These coconut muffins can fit into a paleo lifestyle.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease or line muffin cups with paper liners.

    Advertisement
  • Whisk eggs, butter, coconut milk, honey, salt, and vanilla extract together in a bowl until smooth. Mix coconut flour and baking powder together in a separate bowl; stir into egg mixture until batter is just combined. Pour batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes.

Cook's Note:

Cow's milk can be substituted for the coconut milk, if desired.

Nutrition Facts

112 calories; protein 3.3g 7% DV; carbohydrates 9.1g 3% DV; fat 7.4g 11% DV; cholesterol 103.2mg 34% DV; sodium 180.6mg 7% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2014
These are so good! And I love that it makes a small batch. I recently bought coconut flour and was looking for a way to use it. I followed the recipe exactly...except for a minor change. I didn't have coconut milk, but I did have almond/coconut blend. I wasn't sure what to expect because the mixture seemed very thin at first. I whisked it for a couple minutes til fully blended and it did thicken up. Coconut flour does absorb liquids quite well. The muffins are smallish (hmmm, maybe that's why I ended up eating 4 the day I made them! Oops!) but a nice size for a quick snack. These actually taste more like cupcakes to me. They have a slight eggy texture, but nothing that's unpleasant. The honey and vanilla flavors really come through. Next time I might even use slightly less honey - not because of the flavor, but just to lower the sweetness a bit. The only thing I might suggest is to maybe use less butter because the bottoms were greasy. I might even try this with coconut oil! Thanks Chris for sharing your recipe! Read More
(23)
57 Ratings
  • 5 star values: 47
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/17/2014
These are so good! And I love that it makes a small batch. I recently bought coconut flour and was looking for a way to use it. I followed the recipe exactly...except for a minor change. I didn't have coconut milk, but I did have almond/coconut blend. I wasn't sure what to expect because the mixture seemed very thin at first. I whisked it for a couple minutes til fully blended and it did thicken up. Coconut flour does absorb liquids quite well. The muffins are smallish (hmmm, maybe that's why I ended up eating 4 the day I made them! Oops!) but a nice size for a quick snack. These actually taste more like cupcakes to me. They have a slight eggy texture, but nothing that's unpleasant. The honey and vanilla flavors really come through. Next time I might even use slightly less honey - not because of the flavor, but just to lower the sweetness a bit. The only thing I might suggest is to maybe use less butter because the bottoms were greasy. I might even try this with coconut oil! Thanks Chris for sharing your recipe! Read More
(23)
Rating: 5 stars
10/25/2015
These were delicious and moist. I used honey as per the recipe, but opted for coconut oil instead of butter/ghee. I also dribbled shredded coconut and slivered almonds on top of the batter before baking - really yummy! Finally, in order to avoid the small muffins, I TRIPLED the recipe and I got 12 full muffins, as you can see from the picture where they are still in my ceramic muffin baker. That means I had to use nine eggs for twelve muffins, so I am telling myself that they are pretty abundant in protein too - breakfast?!?!? ;-D Read More
(20)
Rating: 5 stars
11/19/2014
I make these almost every morning for my little boys. I use ghee or coconut oil instead of butter, and leave out the milk too. I've started adding an organic squash and they love them that way too. Read More
(15)
Advertisement
Rating: 5 stars
03/19/2015
These are by far the best Paleo muffins I've had. I substituted agave nectar for the honey and coconut oil for the butter. I also doubled the recipe. Yum. Read More
(5)
Rating: 5 stars
06/19/2016
I've made a lot of paleo muffins and I like these a lot! They are pretty easy to make and they taste good! I only had one egg so I had to make 2 flax eggs. 1 TBSP ground flax and 3 TBSP water is one flax egg. They still turned out well just of course not as fluffy as using regular eggs. Read More
(4)
Rating: 4 stars
07/03/2016
(BTW my first recipe review) I followed this recipe pretty closely but I did make some very slight changes; so for that I gave it 4 stars. I really enjoyed the muffins; they had a less eggy taste and consistency than other coconut flour muffins that I have I made. I used these minor adjustments or adaptations: Instead of coconut milk I used the same amount of unsweetened vanilla almond milk. Also in addition to vanilla extract I added the same amount of coconut and almond extract. Although the butter seemed melted enough after a few seconds in the microwave it still got chunky when I added it to the liquids bowl so it seemed that I had to blend the liquid and dry ingredients more than indicated in the recipe. Finally I topped with sliced almonds and coconut before I baked them for about 20 minutes at 400 as indicated. I used lightly greased silicone muffin cups and when they were cool they popped right out and into my mouth. Read More
(4)
Advertisement
Rating: 4 stars
12/10/2014
Really really good. They were very light muffins. My only gripe was the bottoms burned and I had them in the oven for about 15-17 minutes. Oh and instead of butter I used coconut oil (on the paleo diet and wasn't too sure about using butter). It definitely satisfied that sweet craving since my clean eating lifestyle lol. Read More
(3)
Rating: 5 stars
05/09/2016
I absolutely love these! Great for anyone on a low-carb diet when they need a "bread fix". This does the trick. Super moist and they freeze well. You can also have fun with the recipe and add spices/fruits but it's perfect as it is! Read More
(3)
Rating: 5 stars
09/24/2016
Made this twice so far. Absolutely love it! Tried it with butter the first time then gave coconut oil a go in replacement. Both times sprinkled flaked almonds on top????I think the coconut oil ones tasted the best. All in all a great and easy recipe that you can easily change for something different. I'm going to add banana next. Read More
(2)