These Coconut Flour Muffins are a simple, naturally gluten-free muffin made with coconut flour, honey, eggs, and coconut oil. They're lightly sweet, moist, and designed to work without almond flour or complicated ingredient ratios.
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A Quick Look at the Recipe
✅ Recipe Name: Coconut Flour Muffins
🕒 Ready In: ~30 minutes
👪 Serves: 12 muffins
🍽 Calories: ~165 calories (estimated)
🥣 Main Ingredients: Coconut flour, eggs, honey, coconut oil, almond milk
📖 Dietary Info: Gluten-free; dairy-free; naturally sweetened
👌 Difficulty: Easy - one bowl, thick batter, straightforward baking
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Because coconut flour absorbs liquid quickly, this recipe uses a thick batter that bakes up tender instead of dry or crumbly. The combination of eggs and honey provides structure and moisture, which is key for reliable coconut flour baking.
For more grab-and-go breakfast ideas, try our favorite recipes like Fig Chia Pudding, Feta Spinach Egg Muffins, Greek Yogurt Bagels or Homemade Granola Bars.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Coconut Flour Muffins:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Coconut Flour Muffins:
- Recipe Notes & Tips:
- How to Store:
- Coconut Flour Muffins FAQs:
- More Muffin Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Coconut Flour Muffins
Why You'll Love these Coconut Flour Muffins:
Reliable coconut flour recipe: This batter is designed to work with coconut flour's absorbent nature, so the muffins bake up tender instead of dry.
No almond flour needed: These coconut flour muffins don't rely on almond flour or blends, keeping the ingredient list simple.
Lightly sweetened with honey: Honey adds moisture and structure while keeping the muffins balanced, not overly sweet.
Easy one-bowl method: Everything mixes together quickly with minimal cleanup.
Great for everyday baking: These muffins work well for breakfast, snacks, or simple meal prep.
Key Ingredients:
- 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.
- 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.
- unsweetened almond milk. Use Homemade Almond Milk for the most nutrients and flavor. You can substitute with any milk you prefer, such as coconut milk, oat milk, or regular dairy milk.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Use Homemade Almond Milk or another unsweetened dairy-free milk; the muffins are already dairy-free as written.
- Swap the sweetener: Maple syrup can be used in place of honey in an equal amount for a slightly different flavor.
- Add flavor: Stir in a pinch of cinnamon, nutmeg, or lemon zest to change the flavor without affecting texture.
- Mix-ins: Fold in a small handful of blueberries or chocolate chips just before baking; avoid overloading the batter so the muffins hold together well.
- Adjust sweetness: Reduce the honey slightly if you prefer a less sweet muffin.
How to Make Coconut Flour Muffins:
- Preheat your oven to 350 degrees. Line a muffin tin with paper liners or lightly grease it with coconut oil.
- In a medium bowl, whisk together the melted almond milk coconut oil, honey, eggs, and vanilla extract until smooth.
- 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.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 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.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Notes & Tips:
- Expect a thick batter: Coconut flour absorbs liquid quickly, so the batter should be thick, this is normal and helps the muffins hold their shape.
- Mix thoroughly: Make sure the coconut flour is fully incorporated to avoid dry pockets in the batter.
- Fill evenly: Fill each muffin cup about two-thirds full so the muffins bake evenly and rise properly.
- Watch the bake time: Coconut flour muffins can dry out if over baked, so check for doneness at the lower end of the time range.
- Let them cool slightly: The muffins will continue to set as they cool, making them easier to remove from the pan.
- Serving Suggestions: We love one of these muffins with a Protein Iced Coffee or Yogurt Parfaits first thing in the morning.
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.
Coconut Flour Muffins FAQs:
Coconut flour absorbs a lot of liquid, so a thick batter is expected and necessary for proper structure. A thinner batter can result in muffins that collapse or bake up dry.
When baked properly, these muffins should not taste eggy. The eggs provide structure, while the honey, vanilla, and coconut oil balance the flavor.
No, coconut flour and almond flour are not interchangeable. Coconut flour absorbs much more liquid, and swapping it directly would cause the recipe to fail.
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Coconut Flour Muffins
Ingredients
- 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
- Preheat your oven to 350 degrees. Line a muffin tin with paper liners or lightly grease it with coconut oil.
- In a medium bowl, whisk together the melted coconut oil, milk, honey, eggs, and vanilla extract until smooth.
- 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.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 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.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
- Expect a thick batter: Coconut flour absorbs liquid quickly, so the batter should be thick, this is normal and helps the muffins hold their shape.
- Mix thoroughly: Make sure the coconut flour is fully incorporated to avoid dry pockets in the batter.
- Fill evenly: Fill each muffin cup about two-thirds full so the muffins bake evenly and rise properly.
- Watch the bake time: Coconut flour muffins can dry out if over baked, so check for doneness at the lower end of the time range.
- Let them cool slightly: The muffins will continue to set as they cool, making them easier to remove from the pan.
- Serving Suggestions: We love one of these muffins with a Protein Iced Coffee or Yogurt Parfaits first thing in the morning.
Sofia says
love these muffins!
Sofia says
yum!
Kae says
I make these every week for breakfast!
Vanessa says
I think there is a problem in the ingredient list - is one of the flour items supposed to be oil ?
Roche Woodworth says
Hi Vanessa, yes - I will fix this right away! Thanks for brining it to my attention.