The Best Coconut Flour Muffins
These are the Best Coconut Flour Muffins; they are soft, fluffy, and perfectly buttery! These keto muffins are packed with chocolate chips and contain less than 5 net carbs each!
These delicious Coconut Flour Muffins are packed with shredded coconut, dark chocolate chips, and vanilla extract. These muffins are soft, buttery, and perfectly sweet. If you have been looking for a grain-free muffin that is low in carbs and high in fiber, look no further!
This recipe makes six standard-size muffins. You can easily switch up the chocolate chips for another variety or use nuts instead. This is the best recipe for coconut flour muffins, and your family will love them! Make a double batch of these gluten-free and keto muffins, then freeze half for an easy breakfast later!
What is coconut flour?
Coconut flour is made from dried coconut meat. It is a fine, soft flour that is extremely absorbent. When you see a recipe using coconut flour, it will most likely use very small amounts of flour compared to what you would see for a traditional wheat or even gluten-free flour. Coconut flour is roughly used at 1/3 the ratio traditional flour is used. For more tips and recipes using coconut flour, check out this post!
Ingredients
Here’s a quick overview of what you will need for this gluten-free muffin recipe. Find exact measurements and detailed instructions in the printable recipe card at the bottom of the page.
- Butter: slightly soft but still cold
- Sweetener: brown sugar monk fruit sweetener for low carb or keto, regular brown sugar if not.
- Eggs and Milk: almond milk if keto, regular milk if not.
- Neutral oil: such as vegetable oil
- Vanilla extract: if you want to go with a different profile, you can use a different extract.
- Coconut flour: do not substitute a different flour.
- Salt and Baking Powder: provides lift and rise.
- Coconut flakes: unsweetened if low-carb
- Semi Sweet Chocolate Chips: sugar free if low carb, regular if not.
Tools you will need: A large mixing bowl, medium mixing bowl, electric mixer, silicone spatula, a 6-count standard-size muffin pan, and spray oil (or additional butter to grease the pan). You may prefer to use paper liners instead of grease.
How to Make Coconut Flour Muffins
As I mentioned, coconut flour is just not comparable to traditional flour, it is a very different ingredient to work with. For the best results, follow these basic steps exactly.
Combine wet ingredients
In a large mixing bowl cream together the butter and sweetener with an electric mixer. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy.
Add dry ingredients
In a medium bowl whisk together the coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed.
Add mix-ins & bake
When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and chocolate chips. Immediately spoon the batter into greased muffin pans and bake 25-30 minutes at 350 degrees F. They are finished when a toothpick poked into the center of the center muffin comes out clean.
Storage and Reheating
Allow your muffins to cool completely, then transfer to an airtight container. You can store them at room temperature for up to three days, in the refrigerator for one week, or in the freezer for 2-3 months. I highly recommend making a double batch, wrapping each cooled muffin in a double layer of plastic wrap, then storing in a freezer bag for a grab-and-go snack you can pull out at any time!
Coconut Flour Keto Muffin FAQ’s
No, coconut flour is very different from almond flour, oat flour, or wheat flour. Due to their different texture and absorbtion rate, these muffins will not turn out correctly with any flour other than coconut flour. For an almond flour muffin recipe, try out these Keto Chocolate Chip Muffins instead.
Yes, this is a fantastic base recipe that can be adjusted for your tastes and preferences! Replace the chocolate chips with blueberries, add a crumbly topping with pecans or walnuts, or mix in a few tablespoons of cocoa powder for fun variations.
These muffins have a light coconut flavor, but it is not overwhelming. The chocolate chips and vanilla extract balance it out into a subtle, sweet, slightly floral taste.
Coconut Flour Recipes
Get the Recipe: The Best Coconut Flour Muffins
Ingredients
- 2 tablespoons butter: slightly soft, but still cold
- 1/3 cup brown sugar monkfruit sweetener
- 2 large eggs
- 1/2 cup unsweetened almond milk, regular if not keto
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup Lily’s Sugar Free Semi Sweet Chocolate Chips
Equipment
Instructions
- Preheat the oven to 350 degrees F. Grease a 6 count muffin tin and set aside.
- In a mixing bowl, using an electric mixer cream together the butter and sweetener. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy.
- In another bowl combine the coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed.
When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and chocolate chips. - Immediately spoon into prepared muffin tins and bake 25-30 or until the muffins have begun to brown on top and have set in the center.
Excellent coconut muffins. I followed your directions and the muffins came out totally delicious. Just enough sweetness and a nice chewy texture because of the coconut. I had a half cup of chopped almonds and it is delicious.
What oil can I use instead of vegetable oil?