Coconut Flour Muffins
These Coconut Flour muffins are 1-bowl, moist, buttery, and fluffy low-carb muffins with a tender vanilla crumb. It’s simply the best dairy-free and gluten-free blueberry muffin recipe to use coconut flour.
I have a passion for coconut flour recipes. My favorites are the coconut flour brownies, coconut flour shortbread cookies, and my coconut flour pancakes for breakfast. But today, I am craving blueberry muffins, so here’s a moist, fluffy, sugar-free muffin recipe using coconut flour, eggs, coconut milk, and blueberries.
Why You Will Love These Coconut Flour Muffins
- Quick and easy 30-minute muffin recipe
- Keto low-carb approved
Ingredients For Coconut Flour Muffins
It’s very easy to make coconut flour muffins. It requires only a few steps and just 6 ingredients.
- Coconut Flour – Fresh with no lumps. Make sure you fill the measuring cup with a spoon, then lightly pack the coconut flour in the cup and swipe the extra on top. You don’t want too much coconut flour. The muffins will be crumbly. Learn how to pick low-carb flour.
- Large Eggs – The size of the eggs is crucial in making moist coconut flour muffins. In fact, coconut flour is high in fiber, and if your eggs are small, the texture of the muffins will be grainy and dry. Also, make sure they are at room temperature for the best result.
- Full-Fat Canned Coconut Milk or half-half if you prefer to use a dairy product. It’s essential to use high-fat milk in this recipe, or the coconut flour muffins will be dry.
- Melted Coconut Oil, melted ghee, or melted butter.
- Vanilla Extract – I am using one tablespoon of vanilla. It sounds like a lot, but it will mask any coconut flavor. You can also use lemon juice instead. It goes so well with these coconut flour blueberry muffins.
- Blueberries – fresh or frozen. If frozen, you can roll the blueberries into one tablespoon of coconut flour or cornstarch, so the blueberries don’t sink to the bottom of the paper liners.
Expert Tips To Bake Muffins With Coconut Flour
- Measure ingredients with precision. To succeed in making moist coconut flour muffins with bakery-style texture, you have to use the exact amount of liquid to dry ingredients. This is because coconut flour has four times more fiber than other flour. Therefore, too much coconut flour absorbs lots of liquid, resulting in dry muffins. For that, make sure you are using large eggs and cups to measure liquids.
- Use ingredients at room temperature. Bring the eggs to room temperature for 30 minutes before baking, and cool the coconut oil. This prevents the coconut flour from forming lumps.
- Shake the coconut flour to remove lumps. Coconut flour that has been stored for a while clumps up. Shake the canister to remove any lumps or break them with your finger before measuring the flour.
- Use fresh coconut flour. Coconut flour that goes other than the expiry date won’t taste good and it won’t absorb the liquid as much.
- Use full-fat ingredients – don’t swap canned coconut milk for carton coconut milk, or almond milk. Coconut flour must be combined with fatty milk or ingredients to deliver moist, fluffy baked goods.
Making The Coconut Flour Muffin Batter
It’s very easy to make coconut flour muffins. It requires only a few steps and ingredients.
- Whisk the eggs, and sugar-free sweetener – you can use allulose or erythritol.
- Pour the cooled, melted coconut oil, vanilla extract, and canned coconut milk.
- Add the coconut flour and baking powder into the coconut flour muffin batter and keep whisking.
- Whisk energetically to remove any lumps that may form.
- Fold in blueberries – if you are making coconut flour blueberry muffins, or any other fruits or chocolate chips. Stir to incorporate.
- Line a 12-hole muffin pan with muffin paper liners and use a cooking oil spray to lightly oil the paper. Fill them evenly with the coconut flour muffin batter.
Baking Coconut Flour Muffins
Bake the coconut flour muffins for 30 to 35 minutes in preheated oven to 350°F (180°C). When the top is lightly golden brown and a toothpick inserted in the middle of the muffins comes out clean, the coconut flour blueberry muffins are ready.
Let the muffins cool down in the pan for a few minutes before transferring them to a wire rack. Cool at room temperature on a rack before eating.
Frequently Asked Questions
Erythritol is one of the sugar-free crystal sweeteners. In this recipe, it doesn’t only bring sweetness but also texture.
As a result, it can’t be swapped for a liquid sweetener like maple syrup, or the batter would be wet and sticky.
But it can be swapped for any other similar crystal sweeteners like allulose, tagatose, or coconut sugar if you don’t mind the carbs.
Unfortunately not, this recipe doesn’t really work with commercial egg replacers, flaxseed eggs, or chia eggs.
You can replace the blueberries with sugar-free chocolate chips if you prefer.
More Healthy Muffins Recipes
If you love healthy muffins, I recommend you also try these recipes:
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Coconut Flour Muffins
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.