These grain free Mini Coconut Muffins are Paleo friendly, lightly sweetened and have a rich coconut flavor. This small batch of 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 Mini Coconut Muffins are perfect for any other coconut lovers out there. In addition to having a rich coconut flavor, these muffins are:
- grain free & gluten free
- nut free & dairy free
- lightly sweetened
- moist (not dry or overly dense)
- easy to make
They’re also a kid favorite! My boys will happily chow down on a batch as part of breakfast or an afternoon snack.
To make these gluten free coconut flour muffins, you need a few staple Paleo ingredients.
Ingredients in Mini Coconut Muffins
- coconut flour
- unsweetened shredded coconut
- arrowroot flour (or tapioca flour)
- baking soda
- water (or coconut milk)
- maple syrup (or any liquid sweetener)
- coconut oil (or avocado oil)
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 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 1/3 cup spooned and leveled coconut flour versus 1/3 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:
Miniature Paleo muffins made with coconut flour and shredded coconut. Perfect for a grain free, nut free, lightly sweetened snack or breakfast side.
- 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.
Keywords: muffins, coconut flour, coconut, snack, breakfast, nut free