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Coconut Flour Muffins Recipe

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4.2 from 6 reviews

Delicious and moist coconut flour muffins that are gluten-free and naturally sweetened with stevia. These muffins feature full-fat coconut milk and eggs, offering a tender crumb with a hint of vanilla or coconut extract. Perfect for a low-carb breakfast or snack option, they bake up fluffy and light with an easy-to-follow recipe that uses foil liners to prevent sticking.

Ingredients

Wet Ingredients

  • 1 cup canned coconut milk – unsweetened, full-fat (240 ml)
  • 4 large eggs
  • 1 ½ teaspoon stevia glycerite (equivalent to ½ cup sugar)
  • 1 tablespoon vanilla extract or 1 teaspoon coconut extract

Dry Ingredients

  • 84 grams coconut flour (¾ cup, measured by weight)
  • Pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon powdered sweetener (optional garnish)

Instructions

  1. Prepare Oven and Liners: Preheat the oven to 350°F (175°C). Line 9 muffin cups with foil liners and grease them well, as these muffins tend to stick to standard paper liners.
  2. Smooth the Coconut Milk: Stir the canned coconut milk thoroughly until smooth. If separated, whisk in a mixing bowl to combine the solids and water evenly.
  3. Mix Wet Ingredients: In a medium bowl, lightly beat the eggs with a hand whisk. Then whisk in the coconut milk, stevia glycerite, and vanilla or coconut extract until well combined.
  4. Add Dry Ingredients: Gradually mix in the coconut flour, a pinch of salt, and baking soda. The batter should be thick; if too thick or hard to mix, add 1-2 tablespoons of water to loosen.
  5. Portion Batter: Using a 4-tablespoon scoop, evenly divide the batter into the prepared muffin cups.
  6. Bake: Place in the preheated oven and bake for 18-20 minutes, or until muffins are fragrant, set, and a toothpick inserted in the center comes out clean.
  7. Cool: Cool the muffins in the pan on a cooling rack for 5 minutes, then transfer them to the rack to cool completely for 10 more minutes.
  8. Optional Garnish: Dust muffins lightly with powdered sweetener if desired before serving.

Notes

  • Sweetness is adjustable to taste; this recipe provides a guideline.
  • If concerned about ammonia smell from baking soda, substitute 1 teaspoon baking soda with 1 tablespoon fresh gluten-free baking powder.
  • Coconut flour baked goods stick to standard paper liners and sometimes silicone pans; greased foil liners or parchment liners work best.
  • Measure coconut flour by weight for best results, as its absorbency affects moisture and texture significantly.
  • Store cooled muffins airtight in the fridge up to five days; reheat gently at 50% microwave power.
  • Freeze cooled muffins in freezer bags for up to three months; thaw in microwave before eating.

Find it online: https://flavorspath.com/coconut-flour-muffins-recipe/