Description
Make soft, tender coconut flour muffins that fit a low-carb lifestyle. This recipe is simple, family-friendly, and perfect for quick breakfasts or snacks.
Ingredients
Scale
- 1/2 cup coconut flour sifted
- 1/2 teaspoon baking powder
- 6 large eggs room temperature
- 1/4 cup butter softened and salted
- 1/4 cup milk of choice (I used coconut milk)
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1 cup blueberries optional
Instructions
- Preheat your oven to 180C/350F. Line a 12-count muffin pan with muffin liners and set aside.
- Combine your coconut flour with baking powder in a mixing bowl and mix well. Set this aside.
- In a separate bowl, whisk together your eggs, softened butter, milk, honey, and vanilla extract until combined.
- Gently fold your dry ingredients into the wet mixture until combined. Add the blueberries if you are using them.
- Distribute the batter evenly among the muffin liners.
- Bake the muffins for 15 minutes. Remove them from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe honors the comfort of traditional muffins while keeping the carbohydrate count low.
- Coconut flour creates a tender texture, so avoid overmixing the batter.
- These muffins keep well for busy mornings when you need a make-ahead option.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 5
- Cholesterol: 80
Keywords: Keto Coconut Flour Muffins, Coconut Flour Muffin Recipes, Low-Carb Baking Ideas, Healthy Snack Alternatives, Keto Breakfast Easy, Low Carb Breakfast