These grain free Paleo Coconut Muffins are lightly sweetened and have a rich coconut flavor. This small batch of coconut flour muffins is perfect for a quick, gluten free snack, breakfast side or packed in school lunch.
Coconut is one of those flavors that you either love or hate. I'm in the coconut-lover category. The more coconut I can taste in a recipe, the better!
These paleo coconut muffins are perfect for any other coconut lovers out there. In addition to having a rich coconut flavor, these muffins are:
- healthy
- grain free & gluten free
- nut free & dairy free
- Paleo
- lightly sweetened
- moist (not dry or overly dense)
- easy to make
This coconut flour muffin recipe is also a kid favorite! My kids will happily chow down on a batch as part of breakfast or an afternoon snack.
Ingredients in Mini Coconut Muffins
To make these gluten free coconut flour muffins, you need a few staple Paleo ingredients.
- coconut flour
- unsweetened shredded coconut
- arrowroot flour (or tapioca flour)
- baking soda
- salt
- eggs
- water (or coconut milk)
- maple syrup (or any liquid sweetener)
- coconut oil (or avocado oil)
- vanilla
All of these ingredients are grain free, gluten free, nut free, dairy free and easy to find both online and in the grocery store.
How to Make Mini Coconut Muffins
The batter for these miniature muffins is made in one bowl. Then, scooped into a mini muffin pan and baked in the oven. Quick, easy and done within 25 minutes!
Here's the step by step process:
First, preheat your oven to 350 degrees F.
Make the Batter
Next, combine all dry ingredients in a medium-sized mixing bowl. This includes the coconut flour, shredded coconut, arrowroot flour, baking soda and salt.
Next, mix in the wet ingredients. This includes the eggs, water, maple syrup, coconut oil and vanilla.
Let the batter rest for 5 minutes to thicken. Then, scoop the batter into a mini muffin baking pan. I recommend a silicone baking pan. Otherwise, you'll need to either line the muffin pan with paper cups or thoroughly grease the pan.
Bake the Muffins
Bake the muffins at 350 F degrees for 15 minutes.
After baking, remove them from the oven and let them sit in the pan for 5 minutes. Then, remove them from the pan and cool on a wire cooling rack.
Storing Coconut Flour Muffins
Like most Paleo baked goods, these muffins last best stored in the fridge. They will keep well up to a week in a sealed, air-tight container.
Tips for Making Coconut Muffins
Measuring the Ingredients
My number one tip for making these muffins is to measure the ingredients by weight (when given). There is a big difference between ⅓ cup spooned and leveled coconut flour versus ⅓ cup, packed coconut flour.
Best results will come from using a food scale
. I have a cheap one that I've used for years and years and use for all my baking. It's an affordable investment if you bake frequently.
Use Quality Ingredients
My other tip for success is to use quality ingredients. These muffins are made with Bob's Red Mill Coconut flour - the best coconut flour in my opinion. It has a different taste, texture and quality of any other coconut flour I've used. I highly recommend using their brand in these muffins.
More Paleo Recipes using Coconut Flour
For more healthy and easy Paleo coconut flour recipes, check these out:
- Coconut Flour Pancakes
- Healthy Zucchini Cake
- Chocolate Fudge Thumbprint Cookies
- Cranberry Pecan Cookies
Enjoy!
Print
Mini Coconut Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 dozen mini muffins 1x
Description
Miniature Paleo muffins made with coconut flour and shredded coconut. Perfect for a grain free, nut free, lightly sweetened snack or breakfast side.
Ingredients
- ⅓ cup coconut flour, lightly packed (43g)
- ⅓ cup unsweetened, shredded coconut (35g)
- ¼ cup arrowroot flour (33g)
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ⅓ cup warm water
- 2 Tbsp maple syrup
- 1 Tbsp coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a medium-size mixing bowl, combine coconut flour, shredded coconut, arrowroot flour, baking soda and salt.
- Mix in remaining ingredients. Let batter rest for 5 minutes to thicken.
- Pour batter into mini muffin pan
(recipe makes 12 mini muffins). - Bake at 350 degrees for 15 minutes.
- Remove from oven, cool in baking pan for 5 minutes, then transfer muffins to cooling rack.
- Store muffins in fridge up to one week.
Notes
For best results, measure ingredients by weight (when given)
Keywords: muffins, coconut flour, coconut, snack, breakfast, nut free
simplywendi says
thank you for this recipe!
Amy says
Can you replace the arrowroot powder with anything?
Katie says
tapioca flour or potato starch will work
Meg says
Do you think I could add frozen blueberries to these or would that ruin them? I’ve made them before without adding anything and they were delicious!
Katie says
Oooh, not sure about frozen blueberries. It may change the consistency of the batter too much. Fresh blueberries should work though! I'm so glad you liked them 🙂
Michelle says
Heya. I used 1 cup frozen blueberries and increased the abkinf time by 5 minutes and they turned out really well.
Katie says
Great! Thank you for sharing 🙂
Andrea says
Hi there
These muffins look delicious ! I’m going to make them this weekend . I was wondering if I need to adjust cook time if making standard size muffins versus mini ones?
Thank you for your help,
Andrea
Katie says
Hi! You may need to cook them a little longer.
Tara says
Hi, thank you for the recipe. I’m just getting into paleo baking. Do you know what the macros would be for this recipe? Thanks
Molly says
I made this and subbed the eggs for 2 flax eggs and added fresh blueberries! They were delicious!
★★★★★
Katie says
Awesome! I'm so glad the flax eggs worked!
Sylvia says
Hi,
Can you omit the shredded coconut?
Katie says
You should be able to, but it will change the texture and flavor a bit.
Roberta says
YUMMY! I made these as regular sized muffins, they baked perfectly in 15 minutes. I substituted butter for the melted coconut oil, and substituted choc. chips for the shredded coconut. They turned out great! I also tried substituting dairy free 'butter' for coconut oil, and substituted blueberries for shredded coconut, again - turned out great! This is my new go-to muffin recipe!!!!! YAY!
Katie says
I'm so glad you like them! Those substitutions sound fantastic - thank you for sharing! 🙂