Coconut Flour Muffins
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:
- Cupcake liners
- Muffin pan
- Stand mixer or hand mixer with 1 large bowl
- Measuring spoons and cups
- Whisk
- Airtight storage container for leftovers
Coconut Flour Muffin Ingredients
- eggs, separated
- raw honey or maple syrup
- extra virgin coconut oil
- vanilla extract
- ground cinnamon (or more for even more flavor)
- salt
- sifted coconut flour
- baking powder
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
- Flourless Chocolate Cupcakes
- Gluten Free Maple Pecan Muffins
- Coconut Flour Coffee Cake Muffins with Raspberry Jam Filling
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
Coconut Flour Muffins
A light coconut flour muffin with hints of cinnamon. Perfect for a quick snack.
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
- 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.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
