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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
| Grain-free Coconut Muffins |
- 6 eggs
- 1/4 c. unrefined coconut oil,
- melted
- 1/2 c. honey or maple syrup
- 1/2 tsp. salt
- 1/2 c. coconut flour
- 1/2 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 often use half maple syrup and half honey; I like the way the flavors balance out. I’ve also successfully used both date sugar and sucanat, so I’m pretty confident any granulated sweetener will work as well.
* This recipe was previously exclusive to my “on the go” eBooks, Healthy Snacks to Go and The Healthy Lunch Box - enjoy it on the house!
* More on how to bake grain-free with coconut flour.
* And my comparison of 3 different coconut flour brands to find the best brand of coconut flour.
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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Disclosure: There are affiliate links in this post to Tropical Traditions from which I will earn some commission if you make a purchase. See my full disclosure statement here.
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.
[Reply to this comment]
Sheila Reply:
October 2nd, 2013 at 9:58 pm
What about trying a bundt pan?
[Reply to this comment]
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
[Reply to this comment]
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?
[Reply to this comment]
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!
[Reply to this comment]
Where do you buy coconut flour? Normal grocery store? Amazon?
[Reply to this comment]
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.
[Reply to this comment]
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.
[Reply to this comment]
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
[Reply to this comment]
Serene in Singapore Reply:
October 4th, 2013 at 11:30 am
If we add cocoa powder do we decrease the amount of coconut flour?
[Reply to this comment]
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…
[Reply to this comment]
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!
[Reply to this comment]
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.
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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!
[Reply to this comment]
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.
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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 [...]