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.
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:61x
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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A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.
Coconut flour is made from dehydrated and ground coconut. It's great for baking thanks to its naturally sweet and mild coconut flavor. Coconut flour can be used in a variety of recipes as a substitute for wheat flour and is a popular gluten-free and grain-free flour alternative used in baking.
Because it's so thick, coconut flour works well as a thickener in things like soups and sauces. In addition to more eggs, coconut flour requires additional liquids in general (milk, lemon juice, apple cider vinegar, etc.).
The best way to fix this is to add a little coconut flour at a time if your mixture is too wet. If however, your mixture is too dry, then you'll need to add an extra eg or an extra tablespoon of your wet ingredients.
Coconut flour has a lower glycemic index rating than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also contains more fiber and protein than wheat flour. Coconut flour can also help you: Control blood sugar.
Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.
But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder. For example, conventional pumpkin bread takes 2 cups of wheat flour, 2 eggs, ½ cup butter or oil, and 1 ½ teaspoons of baking powder.
If storing for a short period, say a couple of weeks, an airtight container in a cool and dry will work just fine. When stored at room temperature or below, coconut flour can last up to two months. Refrigeration is recommended if you plan on storing your coconut flour for longer than two months.
I find that chocolate, cocoa powder, and coffee can help mask the coconut taste for cakes and muffins. Other extracts and flavors, like citrus, can help too. For savory recipes, a little garlic powder helps mask the coconut flavor. And if you make fathead dough with coconut flour, the cheese overpowers it completely.
Most research suggests that coconut flour will last for about two years when stored properly. The best way to store coconut flour is in an airtight container in a cool, dark place. Some brands of coconut flour claim that their product will last for up to three years when stored properly.
Some types of coconut flour might have small brown flecks from the coconut meat. This is perfectly fine and not harmful to eat. If you notice large black areas it can be a sign of mildew. If that's the case, you'll need to replace the bag.
When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
Coconut flour has a slightly sweet and nutty flavor, with a hint of coconut aroma. It has a more absorbent texture and tends to create denser, moister baked goods compared to almond flour. Due to its absorbency, coconut flour often requires more liquid in recipes to prevent dryness.
Because almond flour and wheat flour can be exchanged at a 1:1 ratio, you can also substitute coconut flour for almond flour by using 1/4 cup of coconut flour for every cup of almond flour.
Coconut flour also requires the use of extra eggs and liquid to hold baked goods together. Generally, use six eggs with every cup (128 grams) of coconut flour, plus one additional cup (237 ml) of liquid. You may also need to add a leavening agent, though this may vary by recipe.
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