Fluffy Coconut Flour Muffins

Name: Fluffy Coconut Flour Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 9 muffins
Ingredients: 1 cup canned coconut milk; 4 large eggs; 1 ½ teaspoon stevia glycerite; 1 tablespoon vanilla extract; 84 grams coconut flour; Pinch salt; 1 teaspoon baking soda; 1 teaspoon powdered sweetener

User Reviews

5.0

135 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings
9 muffins
Calories
124 kcal
Course
Breakfast
Cuisine
American

Fluffy Coconut Flour Muffins

Winston Campbell

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These coconut flour muffins are ready in less than an hour. They are wonderfully tender and fluffy!

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Ingredients

Servings

1 cup canned coconut milk unsweetened, full-fat; 240 ml
4 large eggs
1 ½ teaspoon stevia glycerite equals ½ cup of sugar
1 tablespoon vanilla extract or 1 teaspoon of coconut extract
84 grams coconut flour ¾ cup; please measure by weight
Pinch salt
1 teaspoon baking soda
1 teaspoon powdered sweetener optional garnish

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Instructions

Preheat the oven to 350°F. Line 9 muffin cups with foil liners (these muffins stick to standard paper liners), and grease the liners.
Stir the coconut milk well until very smooth. If it's completely separated into water and coconut solids, I transfer the can’s content into a mixing bowl and whisk until smooth.
In a medium bowl, lightly beat the eggs using a hand whisk. Whisk in the coconut milk, stevia, and vanilla.
Mix in the coconut flour, salt, and baking soda. The batter should be thick, but if it's extremely thick and difficult to mix (coconut flour is very absorbent and sometimes unpredictable), add a tablespoon or two of water.
Using a 4-tablespoon scoop, divide the batter between the prepared muffin cups.
Bake until the muffins are fragrant and set, and a toothpick inserted in their center comes out clean, 18-20 minutes.
Cool the muffins in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying. You can dust them lightly with a powdered sweetener to make them prettier.

Notes

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 1 tablespoon of baking powder (gluten-free if needed) instead of 1 teaspoon of baking soda. Make sure the baking powder is fresh and not expired.
In my experience, coconut flour baked goods stick to paper liners. They sometimes even stick to silicone muffin pans. But they don't stick to greased foil liners. You can also use parchment liners. Just avoid standard paper liners.
When measuring coconut flour, it's best to measure it by weight and not by volume. Coconut flour is extremely absorbent, so every small deviation from the recipe might result in dry muffins. When it comes to this flour, each teaspoon counts!
Once completely cool, you can keep the leftovers in the fridge, in an airtight container, for up to five days. Gently reheat them in the microwave at 50% power, about 10 seconds per muffin. These muffins also freeze beautifully, and you can defrost them in the microwave.

Nutrition Information

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Serving 1muffin Calories 124kcal (6%) Carbohydrates 8g (3%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Sodium 238mg (10%) Fiber 3g (12%) Sugar 2g (4%)