In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.

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  • Sift together the coconut flour and baking powder, and mix until well blended.

  • Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.

  • Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.

  • Scoop the batter into the prepared muffin cups, filling each about half full.

  • Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Nutrition Facts

143 calories; 9.3 g total fat; 108 mg cholesterol; 199 mg sodium. 13.3 g carbohydrates; 4 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2016
To begin I read all of the reviews before making. I doubled the recipe and as with others I used only 2 eggs instead of 3 (4 total for doubled) and I added a mashed banana ( 2 for doubled recipe) and instead of 3 Tbsp. honey that the recipe called for I added 2 Tbsp. honey and 2 Tbsp. Agave Nectar Light (doubled recipe). I also added some extra blueberries. This was the most interesting muffin I have ever made. I do a lot of muffin experimenting. This was a very light and moist muffin. It was not too salty or eggy as some said. Because I doubled the recipe it still only made 12 muffins and they weren't the normal big puffy muffins that I normally make. However they were the most interesting and tasty muffins ever and b/c it has coconut flour as a base which is a protein since it comes from the coconut meat it was amazingly filling. It is definitely worth trying...and it's healthy!! Read More
(22)

Most helpful critical review

Rating: 3 stars
01/12/2017
I HATE coconut but made these to try. They turned out pretty well and I couldn't taste he coconut! Though they stick super bad to anything they are in so make sure and use some kind of pan spray (even in the papers). I doubled the recipe using only 4 eggs instead of 6 replaced butter with applesauce and used half almond flour half coconut flour. I also used quite a bit more honey than what was listed because honey tends to lose sweetness once baked. They could be sweeter but overall they are pretty tasty the way I made them. Read More
(4)
35 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
08/27/2016
To begin I read all of the reviews before making. I doubled the recipe and as with others I used only 2 eggs instead of 3 (4 total for doubled) and I added a mashed banana ( 2 for doubled recipe) and instead of 3 Tbsp. honey that the recipe called for I added 2 Tbsp. honey and 2 Tbsp. Agave Nectar Light (doubled recipe). I also added some extra blueberries. This was the most interesting muffin I have ever made. I do a lot of muffin experimenting. This was a very light and moist muffin. It was not too salty or eggy as some said. Because I doubled the recipe it still only made 12 muffins and they weren't the normal big puffy muffins that I normally make. However they were the most interesting and tasty muffins ever and b/c it has coconut flour as a base which is a protein since it comes from the coconut meat it was amazingly filling. It is definitely worth trying...and it's healthy!! Read More
(22)
Rating: 5 stars
08/27/2016
To begin I read all of the reviews before making. I doubled the recipe and as with others I used only 2 eggs instead of 3 (4 total for doubled) and I added a mashed banana ( 2 for doubled recipe) and instead of 3 Tbsp. honey that the recipe called for I added 2 Tbsp. honey and 2 Tbsp. Agave Nectar Light (doubled recipe). I also added some extra blueberries. This was the most interesting muffin I have ever made. I do a lot of muffin experimenting. This was a very light and moist muffin. It was not too salty or eggy as some said. Because I doubled the recipe it still only made 12 muffins and they weren't the normal big puffy muffins that I normally make. However they were the most interesting and tasty muffins ever and b/c it has coconut flour as a base which is a protein since it comes from the coconut meat it was amazingly filling. It is definitely worth trying...and it's healthy!! Read More
(22)
Rating: 4 stars
05/27/2017
I gave these muffins a 4 star only because I altered the recipe a little and it only yielded 6 full sized cupcakes. I used 2 eggs instead of 3 and I am not a fan of salt so I cut it down to 1/8 tsp. Himalayan salt. I was surprised how good they were. Other reviewers have stated that they didn't find these muffins sweet enough.I thought they were plenty sweet! Everyone's pallet is different if you are not used to eating sweets on a regular basis you will love these muffins. I will definitely make these again. In fact I am going to use this recipe as a base for all my gluten free muffins. Read More
(4)
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Rating: 5 stars
05/07/2017
The #1 benefit of Allrecipes to read all of the reviews before baking. After reading I substituted: a "flax egg" (1 TBL ground flax seed plus 3 TBL water) to avoid an eggy flavor; unsalted ghee instead of butter to reduce salty flavor and be healthier; ran out of regular honey so used spreadable cinnamon honey and dropped the cinnamon spice; sprayed muffin pan with coconut oil cooking spay - let muffins cool for 30 min or so and they came out of pan in one piece. Fresh blueberries used. Super moist and delicious. Read More
(4)
Rating: 3 stars
01/12/2017
I HATE coconut but made these to try. They turned out pretty well and I couldn't taste he coconut! Though they stick super bad to anything they are in so make sure and use some kind of pan spray (even in the papers). I doubled the recipe using only 4 eggs instead of 6 replaced butter with applesauce and used half almond flour half coconut flour. I also used quite a bit more honey than what was listed because honey tends to lose sweetness once baked. They could be sweeter but overall they are pretty tasty the way I made them. Read More
(4)
Rating: 5 stars
07/16/2018
Well I made quite a few adjustments. Instead of honey I used a 1/4 cup stevia baking blend. Instead of butter for moisture I used a 1/4 cup of shredded zuchini. I did a 1/4 cup blueberries. And I did 4 egg whites instead of 3 full eggs. I don t think I m forgetting any of the adjustments I made but when i calculated it all out it came out to around 50 calories per muffin and when I made the batch it made 5 muffins.:) hope that helps. They were delicious tasted just like cake Read More
(3)
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Rating: 1 stars
02/12/2016
I did not care for this recipe although the recipe was easy enough. It was a bit too eggy and salty for my taste. Read More
(2)
Rating: 5 stars
01/03/2016
I didn't have blueberries so I used carrot shavings raisins and almonds. I also doubled the recipe. Read More
(2)
Rating: 5 stars
11/01/2015
I just added 1/4 mashed banana. These muffins are so moist and absolutely delicious!! This will be made many times. Read More
(1)
Rating: 4 stars
01/05/2016
I thought for sure it was a typo only a quarter of a cup of coconut flour? And I thought it'd be weirdly eggy. But I'm really impressed with how they turned out! Read More
(1)