Got some coconut flour at home? Make these coconut flour muffins – a great, sweet, and moist treat. They’re gluten-free and dairy-free.

Hello, gluten-free muffins! If you are looking for a gluten-free recipe that’s moist and full of flavor, then look no further!

These delicious muffins are dotted with blueberries to create a tasty, juicy bake that you will love.

These muffins have been crusted with desiccated coconut that adds a toasted layer on top of the soft bake that you will love!

Wrap one to take out with you to give you a tasty, healthy, gluten-free snack for any time of the day. Grab your spoon, and let’s bake!

Ingredients You’ll Need

Dry Ingredients

Coconut Flour (1/2 cup)

Baking Powder (1/2 tsp)

Baking Soda (1/2 tsp)

Sea Salt (1/4 tsp)

Wet Ingredients

Eggs (4) – Large eggs have been used here and try and use free-range if you can. The yolks will be a lovely yellow colour and they are better for you.

Coconut oil (1/3 cup) – An organic, virgin coconut oil is best, but you could use a different oil here if you wish.

Honey (1/4 cup) – A raw runny honey is best, but you could use maple syrup too!

Almond milk (2 tbsp) – This nutty, creamy milk is a great ingredient – always use an unsweetened variety. You could also use another milk of your choice here, such as cashew or hemp.

Apple cider vinegar (1/2 tsp) – A little of the best! Try finding an apple cider vinegar with the ‘mother,’ which makes it a great fermented ingredient for your cupboard.

Vanilla extract (1 tsp) – Opt for the proper extract here and not just the essence; it’s got a more powerful flavor that your muffins are going to love!

Blueberries (1 tsp) – You can use either fresh or frozen blueberries here. Large, juicy ones are going to work well.

Desiccated coconut (1 tsp) – The unsweetened coconut adds a lovely nutty ‘crunch’ to the top, but you could also use flaked almonds.

How to Make Coconut Flour Muffins

Step 1. Preheat your oven to 350F. Fill a muffin baking tray with 7 cupcake/muffin liners. Add the coconut flour, baking powder, baking soda, and salt to a small bowl and mix well.

Step 2. In another larger bowl, crack in the eggs and whisk them until the yolk and whites are well combined.

Step 3. Next, add the melted coconut oil, honey, almond milk, apple cider vinegar, and vanilla extract and mix well.

Step 4. Take the smaller bowl with the dry ingredients and stir into the larger bowl with the wet ingredients and mix really well to combine to get a smooth batter.

Step 5. Add the blueberries to the batter and fold in.

Step 6. Divide the batter between the 7 cupcake/muffin liners, filling roughly 2/3 way up.

Step 7. Sprinkle the tops of the 7 muffins with the desiccated coconut.

Step 8. Place in the oven and bake for 20-22 minutes until they’re golden brown.

How to Store Coconut Muffins

When you have cooked and cooled your muffins, transfer them to an airtight container that you can keep either in the fridge or on the worktop.

These muffins will keep a little longer in the refrigerator, and you could keep them there quite happily for 5-7 days. On the worktop, you should eat them within 2-3 days.

How about freezing them? Yes, they are perfect for the freezer! Freeze them on a baking tray and then wrap each one individually once hard.

Are These Muffins Good For Keto?

Yes, they can be! If you are switching flours, stick to either coconut or almond flours, as the others aren’t recommended on a keto plan.

You will also need to replace the honey with sugar-free syrup, like Lakanto Maple syrup, which would be the same quantity.

The coconut oil gives these muffins some healthy fat which is required for ketosis, providing you with lots of energy, so you can adapt these tasty bakes for keto too!

Other Recipes You Might Like

• 31 Whole30 Desserts
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• Whole30 Cookies with Banana and Chocolate
• 1-Minute Mug Cake

Watch Tutorial: How to Make Coconut Flour Muffins