Recipe Connection: Grain-free Coconut Muffins

This post may contain affiliate links, including Your price won't change but it enables free content & supports our family business.

Grain-Free Coconut Muffins

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).

Grain-Free Coconut MuffinsI 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

Grain-free Coconut Muffins
Prep time
Cook time
Total time
Recipe type: snacks, breakfast
Serves: 12
  • 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
  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. I highly recommend using muffin cup liners for this recipe, but if you
  5. don't mind the clean-up, you can grease 12 muffin cups with coconut oil.
  6. Divide batter evenly between 12 cups (usually about halfway full) and
  7. bake at 375F for 10-15 minutes until a toothpick in the center comes
  8. out clean and tops are springy, not mushy.
  9. Remove to a wire rack to cool. Store at room temperature 3-5 days or
  10. freeze immediately.
  11. 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!

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.

Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price.

42 Bites of Conversation So Far

  1. Lori says

    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.

  2. Erin says

    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?

    • says

      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! :) Katie

  3. Julie says

    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.

  4. Brittany says

    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.

  5. regina says

    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!

    • says

      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. :) Katie

  6. Jennifer says

    These were perfect! My first attempt at baking with coconut flour and I couldn’t be more pleased. Thanks so much for sharing.

  7. Kristina says

    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?

  8. Carla Ehrenreich says

    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.

  9. says

    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. :)

  10. Rach says

    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.

  11. Melody says

    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!

  12. Sharla says

    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!

  13. Laurie says

    I thought these were great. A little chewy sort of like a bran muffin. I used only a tablespoon of honey and subbed lakanto sugar for the rest. Also I put in some chopped up strawberries. Very nice recipe.

  14. says

    I just made these – Simple, delicious! Putting them in the freezer for when baby arrives. :)

    Here’s what I did
    – Doubled recipe
    – Subbed butter for coc oil
    – Added zest of (almost) 2 lemons, plus the juice from 1
    – Added 1 tbs extra coc flour to make up for extra liquid from lemon juice
    – Added ~1.5 cups frozen raspberries.

    THANK YOU Katie!!

    • says

      Oh also, I made them in a 9×13 baking dish lined with parchment paper, and because the recipe was doubled, it took about 35 minutes to bake at 375F.

  15. Kendall says

    I just wanted to say that our family LOVES these muffins. I made a quadruple batch this morning (batch cooking day). I like to add about 1/2 tsp vanilla to ours and they get devoured. Thank you so much for this recipe!

Take a Bite (of conversation)

Your email address will not be published. Required fields are marked *

Rate this recipe: