Coconut Flour Muffins
These Coconut Flour Muffins are a simple, naturally gluten-free muffin made with coconut flour, honey, eggs, and coconut oil.
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.
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