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!
Table of Contents
Ingredients You’ll Need
Eggs – 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 – An organic, virgin coconut oil is best, but you could use a different oil here if you wish.
Honey – A raw runny honey is best, but you could use maple syrup too!
Almond milk – 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 – 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 – 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 – You can use either fresh or frozen blueberries here. Large, juicy ones are going to work well.
Desiccated coconut – The unsweetened coconut adds a lovely nutty ‘crunch’ to the top, but you could also use flaked almonds.
How to Make Coconut Flour Muffins
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.
In another larger bowl, crack in the eggs and whisk them until the yolk and whites are well combined.
Next, add the melted coconut oil, honey, almond milk, apple cider vinegar, and vanilla extract and mix well.
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.
Add the blueberries to the batter and fold in.
Divide the batter between the 7 cupcake/muffin liners, filling roughly 2/3 way up.
Sprinkle the tops of the 7 muffins with the desiccated coconut.
Place in the oven and bake for 20-22 minutes until they’re golden brown.
Watch Tutorial: How to Make Coconut Flour Muffins
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.
Just remove and defrost on the work surface or in the fridge when you want one. These are great to pop a frozen one in a lunch box. They will keep your lunch cool and be defrosted in time for lunch.
If you can, warm your muffin before eating to create a lovely treat.
Muffin Variation Ideas
If you fancy varying the recipe to give you some tasty alternatives – here are some ideas!
Some freshly grated lemon zest would be lovely.
Add some chopped toasted hazelnuts to the muffin batter.
Make it with raspberries instead of blueberries.
Add strawberries and flaked almonds instead of blueberry and coconut.
Chopped pecans will be a lovely addition if you are using maple syrup – what a combo!
You could serve these muffins as a dessert. Warm them up and add a dollop of crème Fraiche as a treat.
Do you have dried fruit? Add chopped dried figs and/or dates and some cinnamon for a delicious autumn bake.
And if you fancy being indulgent? How about adding dark chocolate chips to the batter instead of the blueberries?
Adding a layer of your favorite jam to the middle of your muffin will make a delicious addition but don’t add too much as it will come bursting out!
Finely chopped pineapple would be a tropical variation if you switch with the blueberries.
Do I Have to Use Coconut Flour?
Coconut flour is a great flour to use for gluten-free baking, but there are some alternatives that you can try.
Almond flour is a tasty option and usually the most popular, but you will need to use more of it than coconut flour. For this recipe, you would need 2 cups of almond flour instead of the coconut flour, as when switching, you will need to use a 1:4 ratio.
Other flours can be used too – cassava flour, oat flour, hazelnut flour, white rice flour, and soy flour could all be used. But, check the labels for conversions as you may have a blend. You could also try and make your own blend of gluten-free flour, so you have a flour that’s perfect for you!
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
- 5-Ingredient Whole30 Brownies
- Blueberry Oatmeal Muffins
- 4-Ingredient Coconut Macaroons
- Whole30 Cookies with Banana and Chocolate
- 1-Minute Mug Cake
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 4 eggs
- 1/3 cup coconut oil (melted)
- 1/4 cup raw honey
- 2 tbsp almond milk
- 1/2 tsp apple cider vinegar
- 1 tsp vanilla extract
To Mix In
- 1 cup blueberries (washed and dried)
To Sprinkle on top (Optional)
- 1 tsp plain desiccated coconut
- Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
- In a small bowl, combine all the dry ingredients.
- In a larger bowl, crack in the eggs and whisk them.
- Next, add the rest of the wet ingredients and combine well.
- Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
- Fold in the blueberries.
- Fill up cupcake/muffin liners 3/4 of the way with the batter.
- Bake in the oven for 20-22 minutes until they're golden brown.
Nutrition Information:Yield: 7 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 242Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 106mgSodium: 263mgCarbohydrates: 20gNet Carbohydrates: 18.3gFiber: 1.7gSugar: 15gProtein: 5.7g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.