Coconut Flour Muffins
User Reviews
4.6
Coconut Flour Muffins
Description
The Coconut Flour Muffins recipe combines coconut flour with eggs, coconut milk, and maple syrup to create a moist, lightly sweetened muffin batter. Adding blueberries introduces fruity pops throughout the delicate crumb. Resting the batter allows the coconut flour to absorb liquids, preventing dryness. Baking at 400°F ensures a golden outside while keeping the inside tender and fluffy. These muffins cool to a texture perfect for eating as-is or paired with spreads.
The flavor is mildly coconutty with hints of vanilla, balanced by the natural sweetness of maple syrup and fresh blueberries. Using paper or silicone liners makes removal easy and preserves shape. The muffins can be kept at room temperature for several days or refrigerated up to a week, maintaining their softness.
They serve well as a quick breakfast option or snack, easy to grab on the go. The recipe yields 10 muffins, offering enough to share or store. Freezing them in a sealed container preserves freshness up to three months, making these muffins convenient for meal prep and longer-term enjoyment.
Ingredients
- ¾ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt sea salt
- 4 large egg
- ½ cup coconut milk or unsweetened almond milk, canned
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- ¾ cup blueberries plus more for topping
Instructions
- Preheat oven to 400°F. Place 10 paper cupcake liners or silicone liners in your muffin pan.
- In a small mixing bowl, combine coconut flour, baking powder and salt.
- In a medium mixing bowl, whisk eggs then add coconut milk, maple syrup and vanilla extract.
- Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined. Let batter sit for about 5 minutes so the coconut flour can soak up the liquid.
- Gently fold in blueberries and spoon the batter evenly into 10 muffin tins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 156mg | 7% |
| Potassium | 61mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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