Gluten free coconut muffins

    30 min

    These muffins are made with eggs, butter, coconut flour and coconut milk. They are simply sweetened with honey. Top with desiccated coconut while they are still warm, if you like.

    6 people made this

    Serves: 6 

    • 3 eggs
    • 2 tablespoons butter, melted
    • 2 tablespoons coconut milk
    • 3 tablespoons honey
    • 1/4 teaspoon salt
    • 1/4 teaspoon vanilla extract
    • 60g sifted coconut flour
    • 1/4 teaspoon gluten free baking powder

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Grease a muffin tin or line with paper cases.
    2. 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 mixture is just combined. Spoon mixture into prepared paper cases.
    3. Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, 15 to 20 minutes.

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    Reviews in English (43)


    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!  -  17 Nov 2014  (Review from Allrecipes US | Canada)


    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.  -  19 Nov 2014  (Review from Allrecipes US | Canada)


    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  -  25 Oct 2015  (Review from Allrecipes US | Canada)