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Paleo Coconut Muffins (Mini Muffins Made with Coconut Flour)

Jan 15, 2019 · 14 Comments

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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!

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Mini Coconut Muffins

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 dozen mini muffins 1x
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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

Scale
  • 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

  1. Preheat oven to 350 degrees F.
  2. In a medium-size mixing bowl, combine coconut flour, shredded coconut, arrowroot flour, baking soda and salt.
  3. Mix in remaining ingredients.  Let batter rest for 5 minutes to thicken.
  4. Pour batter into mini muffin pan (recipe makes 12 mini muffins).
  5. Bake at 350 degrees for 15 minutes.
  6. Remove from oven, cool in baking pan for 5 minutes, then transfer muffins to cooling rack.
  7. 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

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Reader Interactions

Comments

  1. simplywendi says

    January 15, 2019 at 9:38 am

    thank you for this recipe!

    Reply
  2. Amy says

    March 10, 2020 at 5:20 am

    Can you replace the arrowroot powder with anything?

    Reply
    • Katie says

      March 10, 2020 at 7:13 am

      tapioca flour or potato starch will work

      Reply
  3. Meg says

    May 01, 2020 at 12:45 pm

    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!

    Reply
    • Katie says

      May 01, 2020 at 1:18 pm

      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 🙂

      Reply
  4. Michelle says

    May 09, 2020 at 7:57 am

    Heya. I used 1 cup frozen blueberries and increased the abkinf time by 5 minutes and they turned out really well.

    Reply
    • Katie says

      May 09, 2020 at 1:39 pm

      Great! Thank you for sharing 🙂

      Reply
  5. Andrea says

    February 13, 2021 at 12:32 am

    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

    Reply
    • Katie says

      February 14, 2021 at 6:32 am

      Hi! You may need to cook them a little longer.

      Reply
  6. Tara says

    February 14, 2021 at 9:15 am

    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

    Reply
  7. Molly says

    February 16, 2021 at 8:00 am

    I made this and subbed the eggs for 2 flax eggs and added fresh blueberries! They were delicious!

    ★★★★★

    Reply
    • Katie says

      February 16, 2021 at 12:07 pm

      Awesome! I'm so glad the flax eggs worked!

      Reply
  8. Sylvia says

    October 02, 2022 at 12:59 am

    Hi,
    Can you omit the shredded coconut?

    Reply
    • Katie says

      October 02, 2022 at 7:46 pm

      You should be able to, but it will change the texture and flavor a bit.

      Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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