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I’ve had these grain-free muffins in my freezer for the past two years straight. Not the same dried-out 2-year-old muffins, but consecutively.
As in, as soon as we run out, I make more and restock the freezer.
They’re so moist and easy to make, and they thaw in less than 30 minutes no problem, so these are my super-emergency-have-to-leave-the-house-NOW stash.
They vary in flavors, from plain to cinnamon-raisin or banana-nut, to my favorite, cranberry-walnut, or the kids’ fav, blueberry. The recipe is such a blank slate that you can pretty much make it into anything you want (and in Healthy Snacks to Go, the second edition, I did - I took the spices from our favorite healthy pumpkin muffins and made grain-free pumpkin muffins too).
I like to surround myself with easy, versatile, flexible recipes, like those famous muffins I just mentioned, which are made in one bowl and had no problem morphing into delicious gluten-free pumpkin muffins (that were also egg-free, dairy-free, and nut-free).
During this week of a grain-free baking challenge, if you just want to try one recipe, make this the one. Share in the comments how you adapt it with fun flavors!
Recipe: Easy Grain-free Coconut Muffins
- 6 eggs
- ¼ c. unrefined coconut oil,
- melted
- ½ c. honey or maple syrup
- ½ tsp. salt
- ½ c. coconut flour
- ½ tsp. baking soda
- Preheat oven to 375F.
- Beat or stir eggs, coconut oil, honey and salt together until smooth. Be sure to mix the oil in immediately as it will likely solidify as soon as it hits the cold eggs.
- Sift coconut flour into the batter and sprinkle baking soda over the top so that it mixes in evenly. Beat or whisk hard until smooth.
- I highly recommend using muffin cup liners for this recipe, but if you
- don't mind the clean-up, you can grease 12 muffin cups with coconut oil.
- Divide batter evenly between 12 cups (usually about halfway full) and
- bake at 375F for 10-15 minutes until a toothpick in the center comes
- out clean and tops are springy, not mushy.
- Remove to a wire rack to cool. Store at room temperature 3-5 days or
- freeze immediately.
- Makes 12 muffins.
I’m guessing that if I did find a 2-year-old muffin in the freezer, it would still be moist and tasty, to tell the truth.
Have fun with this one!
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Does this recipe work for a bread loaf instead of muffins? I have been trying variations of banana bread using alternative flours and sweeteners. They rise beautifully in the oven, but fall after taking out and cooling. I’ve tried various baking times, temps, letting it cool slowly in the oven, but they all fall. I should also note I am using soldium free baking soda, which has worked fine when I use regular flour.
Sheila Reply:
October 2nd, 2013 at 9:58 pm
What about trying a bundt pan?
Katie Kimball @ Kitchen Stewardship Reply:
October 3rd, 2013 at 1:28 am
I’ve not tried a loaf, but it does work great in a cake pan, either round or square. In fact, it was my son’s first birthday cake (doubled).
Katie
Lindsey Reply:
March 7th, 2014 at 4:30 pm
Could you post the baking temp/time for the cake version. I’d love to use it for my daughter’s first birthday cake. We just made a version of the muffins with cocoa powder and cherries and they were yummy!
Katie Kimball @ Kitchen Stewardship Reply:
March 17th, 2014 at 12:57 am
Lindsey,
Katie
Oh dear, I’m sure I baked at the same temp as in the recipe here, but he’s 2.5 now…I can’t remember the timing! I probably just started with 5 minutes longer than the muffins and checked the center every 5 mins. It’s a forgiving cake and won’t deflate if you open the oven door!
I am new(ish) to the blog so sorry if you’ve answered this somewhere else, but wondering why you prefer coconut flour to almond flour, and if almond flour would be an acceptable substitute?
Katie Kimball @ Kitchen Stewardship Reply:
October 3rd, 2013 at 1:30 am
Erin,
Katie
I prefer it for rookies especially just because it’s more cost effective since you use so little flour per recipe. Almond flour is used in proportions a lot more like wheat flour (2 c. for muffins instead of 1/2 cup) and can’t be subbed in for coconut flour without really revamping the recipe. Best to find a really good almond flour recipe – I’ve had delish almond flour muffins!
Where do you buy coconut flour? Normal grocery store? Amazon?
Katie Kimball @ Kitchen Stewardship Reply:
October 3rd, 2013 at 1:32 am
Suzanne,
Katie
Amazon is a good place, but as you’ll see in today’s comparison post (http://www.kitchenstewardship.com/2013/10/03/how-do-3-different-brands-of-coconut-flour-differ-review/) I prefer Tropical Traditions brand and it’s least expensive right from them, especially with free shipping which happens about once a month.
I’ve been making these muffins (via Heavenly Homemakers) for a few years. I usually bake half plain for the kids, and add a few tablespoons cocoa powder, a teaspoon of instant coffee granules, and some cinnamon to the other half for us grown ups. Yummy.
Katie Kimball @ Kitchen Stewardship Reply:
October 3rd, 2013 at 10:09 pm
Why I’ve never added cocoa powder I have no idea…I’m sitting here in shock. Going to have to make them chocolate soon!
Katie
Serene in Singapore Reply:
October 4th, 2013 at 11:30 am
If we add cocoa powder do we decrease the amount of coconut flour?
Susan Alexander Reply:
October 4th, 2013 at 7:08 pm
Judging from this recipe, I don’t know if I would: http://paleospirit.com/2012/paleo-chocolate-birthday-cake-coconut-honey-frosting/ But you will probably need more liquid if you don’t cut the coconut flour…
Julie Reply:
October 5th, 2013 at 8:44 am
I don’t cut the flour and usually it’s just fine. Once in a while it does seem dry, (depending on the weather) and then I just add a bit if water, or milk, or yogurt, or (sshhhh) melted chocolate chips!
Just wanted to add this tip with coconut flour: Use a stick blender. Because it behaves differently than wheat flour (no gluten, I may be the reason, I think?) you can’t overmix it. It makes the batter super-smooth even without sifting.
The Nutty Scoop from Nuts.com » Blog Archive » Healthy Breakfast Recipes We’re Nutty About » The Nutty Scoop from Nuts.com // Oct 10, 2013 at 12:10 pm
[...] no wonder Katie from Kitchen Stewardship depends on healthy breakfast recipes like her grain-free coconut muffins as a go-to hunger fix when she’s in a rush. Katie uses coconut flour and coconut oil to whip up [...]
Hi,
I’ve made these once and they were a huge hit; so thank you. I’d like to try a variation but am wondering on the measurements? I assume cinnamon raisin, for example, is just something I could just guess on – but for the others, if there a set amount I should aim for? thank you again!
Katie Kimball @ Kitchen Stewardship Reply:
October 14th, 2013 at 1:55 am
Regina,
Katie
I probably use about 1/2 c. walnuts for 12 muffins and a similar amount of chopped cranberries, and we actually add the blueberries into the muffins after pouring into the cups – about 4-5 per muffin. Any of the add-ins, you can really just guess and check on the batter.
Hot Blueberries With a Side of Guilt | Purposeful, Meaningful // Oct 13, 2013 at 9:13 pm
[...] the week since breakfast can no longer easily be grab-and-go. This afternoon I made blueberry coconut flour muffins and maple vanilla [...]
Cranberry Coconut Flour Muffins | Jodie Katherine // Jan 7, 2014 at 8:41 pm
[…] bit more solid, but not dry like my last few attempts have turned out. The base recipe I found on Kitchen Stewardship is one for just a simple plain coconut flour muffin. I took it, changed a couple ingredients, and […]
These were perfect! My first attempt at baking with coconut flour and I couldn’t be more pleased. Thanks so much for sharing.
Katie Kimball @ Kitchen Stewardship Reply:
January 21st, 2014 at 8:26 pm
Wonderful!
what about egg free for this recipe?
Katie Kimball @ Kitchen Stewardship Reply:
March 16th, 2014 at 11:45 pm
Amber,
Yikes, your comment got totally misplaced, sorry about that!
I’ve seen others say that because of the nature of coconut flour, you really can’t do egg-free (which is a bummer!). Because of that, I’ve never even experimented.
Katie
This was my first time using coconut flour and was a huge success thank you so much!!
I noticed a very eggy taste from the muffins is it possible to use less eggs? 4 or 5 maybe?
Katie Kimball @ Kitchen Stewardship Reply:
March 20th, 2014 at 10:24 am
Kristina,
Katie
I haven’t tried reducing the eggs – I think some have taken some eggs out and then used the flax-egg replacement. You don’t want to just take them out or the muffins could get too dry, you know?
My first attempt baking with coconut flour after several other times of giving up having overloaded on recipes/advice/warnings while searching for a recipe. Tastes fantastic. Thanks so much.
I just wanted to say that we have these about twice a month.
I must have made 30 batches by now. 
SO yummy! Today our add-ins are chocolate chips and dried cranberries. 
Katie Kimball @ Kitchen Stewardship Reply:
April 21st, 2014 at 12:45 am
Which leads me to wonder: why have I never added chocolate?!? I love that you love them!
Katie
Hey guys.
I’ve made these twice now and both times I noticed the bottoms were almost translucent and a totally different consistency to the rest. They are very oily. Its so odd! Am I the only one? Could it be the climate? – since it’s quite damp and cold here right now.
Katie Kimball @ Kitchen Stewardship Reply:
July 3rd, 2014 at 12:00 pm
Maybe try reducing the oil next batch?
Has anybody had success using Ener-G egg replacer instead of the egg or flax/chia eggs? I don’t eat egg anymore, but I sure miss these muffins!
These look great and so easy! I’m curious to know if I can just add pumpkin or banana (and what quantity) without changing the end result by adding that extra moisture. I’d love to try a pumpkin version next week. Thanks!
Katie Kimball @ Kitchen Stewardship Reply:
October 10th, 2014 at 11:46 pm
Sharla,
Katie
I do have a pumpkin version in my Healthy Snacks to Go ebook – http://www.kitchenstewardship.com/2010/04/26/healthy-snacks-to-go-ebook-now-on-sale/. I think I decreased the eggs by one egg and added pumpkin, maybe 1/2 cup?