Fluffy Coconut Flour Muffins
User Reviews
5
Fluffy Coconut Flour Muffins
Description
Fluffy Coconut Flour Muffins use full-fat unsweetened coconut milk mixed with large eggs and stevia glycerite as sweetener. Vanilla extract or coconut extract adds flavor, while filtered coconut flour provides structure with its high absorbency. Baking soda helps the muffins rise, and a pinch of salt balances the sweetness. The batter should be thick but manageable, with small adjustments of water if needed due to coconut flour's absorbency.
To bake, the muffin cups are lined with greased foil liners to prevent sticking, as coconut flour products often adhere to paper or silicone liners. Baking for 18 to 20 minutes results in muffins that are fragrant, set, and can be tested with a toothpick for doneness. Cooling on racks prevents sogginess.
These muffins can be stored in the refrigerator in an airtight container for up to five days or frozen and reheated gently. Substituting baking powder for baking soda can help avoid any ammonia odors sometimes caused by the soda. The recipe emphasizes measuring coconut flour by weight for consistent results and cooking liners that prevent sticking.
Ingredients
- 1 cup coconut milk unsweetened, full-fat; 240 ml, canned
- 4 egg large
- 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
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
- Measure coconut flour by weight for accurate results, as small variations affect texture greatly.
- Use greased foil or parchment liners to prevent sticking; avoid standard paper or silicone liners.
- If concerned about ammonia odor from baking soda, use one tablespoon of fresh baking powder instead.
- Store cooled muffins in an airtight container in the fridge up to five days or freeze; reheat gently in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 124 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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