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These one-bowl Coconut Flour Muffins are tender and light. They are made with only coconut flour. These muffins are Paleo, gluten-free, and have keto options.
This is a basic coconut flour muffin. You can use this recipe as a base recipe to create a variety of muffin recipes. The combinations are endless. Consider adding blueberries, dried cranberries, chocolate chips, etc.
These coconut flour muffins are perfect for a quick snack, breakfast-on-the-go, and smearing butter on.
Coconut flour muffin ingredients
Because coconut flour is naturally gluten-free, it requires more binders (eggs) than your typical all-purpose flour. And because it absorbs so much liquid, you need a LOT less coconut flour than you’d normally expect to bake with. (Good quality coconut flour matters too, which is one reason I love to make my own coconut flour.)
I’ve included granulated sugar in the “official” ingredients list, but you can also sub in coconut sugar or monk fruit.
I also recommend using coconut oil (you can DIY coconut oil or buy from the store) instead of butter so you can snag all the health benefits of coconut oil.
Otherwise, these are pretty typical ingredients – chances are good you already have vanilla extract and baking powder on your shelf (although I recommend making your own vanilla extract for superior taste).
How to make coconut flour muffins
I made this recipe as easy as possible. Everything is done in one bowl.
Simply add all of the ingredients to a large mixing bowl and whisk to combine.
Then pour the batter into a muffin pan lined with muffin liners.
Bake until golden brown.
Related recipes:
- Coconut Flour Bread
- Coconut Flour Pancakes
- Paleo Coconut Flour Cake
Coconut Flour Muffins
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4.2 from 13 reviews
These one-bowl Coconut Flour Muffins are tender and light. They are made with only coconut flour. These muffins are Paleo, gluten-free, and have keto options.
- Author: The Coconut Mama
- Prep Time: 7 minutes
- Cook Time: 25 minus
- Total Time: 32 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large eggs
- 1/4 cup + 2 tbsp granulated sugar (I’ve used coconut sugar and monk fruit successfully)
- 1/4 cup + 1 heaping tbsp coconut flour
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat oven to 350° F. Line a muffin pan with 6 muffin liners
- Add all the ingredients to a large bowl. Using a whisk, stir to combine.
- Pour the batter into the cupcake liners. Divide the batter evenly among the muffin liners The batter should be just below the top of the liner.
- Bake the muffins for 20-25 minutes, until the muffins are golden and a toothpick can be inserted and comes out clean.
Want to make coconut flour blueberry muffins? Simply add in 1/2 cup of blueberries to the batter before baking.
Notes
Nutritional info based on using swerve sweetener. Net carbs do not include sugar alcohols.
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 112.5
- Fat: 8.5g
- Carbohydrates: 15g (1.6g net carbs)
- Fiber: 1.6g
- Protein: 4.9g
FAQ
How can I make this keto-friendly?
You can easily make these coconut flour muffins keto-friendly by using erythritol or monk fruit instead of sugar.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe, I suggest you use only coconut flour or search for an almond flour muffin recipe. Why does this recipe use barely any coconut flour? Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
How do I make coconut flour muffins without eggs?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs. The recipe will be denser and taste different.
How to make an egg substitute:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
How do I store these?
These coconut flour muffins will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep them stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
This recipe was originally published June 4th, 2012 and was updated with new photos and recipe tweaks on February 9th 2021.
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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