| | | | | |

Coconut Flour Muffins

This post contains affiliate links including Amazon affiliate links.

Coconut Flour Muffins

Light coconut flour muffins with hints of cinnamon. Perfect for a quick snack.  

Vanilla with cinnamon feels so Fall like:) 

Fall is not my favorite season, summer is, but I’ll happily enjoy pumpkin, maple syrup flavors and cinnamon treats any day.

 

Since I’ve been experimenting a lot with coconut flour I have learned you need to make friends with eggs and use the properties of eggs to your advantage. 

Eggs naturally act as a riser in baked goods. 

Try making the same muffin with an egg replacer such as chia seeds and you’ll see the difference. 

I found besides adding baking powder (baking soda makes it taste too salty), “fluffing” my egg whites was the key to a great dome top. 

Please, don’t skip whipping those egg whites.  Try doing this technique with any coconut flour recipe to get a fluffier texture.

You can also try out my other cupcake recipes like Flourless Chocolate Cupcakes, Coconut Flour Chocolate Chip Cupcakes, and Coconut Flour Coffee Cake Muffins

Coconut Flour Muffin Tools

For this recipe you will need:

Coconut Flour Muffin Ingredients

How to make Coconut Flour Muffin

Preheat oven to 350 F.

In a bowl combine egg whites and honey or maple syrup. Whip the egg whites until you form stiff peaks.

In a separate bowl combine egg yolks, coconut oil, vanilla, cinnamon and salt until mixed.

Add the sifted coconut flour and baking powder to the egg yolk mixture.

Mix until smooth.

Slowly add the egg yolk mixture to the whipped egg whites. I turned my mixer back on as I added the two together. Mix until well combined.

Fill 6 cupcake liners to the top. 

Bake for 15 – 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and come out dry.

More Muffin/Cupcake recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Coconut Flour Muffin Recipe

Yield: 6

Coconut Flour Muffins

gluten free corn dog muffins - wet ingredients added to the dry ingredients.

A light coconut flour muffin with hints of cinnamon. Perfect for a quick snack.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 large eggs, separated
  • 2 tbsp raw honey or maple syrup
  • 1/4 cup extra virgin coconut oil
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon (or more for even more flavor)
  • dash of salt
  • 1/4 cup sifted coconut flour
  • 1/2 tsp baking powder

Instructions

    1. Preheat oven to 350 F.
    2. In a bowl combine egg whites and honey or maple syrup. Whip the egg whites until you form stiff peaks.
    3. In a separate bowl combine egg yolks, coconut oil, vanilla, cinnamon and salt until mixed.
    4. Add the sifted coconut flour and baking powder to the egg yolk mixture.
    5. Mix until smooth.
    6. Slowly add the egg yolk mixture to the whipped egg whites. I turned my mixer back on as I added the two together. Mix until well combined.
    7. Fill 6 cupcake liners to the top. 
    8. Bake for 15 - 20 minutes until the tops are firm to the touch and a tooth pick can be inserted and come out dry.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Similar Posts