One bowl coconut muffin recipe. Usually, coconut flour recipes are dry and crumbly, and they don’t hold together very well. NOT this recipe. You will enjoy a smooth dough that when you eat the muffin you don’t have to drink a gallon of water to easy up the swallowing. We intentionally use a lot of eggs so watch out the calories.
Keto-Friendly Muffins
To make these muffins keto-friendly, just substitute the honey with stevia or any other keto-friendly sweetener.
Coconut Muffins
Ingredients
- 8 medium eggs
- ½ cup coconut oil melted
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 tbsp avocado oil
- ¾ cup coconut flour
- ¼ cup ground seeds
- ¼ cup coconut flakes
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp pink Himalayan salt
Instructions
Prep
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients
- Grind all seeds of your choice with a coffee grinder or any tool you have available in the kitchen. You can also buy already ground seeds. You will need 1/2 cup of ground seeds to put into the batter.
- Pre-heat oven 350 Fahrenheit degrees
Mix the dough
- In a bowl, mix all wet ingredients: 8 eggs, ½ cup coconut oil (melted), 1/3 cup honey (you can use ½ cup if you like your muffins sweeter), and 1 tsp vanilla extract. Mix well. I use a mixer.
- In the same bowl add all the dry ingredients: ¾ cup coconut flour, ¼ cup ground seeds, ¼ tsp baking powder, ½ tsp baking soda, and ¼ tsp pink Himalayan salt. Mix well.
- Add ¼ cup coconut flakes and stir the batter with a fork.
Muffins
- Pour 1 tbsp avocado oil in one of the muffin tins. With a hand, grease all the muffin tins with the avocado oil evenly.
- Fill up the muffin tins with the batter.
- Bake for 25 minutes or until done.
- Enjoy!
Video
Notes
- You can check if the muffins are done by inserting a wooden toothpick into the batter. If the toothpick is clean, then the muffins are ready. I usually take my muffins out of the oven when they have formed a brown crust on top.
- To store the muffins, I put plastic wrapper on top of the muffin tins, or I store them in air tight container. Since the recipe has eggs, I only store the muffins for maximum of one day on the counter, and then move all of them in the fridge. I seldom have to move the muffins to the fridge because my family loves them and everything is gone within a day!
- To ensure your recipe is gluten and nut free, make sure your soda and baking powder are gluten and nut free.
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
- To make this recipe keto-friendly, substitute the honey with keto-friendly sweetener.
Nutrition
We strive to provide the most accurate information possible, however, it is at your own risk when you decide to use it. For example, the nutritional information shown is an estimate provided by our recipe plugin. It should not be considered a substitute for a professional nutritionist’s advice. If we list a recipe as a nut-free, for instance, we do our best to check all ingredients for nuts via an application. However, it is your responsibility to double-check our work prior using the information as there is always room for manual error on our part, or an error on the application we use.