I’ve been playing around with coconut flour for both baking & cooking for a while now and have finally perfected these muffins. Coconut flour can be somewhat tricky because it tends to dry out baked goods, so you need to compensate with enough milk (cow or otherwise), butter/coconut oil, and eggs.
I love coconut flour because it’s grain free, gluten free, and relatively high in protein & fiber. Also, it’s tasty! These muffins won’t spike blood sugar or make you sluggish after you eat them like whole wheat or white flour muffins. Give coconut flour a try. It’s great to thicken up sauces, and I sometimes put it in smoothies.
Coconut Flour Muffins
Author: Mary Vance, NC
Recipe type: Breakfast
Cook time:
Total time:
Serves: 6
Grain and dairy free muffins made with coconut flour.
Ingredients
- 3 eggs (pastured)
- 2 tablespoons melted butter, grass-fed, OR virgin coconut oil, melted
- 2 tablespoons coconut milk
- 2-3 tablespoons raw honey or grade B maple syrup
- 6-8 ounces organic fresh or frozen blueberries
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla
- ¼ cup + 1 heaping Tbsp coconut flour
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 400 and grease or place muffin liners in tin.
- Blend together eggs; melted butter or coconut oil; coconut milk; honey or maple syrup; salt, and vanilla.
- Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Carefully fold blueberries into batter.
- Pour batter into muffin cups. Bake at 400 degrees for about 20 minutes (start checking at 15).
- Good with organic, grass fed butter or almond butter. You could also use other fruit or add nuts.
Those look way better than the ones I baked! I’ll have to try again with this perfected recipe 🙂
Also- on a whim I tried to make coconut flour crepes (like the chickpea ones)- it didn’t work.
Xo
Man! I do not know why I do this to myself! This is absolute torture looking at these fine recipes and pictures.
Jen, it took a while for me to get these exactly right, but they’re easy and yummy. Here is a great coconut flour pancake recipe that’s good like the crepes:
Ingredients
• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or xylitol or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying
Directions
1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.
these are in my oven right now and they smell delicious!!! they dont look too bad either (although i must say i really dont care about appearance). cant wait to try one! thank you for the recipe!
thanks for this recipe – am making them tomorrow – my daughter just asked again this week for blueberry muffins and i have coconut flour i want to try using so this sounds perfect
I just baked these muffins and mine were a bit gritty… it wasn’t a smooth/fluffy texture you usually have with wheat based muffins.
Do you have any suggestions to fix this?? Would sifting the coconut flour before adding it with the wet ingredients help?
It may not be as fluffy as wheat-based products. The gluten makes them tender. Sifting all the dry ingredients would help, yes, and using honey vs a granulated sugar like xylitol or coconut palm sugar would make them smoother too. That’s my best guess– I’m not a master baker! 🙂