment

in my Amazon Storefront

Wood Cutting Board Set

Kitchen Knife Set

Vegetable Chopper

Glass Measuring Cups

Glass Mixing Bowl Set

Wooden Utensil Sets

Recipe Notes & Tips:

• Measure coconut flour carefully: Coconut flour is very absorbent, so use a spoon to fill your measuring cup and level it off, too much will make the muffins dry.
• Let the batter rest briefly: After mixing, let the batter sit for a couple of minutes. This gives the coconut flour time to fully absorb the liquid and prevents overly dense muffins.
• Don’t overfill the muffin cups: Fill each cup about ⅔ full to give the muffins room to rise.
• Check doneness early: Coconut flour can bake faster than traditional flour, start checking at 18 minutes with a toothpick.
• Add mix-ins if you like: Stir in a handful of berries, shredded coconut, chopped nuts, or chocolate chips for extra flavor and texture.
• Cool completely before storing: These muffins are delicate when warm. Let them cool fully so they hold together better and stay fresh longer.

Serving Suggestions:

• Iced Mocha
• Chia Pudding
• Pomegranate Smoothie Bowl
• Banana Walnut Bread

How to Store:

Refrigerate: Once fully cooled, store the muffins in an airtight container in the refrigerator for up to 5 days. This helps maintain their texture and freshness.
Freeze: Place cooled muffins in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours before serving.
Reheat: Warm muffins in the microwave for about 15–20 seconds or in a 300°F oven for a few minutes to refresh their texture.

FAQs:

Grab your Free copy

Get a FREE Healthy Meal Planning Ebook

Subscribe

Loading…

Thank you!

You have successfully joined our subscriber list.

Coconut Flour Muffins

No ratings yet

This is the best easy Coconut Flour Muffins recipe you'll find. You'll need 7 ingredients to make these gluten free, paleo muffins.

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 165

Ingredients Equipment Method Nutrition Notes

Equipment

• Mixing bowl
• Measuring cups and spoons
• Muffin Pan
• Cooling rack

Ingredients  

1x2x3x?

• ▢ ½ cup coconut oil, melted
• ▢ ½ cup almond milk
• ▢ ⅓ cup honey
• ▢ 3 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup coconut flour
• ▢ 2 teaspoons baking powder

Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat your oven to 350 degrees. Line a muffin tin with paper liners or lightly grease it with coconut oil.
2. In a medium bowl, whisk together the melted coconut oil, milk, honey, eggs, and vanilla extract until smooth.
3. Slowly mix in the coconut flour and baking powder, stirring until everything is well combined. Coconut flour absorbs a lot of moisture, so the batter may thicken quickly.
4. Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
5. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
6. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 165kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 121mgPotassium: 21mgFiber: 4gSugar: 9gVitamin A: 59IUVitamin C: 0.05mgCalcium: 59mgIron: 1mg

Notes

• • Measure coconut flour carefully: Coconut flour is very absorbent, so use a spoon to fill your measuring cup and level it off, too much will make the muffins dry.
  • Let the batter rest briefly: After mixing, let the batter sit for a couple of minutes. This gives the coconut flour time to fully absorb the liquid and prevents overly dense muffins.
  • Don’t overfill the muffin cups: Fill each cup about ⅔ full to give the muffins room to rise.
  • Check doneness early: Coconut flour can bake faster than traditional flour, start checking at 18 minutes with a toothpick.
  • Add mix-ins if you like: Stir in a handful of berries, shredded coconut, chopped nuts, or chocolate chips for extra flavor and texture.
  • Cool completely before storing: These muffins are delicate when warm. Let them cool fully so they hold together better and stay fresh longer.

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post!

More Breakfast Recipes:

• 3 Ingredient Banana Pancakes
• Chicken Mushroom Crêpe
• Blueberry Muffins

Did You Make This Coconut Flour Muffins Recipe?

If you’ve made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!

You can also give us a follow on Pinterest, Instagram and Facebook – we love staying in touch!