This Coconut Flour Muffins Recipe is a great way to start the day! They are flavorful, simple to make, one of my favorite coconut flour recipes, and are perfect when you are heading out the door and need a quick breakfast idea.
Who Loves Coconut? Me! And, it’s no secret that I love everything about muffins! Their moist, crumbly goodness is pure comfort food that I never want to live without. When I started eating gluten-free, I had a fear that I wouldn’t be able to eat pastries, cakes, and muffins any longer. I am so glad I was very wrong in thinking that way. Once you get the hang of low-carb recipes using coconut flour, it opens the door to endless possibilities.
I could go on and on about all the things I love about these low-carb keto coconut flour muffins, but the one thing I love the most is the sweet coconut flavor you get in every bite. They are so delicious they almost taste more like a dessert. So anytime I can basically eat dessert for breakfast, you know it’s going to be a good day. Oh, and the fact that they are completely adjustable, and you can add in all your favorite flavors.
Not only is this easy coconut flour muffin recipe delicious, but it is also gluten-free, grain-free, sugar-free, dairy-free, low-carb, and keto.
What You Need:
Coconut oil – It’s much easier to use coconut oil that’s been melted. It mixes into the batter much better. Melted butter works too.
Coconut flour – The only flour I am using for these muffins is coconut flour, and it’s the perfect texture and flavor as well as being keto-friendly.
Sweetener – For a packaged sweetener I prefer Trim Healthy Mama’s Gentle Sweet but you can use anyone as per your taste. It is a great option if you are looking for something store-bought. They are both amazing in this muffin recipe and sweeter than white sugar so you use less compared to other 1:1 sweeteners. For paleo friendly just use coconut sugar.
Baking powder – This will give your coconut muffins the perfect rise.
Vanilla Extract – A little bit of vanilla gives the muffins even more flavor. You could also use almond extract if you are feeling wild!
Eggs – Using eggs binds the wet and dry ingredients together beautifully.
4 tbsp melted butter
4 tbsp melted coconut oil
1/4 cup almond milk
1.5 tbsp vanilla extract
1/2 cup sugar substitute, granulated
2/3 cup coconut flour
1 tsp baking powder
1/2 tsp salt
- Preheat the oven to 375.
- Whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute.
- In another bowl, whisk together the coconut flour, baking powder, and salt.
- Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick.
- Pour into prepared standard muffin tin.
- Bake for 20-25 minutes until cooked through.
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