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Mini Coconut Muffins

  • Author: Katie
  • 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

Scale
  • 1/3 cup coconut flour, lightly packed (43g)
  • 1/3 cup unsweetened, shredded coconut (35g)
  • 1/4 cup arrowroot flour (33g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 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