Coconut Flour Muffins (Grain-Free)
These grain-free muffins are naturally sweetened and made with coconut flour, resulting in a moist, tender crumb that's perfect for a quick breakfast or snack.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings12
If you're looking for a simple, grain-free treat, these coconut flour muffins are a great choice. They come together in just 25 minutes with a handful of pantry staples.
The coconut flour gives them a unique texture that's both tender and satisfying. Sweetened with honey or maple syrup, they're perfect for those avoiding refined grains and sugar.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F.
- In a bowl, beat the eggs, melted coconut oil, honey or maple syrup, and salt until smooth. Mix the oil in right away, as it may solidify when it hits the cold eggs.
- Sift the coconut flour into the batter and sprinkle the baking soda over the top. Beat or whisk vigorously until the mixture is smooth and well combined.
- Line a 12-cup muffin tin with paper liners, or grease the cups with coconut oil if you prefer.
- Divide the batter evenly among the 12 cups, filling each about halfway.
- Bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean and the tops are springy to the touch. If using all honey, bake at 350°F.
- Remove the muffins from the tin and let them cool on a wire rack. Store at room temperature for 3-5 days, or freeze for longer storage.
💡 Tips
- For best results, use refined coconut oil if you prefer a neutral flavor, but unrefined adds a nice coconut taste.
- If using all honey, the muffins may brown faster, so check them a few minutes early.
- These muffins are best enjoyed fresh, but they also freeze well.
Inspired by a recipe from Kitchen Stewardship