Are you ready to indulge in a delightful treat that’s both healthy and satisfying? These Simple Coconut Flour Muffins are not just easy to make, but they’re also gluten-free, packed with flavor, and perfect for breakfast or a snack! With just a handful of ingredients and a mere 30 minutes from start to finish, you can whip up a batch of these fluffy, coconut-infused delights that will have your taste buds dancing with joy. Whether you're a seasoned baker or a kitchen novice, this recipe will make you feel like a pro. Let’s dive into the delicious world of coconut flour baking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup coconut flour
- 1/2 cup sweetener of choice
- 4 eggs
- 1/2 cup melted butter
- 1/2 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, sift together the coconut flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk the eggs until well beaten, then add the melted butter, almond milk, sweetener, and vanilla extract. Mix thoroughly until all wet ingredients are fully combined.
- Pour the wet ingredient mixture into the dry ingredient bowl and stir gently until just combined. The batter will be thick and may seem slightly different from traditional wheat flour batters due to coconut flour's high absorption properties.
- Allow the batter to rest for 3-5 minutes to let the coconut flour absorb the liquid and prevent a dry texture.
- Using a standard ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sweetener or top with fresh berries before serving.
Tips
- Sift Your Dry Ingredients: Always sift your coconut flour, baking powder, and salt together to eliminate lumps and ensure a smooth batter. This step is crucial for achieving that perfect muffin texture.
- Rest the Batter: After mixing the wet and dry ingredients, let the batter rest for 3-5 minutes. This allows the coconut flour to fully absorb the liquid, resulting in a moist and tender muffin.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to denser muffins, so keep it light and fluffy!
- Customize Your Muffins: Feel free to add your favorite mix-ins like chocolate chips, nuts, or dried fruit to personalize your muffins and make them even more delicious.
- Check for Doneness: Since ovens can vary, start checking your muffins at the 18-minute mark. A toothpick inserted into the center should come out clean for perfectly baked muffins.
- Store Properly: Keep any leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just reheat in the microwave for a quick snack!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
