Gluten Free – Dairy Free Muffins

I think this is the recipe I’m most excited about from all my gluten free recipe experimenting last week!!! Cher left this recipe in the comments section in my Gluten Free Experiment post and since I had all the ingredients on hand, I gave them a try. (Cher, I’d like to give you a BIG hug!!!)

Coconut_Flour_Muffin

Upon first glance, it seems that there would be too much liquid in these, making for a really runny batter. But nope…it’s just right. I mixed them up, baked them, then held my breath:  Would my kids like them? They smelled good…they looked good…but would they taste good?

Oh. My. Muffin.

EVERY boy in my house scarfed these up…my pickiest son exclaiming, “Mom! These taste like CAKE!”

It’s only been a week, but I think I’ve made three batches of these already. We all love them.

Gluten Free – Dairy Free MuffinsYum

6 eggs
4 Tablespoons Coconut Oil
1/2 cup honey
1/4 teaspoon salt
1/2 cup Coconut Flour
1/2 teaspoon baking powder

Add-In Ideas:
1/4 cup chocolate chips (we use either these gluten free/soy free/dairy free chocolate chips or we make our own)
1/2 cup fresh berries
1/4 cup chopped, dried fruit

Mix all ingredients together, throw in an add-in if you’d like, then pour batter into a well greased muffin pan. Bake at 350 for 15-17 min. Makes 12 muffins.

By themselves, these muffins are awesome…but with chocolate chips. Oh my!

With both Coconut Oil and Coconut Flour in these, you would think they would have an overpowering coconut flavor. You can taste a bit of coconuty-goodness, but it’s not strong. Read this post explaining about the differences in coconut oilstry expeller pressed coconut oil if you don’t like the taste of coconut!

So where can you get Coconut Flour? I usually get mine from Tropical Traditions, but just saw this great pack of Coconut Flour at Amazon and decided to snatch it up. I think we’ll be making a lot of these muffins in the future…whether we remain gluten free or not. What an EXCELLENT little healthy muffin!!!

Have you ever baked with Coconut Flour? I’m hoping to figure out more Coconut Flour recipes. It’s super good for you! What add-in ideas can you think of for these muffins?

 

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Comments

  1. Alyssa says

    I made buttermilk pancakes with half coconut flour the other day…turned out pretty good, I thought…I think I may try these in the morning…with carob chips…or white chocolate chips and macadamia nuts…

    [Reply]

  2. Melissa says

    Those sound wonderful, but I don’t have coconut flour. Since I don’t have to worry about gluten, is it possible it would work with white or wheat flour? Do you think the ratio would be 1:1?

    Thanks for sharing this yummy recipe! (Thanks, Cher!)

    [Reply]

    Laura Reply:

    I don’t think substituting wheat flour one for one would work for these. Coconut flour makes for a thicker (for lack of a better word) batter. IF you were to try this with wheat flour, I’d add more than the called for 1/2 cup of flour.

    [Reply]

  3. says

    I just bought coconut flour last month for the first time because I have been wanting to try it. But I have been so scared to actually make anything with it because I want to ration it out because of the cost :) I may have to try these though!

    [Reply]

  4. Emily Woodall says

    Oh, wow…the pics of these look so good! I want to try this recipe out! I’ve never used coconut flour…but I’m thinking I just may have to get some for these:) I wonder how
    many carbs are in coconut flour? We were grain-free for a month on The Maker’s Diet, & my hubby is trying to stay pretty low-carb(but lots of veggies, fruit, healthy fats, organic milk & dairy, etc.) until he reaches his weight loss goals. I would love to find him a lower carb treat/baked good!

    [Reply]

    Laura Reply:

    Here’s the nutritional facts found at Tropical Traditions. It looks like maybe it is high in carbs (although I don’t know high from low where carbs are concerned). But, since coconut flour isn’t made from a grain, this may work on your diet!

    [Reply]

    Carmen Reply:

    I think coconut flour is considered very low carb. Especially since it
    is high in fiber and you use a pretty small amount in recipes.

    [Reply]

  5. Cathy B. says

    These really look yummy. I have something called coconut milk powder. Is that the same thing as coconut flour? Also, do you think maple syrup would work in place of the honey? I just printed the recipe, and plan to try it soon!

    [Reply]

    Laura Reply:

    Coconut milk powder is different from coconut flour, so I’m not sure how that would work. I do think maple syrup would work in place of honey.

    [Reply]

  6. Nicole B says

    These do look yummy! I got 2 dozen free range eggs for $1.59 each and wasn’t sure how to use them all. This will surely help! Just have to find some coconut flour.

    Have you noticed any improvements with Malachi’s eczema? I know before you said it wasn’t getting better but it wasn’t getting worse either so I was curious now that you are further into the experiment.

    [Reply]

    Laura Reply:

    Unfortunately, there’s been no improvement still (2 1/2 weeks into it). Not sure what to think, but we’re not discouraged yet. We’ve heard it takes at least 6 weeks to see a difference. Taking him to our awesome chiropractor today to discuss more options and do some more looking into allergies and such. Thanks for asking!

    [Reply]

    rebecca Reply:

    I am sure that someone has already mentioned it but have you looked into NAET? It’s not in our budget at the moment but my brother and his family had great success from it.

    [Reply]

  7. says

    I have been making these with a little modification I know you will love…cocoa powder! Add a touch more honey and about 1/3 cup cocoa and mmmmm, brownies!

    [Reply]

    Carmen Reply:

    mmm, this sounds great! I’m going to try them with cocoa!!

    [Reply]

    Donna Reply:

    Lord have mercy ~ are these ever good!!!! Thanks for sharing this variation.

    [Reply]

  8. says

    Laura, thank you for sharing this. Cher thank you for giving the recipe to Laura! I happen to have all the ingredients for these ~ looking forward to breakfast! Yummmmmm……..

    [Reply]

  9. Meghan V says

    Wow I didn’t know there was such a thing as coconut flour. You could probably add some chopped nuts to the recipe or flaked coconut (since we are on the subject). Anyone know how they make coconut flour? Could you take flaked coconut and grind it?

    [Reply]

  10. says

    I have been gluten free for about 3 months and have not had one piece of bread since then! I, so far, have just done without. I made the bisquick biscuits and they were awful. I am excited to try these.

    [Reply]

  11. CrazyFarmGirl says

    Ordered the coconut flour- love Amazon! I’m hoping to make these for a friend who needs the gluten-free recipes.

    [Reply]

  12. Sara B says

    I’ve never used coconut flour before. May have to try w/ it w/ this yummy sounding recipe. Thanks!

    [Reply]

  13. Cammie M says

    I just tried these the other day and they were amazing. The recipe calls for almond flour; I used brown rice flour b/c it’s what I had.

    Cinnamon Bun Muffins

    Topping:
    2 Tbsp. honey
    1 Tbsp. cinnamon
    1 Tbsp. melted coconut oil or butter

    Muffins:
    1 cup blanced almond flour
    2 Tbsp. coconut flour
    1/2 tsp. baking soda
    1/4 tsp. sea salt
    1/4 cup melted coconut oil or butter
    1/4 cup honey
    3 eggs
    1 Tbsp. vanilla extract

    Mix topping. Set aside.

    Combine almond flour, coconut flour, baking soda and salt in a medium bowl. In a large bowl blend together oil, honey, eggs and vanilla. Blend dry ingredients into wet and scoop a scant ¼ cup* at a time into lined muffin cups. Spoon topping onto muffins. Bake muffins for 8-12 minutes at 350.

    I saw the recipe on this blog http://voogtrecipes.blogspot.com/2011/04/cinnamon-bun-muffins-grain-free-dairy.html

    [Reply]

  14. Joanna S. says

    Wow this whole gluten free world is a new experience! I’d never even heard of coconut flour before.

    [Reply]

  15. Kimberlee says

    So, if you don’t have coconut oil in your pantry and don’t need to eat dairy free, could you substitute butter in place of the coconut oil. Is it a straight substitution? Just curious. Thank you for sharing!

    [Reply]

    Laura Reply:

    Sure, I don’t know why not!

    [Reply]

  16. says

    I have never used coconut flour before. In fact, I had never heard of it until today. What a great option for those gluten free needs. Thanks for sharing! Those muffins look GREAT!

    [Reply]

  17. kristin says

    I just put some coconut flour in my Azure Standard shopping cart. We’re not gluten free, but we’d like to be glutenless and these muffins do look yummy!

    [Reply]

  18. Christina Frei says

    Another great recipe! Used to hate things with coconut, bit since I started using good coconut oil, I lobe it! Hope your little guy starts to improve soon.

    [Reply]

  19. Susanna says

    I made these several times when we were on the GAPS diet. We liked mashed bananas added to ours! Cranberry-walnut is also good. I’m going to try the idea of adding cocoa powder!!

    [Reply]

  20. Melissa says

    My husband just asked me to pick up some coconut flour today! Now I have a starting point for what to do with it! Thank you!

    [Reply]

  21. Rhonda Lake says

    Mmmm, I’m getting some coconut flour and coconut oil this weekend!!! These will be a must try!!!

    [Reply]

  22. sharon says

    they look absolutely delicious!!! I’m going to have to try coconut flour. I do hope your son finds relief soon. I’ve been battling my step sons eczema, which is really hard, because when he is with his mother, she doesn’t do ANYTHING to treat his eczema, sot eh few days or weeks we have him, it’s a battle for sure. You and your family are in our prayers.

    [Reply]

  23. Aya says

    The inside of them even look a lot like a yellow cake! I love passing off good for us things as dessert. Thankfully my kids are young enough that they think fruits and even veggies make a great dessert.

    [Reply]

  24. Melanie says

    These look great! What I’ve always wanted to know: is 4 tablespoons of SOLIDIFIED coconut oil equal to 4 tablespoons of LIQUID coconut oil? I’m new and really enjoy your blog. – recipes, recommendations and healthy eating info. Thanks a bunch!!!

    [Reply]

  25. says

    I’m just getting into more coconut flour recipes. Thanks for sharing this one!
    I found 5 lbs. of organic coconut flour through Azure for $21.40 this month~
    It’s a great ‘fiber’, which is sometimes lacking in the GF recipes and lifestyle.

    [Reply]

  26. Sharmista says

    I love coconut flour! It has revolutionized the way I bake. Everything comes out so well when I use it. I make banana walnut muffins with it. The recipe is from the tropical traditions website. Chunky monkey muffins or something like that. You need to try them! They are awesome!

    [Reply]

  27. Jana says

    I have been toying with the idea of using coconut flour. This looks like a good way to begin a whole new coconut world. Thanks to Laura and Cher for this great treat!

    [Reply]

  28. Sarah DJ says

    Baking with coconut flour is so different, but yummy results :-) I had a hard time using up my farm-fresh eggs before going GF, and now with the coconut flour recipes, I don’t have enough!

    [Reply]

  29. Mary says

    Yum. My kids would love these. I need to get some coconut flour. Maybe I will win it in a day or two! :-)

    [Reply]

  30. Priscilla F. says

    Didn’t know there was such a thing as coconut flour – oh the things I learn from you… (Thanks Laura!)

    [Reply]

  31. says

    I think we are living parallel lives! Thank you for the gluten-free recipes! I am a stay-at-home, homeschooling mom of 4 kiddos as well. I even have an Elias! Any my youngest (2 yo) has suffered with eczema since a baby. It started out mild (bumpy and dry), but then started flaring up when she had soy(?). In the past 6 months her skin has started cracking and oozing in the creases (behind her ear, eyelid, inner elbow, behind the knee). Poor baby! The last 10 days I’ve cut out gluten, dairy, soy and coconut (seems like she gets real red when I substitute coconut oil for butter) and am starting to see some improvements. We’re going to visit a chiropractor tomorrow that uses muscle response to test for allergies. I hope that sheds some light on things… I love your blog and have used several of your recipes!

    [Reply]

    Deanna Reply:

    If she is allergic to coconut here is a blog that my sister has
    found helpful for identifying products with coconut in them:
    http://coconutallergy.blogspot.com/

    [Reply]

    Randi @ www.ExpressionsOfPerceptions.com Reply:

    Almost all the soy in the US is genetically modified (cloned). GM foods cause allergies, eczema, asthma, and a whole host of other problems (organ damage, infertility, etc.) so if she reacts to soy, maybe it’s because it’s genetically modified. My children had eczema and food allergies until we switched to a gmo-free diet. Not the eczema and allergies are COMPLETELY gone! You could read the book “Seeds of Deception” by Jeffrey Smith if you’d like more info, or go to http://www.SeedsOfDeception.com.

    [Reply]

    Randi @ www.ExpressionsOfPerceptions.com Reply:

    “Now”, not “not”. (sorry, I hit the wrong key)

    [Reply]

  32. Charlotte Moore says

    Coconut flour is sure a different texture. Almost melts in your mouth without chewing. At least the banana coconut muffins I made were like that. When do we send you the recipes? Now or Friday??? I also made chocolate and blonde brownies using coconut cream. They were good.

    [Reply]

    Laura Reply:

    Friday please!! I’ll have a post up and you can link them up if you have a blog, or leave the recipe in the comments section. I’ll be watching for that chocolate and blonde brownie recipe!!

    [Reply]

  33. Rachel says

    We are in love with coconut flour at our house so I will definitely be making these very soon! Thank you!

    [Reply]

  34. says

    What a great recipe for those with allergies! I’ve never tried using coconut flour. Sounds like another thing to add to the try it someday list.

    [Reply]

  35. Tara says

    These sound really good. I need to go to the grocery store tomorrow and just added coconut flour to my list.

    [Reply]

  36. Holly in Virginia says

    Those look really good. I don’t know if I’m willing to invest in coconut flour to try it though.

    [Reply]

  37. Jennifer says

    I havent tried coconut flour… it seems a little pricey to me. But these look so wonderfully delicious!

    [Reply]

  38. Susan H says

    Wonder if my uber picky hubby would eat these… Going to give it a try! We’re always looking for easy make ahead breakfasts for him!

    [Reply]

  39. Susan says

    I made these tonight—they were fabulous! My boys gobbled them up! My only problem was that my choc chips sank to the bottom. Not a big deal but it looks like yours didn’t do that. Thanks for the recipe and the giveaway!

    [Reply]

  40. Marie H says

    We have never used coconut flour nor do we have to eat gluten free but these sound like they would be a healthy, tasty treat!

    [Reply]

  41. says

    We are gf at our house too. These look great and I can’t wait to try them. I may try them without the coconut flour in the morning just because I don’t have any on hand. Thanks so much for this weeks gf recipes.

    [Reply]

  42. Sarah says

    These look delicious! I’ve never used coconut flour! Next time I’m at Bob’s Red Mill I’ll have to pick some up to try.

    [Reply]

  43. alyssa says

    Those muffins look yummy! I’m not experienced on gluten free, but one way to make just about any muffin dairy free is to sub the milk with apple juice. I actually made my standard cornbread recipe tonight that way and it was great!

    [Reply]

  44. AllieZirkle says

    Do these taste like scrambled eggs?

    [Reply]

    Laura Reply:

    Ha! You would think so, huh, with all those eggs in there! But no…they really do taste like cake!!

    [Reply]

  45. Jackie Gour says

    Our favourite variation is adding an orange. I put the whole orange in the blender and mix all the ingredients in there. Actually, that’s how I usually mix with coconut flour because it’s so runny and pours easily. Probably cut back on the oil (you can use melted butter or cream, too) a bit because of the extra juice in the orange.

    [Reply]

    Christy Reply:

    Oooh, good idea to mix it in the blender! Mine is a bit clumpy, so that might have helped!

    [Reply]

    Laura Reply:

    Okay, this sounds crazy and awesome. You really put an entire orange in the blender? Do you seed it first?

    [Reply]

    Jackie Gour Reply:

    Yes, if you have an orange with seeds, take them out first. You can also make savory muffins: add herbs, onion, cheese…

    [Reply]

  46. Clara says

    My 18-year-old brother has to be gluten-free, and the poor guy gets so sick of dry rice bread!! I can’t wait to try this recipe for him!

    [Reply]

  47. Kathleen K says

    WOW! I am the biggest skeptic with GF foods. (Too sweet, too gritty, too chewy)

    I made these last night (with chocolate chips). And just as in your house, ours DISAPPEARED. I had to hide two (one for a GF friend, one to try later, when it had cooled.)

    WOW. SOOO easy, so few ingredients. So healthy (well, sort of.)

    One son suggested we have these for his birthday cake :)

    THANK YOU!

    [Reply]

  48. Ali Joy says

    I made these for breakfast this morning. Very yummy! Moist, spongey texture, and slightly sweet. I would like to try them with blueberries next time.

    fyi: I realized I was out of honey after I started making them, and used a 1/2 cup of maple syrup instead. Worked great!

    [Reply]

  49. Ang says

    Soooo….I can’t get coconut flour or coconut oil here in China. Any suggestions on what I could substitute for that? I have so much trouble coming up with breakfast ideas. I eat oatmeal every.single.day. but my hubby isn’t a fan. I’d love to try the breakfast casserole but don’t have heavy cream here either. Any substitutions for that??

    [Reply]

    Randi @ www.ExpressionsOfPerceptions.com Reply:

    Did you try buying coconut flour online at Amazon.com? They ship to China.

    Also, milk or even water could be substituted for the cream.

    And as for breakfast recipes, we do smoothies in the blender every single morning and my picky kids have yet to tire of them. I just throw some fruit, yogurt, green tea, and ice cubes in the blender.

    Hope that helps!

    [Reply]

    Diane Reply:

    Good heavens they ship to China but not Alaska! lol

    [Reply]

    Diane Reply:

    I should clarify, they will not ship food to Alaska. :-)

    Amanda Reply:

    Not to Canada either:(

  50. Abbey says

    Can I use this recipe with regular flour or whole wheat? It sounds yummy and I dont have access to coconut flour.

    [Reply]

    Randi @ www.ExpressionsOfPerceptions.com Reply:

    Coconut flour is EXTREMELY dry. That’s why so many eggs are needed. There would be way too much liquid for a grain-based flour. Have you tried Amazon.com for coconut flour? I know they have it there and will ship to practically anywhere. Shipping is free and you get a 15% discount if you use the subscribe n save option.

    [Reply]

  51. says

    OK…just finished making a batch. How do you keep the chocolate chips from sinking to the bottom? The muffins are still FANTASTIC! And I know my husband will be so excited to get a respite from eggs for breakfast :)

    [Reply]

    Laura Reply:

    To solve that problem, you an scoop the batter into the muffin pan, then sprinkle chocolate chips on top of each muffin (before baking). While they bake, they’ll melt down into the muffin a little bit, but won’t go all the way to the bottom.

    [Reply]

    Joelyn Reply:

    Adding a little extra baking powder might help to keep the chocolate chips from sinking to the bottom. According to this article on quick breads: http://www.kingarthurflour.com/tips/quick-bread-primer.html. Basically it is recommended to add and extra 1/2 tsp baking powder per cup of flour if you are using add ins like chocolate chips. Coconut flour is different than regular flour though so it may take some experimentation.

    [Reply]

    Mindy W. Reply:

    I use mini chocolate chips and they don’t sink :)

    [Reply]

  52. Donna says

    I had just bought some coconut flour and was so excited to try these! However, they came out awful. They took way longer to bake than the 15-17 minutes, and they tasted very egg-y. The chocolate chips all sank to the bottom too. Any thoughts on what went so wrong for me? I don’t want to be negative, and really would like to try these again. I thought they seemed very wet; maybe I need to add more flour?

    [Reply]

    Laura Reply:

    I’m sorry these didn’t turn out well for you. :( I’m surprised they tasted so egg-y for you…ours usually taste pretty sweet because of the honey. You could try adding more flour, but not too much because it is such a dry flour.

    To avoid the chocolate chip issue, I now sprinkle them on top of each muffin after I’ve scooped the dough into muffin tins. That seems to help keep them from going all the way down.

    Hope they turn out better next time!

    [Reply]

    Lynda Sander Reply:

    mine turned out horrible too. I was really hoping for it to be good. The tops turned out really yummy, but the body of the muffin felt like fried egg. It was really rubbery, almost like the eggs fried before the mix had a chance to cook. I think the quality of my muffin tin is to blame. The flavor was good, just the texture was all wrong. I had to sub butter for the coconut oil, so maybe that had a part in it also. I’m gonna keep playing with this though!

    [Reply]

    Bri Reply:

    One of the easiest ways I’ve found to mix this batter is to do it in the blender. My first batch I did by hand and had trouble getting all the coconut flour mixed in. Maybe that would help with your texture issue? Also, I have had WONDERFUL results using Le Creuset silicone baking cups…they have replaced my old muffin tin completely :)

    My big problem still with these muffins is that the tops end up kind of gooey (?)…like they seem very wet and sticky…not sure the problem, but they still disappear quickly in our house :)

    [Reply]

  53. Katie T says

    Wow!!! Way better than I expected! They are SOOOO good! Thank you so much for sharing the recipie!!

    [Reply]

  54. Molly says

    I just got some coconut flour to try these, but was wondering if you had any recommendations for using less eggs. My son is allergic to eggs, but does okay if there is just a bit of cooked egg. He also has a dairy and soy allergy, too. Any change I could half the egg amount and use coconut yogurt or rice milk instead?

    [Reply]

    Dineen Reply:

    Eggs provide most of the “rise” of this recipe (and most baking recipes) with coconut flour because coconut flour lacks the gluten that gives other muffin and quick bread recipes structure. Egg replacer like ground flax and water would not work well for this recipe. You would be better off just giving this recipe a miss and using other gluten-free recipes.

    I just picked up an interesting book at the library called SPECIAL DIET SOLUTIONS:Healthy cooking without wheat, gluten, dairy eggs yeast or refined sugar by Carol Fenster, phD. Not all the recipes are are free of all those ingredients, but she has options for eggs and dairy and sugars are much reduced.

    [Reply]

  55. Tiffany K says

    two thumbs up – these were great with the chocolate chips. I only made half a batch because I was skeptical and didn’t want to waste our eggs, but now I wish I had made more. I love that the kids are getting 1/2 egg in each muffin for protein too. The only problem I had was with the chocolate chips. I sprinkled them on top as you suggested, but mine didn’t sink at all. As a result, my daughter just ate the tops off of the muffins. =) Maybe next time I’ll mix some in and put some on top. Thanks for the recipe. We are not GF, but these are easy and healthy.

    [Reply]

  56. Rachel says

    Delicious! I just made a batch of these for breakfast and we loved them. I love that we feel like we are eating a muffin, yet we are getting so much protein in them! Thanks for another great recipe!

    [Reply]

  57. Lisa says

    I would love to recommend these for a friend but they cannot have eggs either. Do you have any recommendations? I have recommended your site to several friends and they all love it too! Thank you for the great recipes and a few laughs besides. :)

    [Reply]

    Laura Reply:

    I’m clueless about egg substitutes. I’d say that if your friend can’t have eggs, there would surely be an easier muffin to make besides these since they take so many eggs. On the other hand, these are so nutritious, it would be nice to find a substitute for the eggs. Maybe someone else will pipe in with an idea!

    [Reply]

    C Dazey Reply:

    I know you can substitute fournd flax seeds for eggs in many recipes. I have tried it with great success in many recipes, but I have never tried to substitute out so m any eggs. I would google it to find out the exact amount of ground flax and water needed to sub. per egg. I hope that it turns out for you!

    [Reply]

    Kacie Reply:

    I just made this using egg substitutes, since I now have a sensitivity to eggs. I’ve made them in the past with eggs and love them. This time, the flavor is a bit different but it does work!

    [Reply]

    Debbie Reply:

    Hi Kacie, thank you SO MUCH for posting that you tried as I became vegan a month ago. I never tried them with eggs, so I don’t have anything to compare it to. So, hopefully they will come out fine the first try and taste ok enough to keep. I’ll post back once I give them a whirl.

    Priscilla W Reply:

    I put 1 T of flaxseed in a coffee grinder, grind it up.

    Then add the ground flaxseed to 3 T of water, I mix it up in a coffee cup.

    Then let it set 5 minutes, then stir again…the change is amazing.

    [Reply]

  58. Bev Morris says

    OMIGOSH… I just bought some coconut flour, tried a horrible recipe from another site, but I paid $10 a pound for it, so I was determined to make it work. I discovered this recipe, and it sounded so good, I went out at 7:00 pm to get some chocolate chips so I could make it right away. (The chocolate chips are for my kids.) You’re right… This is SO YUMMY, and so easy. We’ve got a new breakfast around here. :) Thank you!

    [Reply]

  59. Christie says

    I just tried these for the first time…..YUMMY

    I’m making them for a church meeting and of course I had to try one out ;) They really were more like a cake than a muffin. I have one question though, I had a hard time mixing the coconut oil in. It was soft but not completely melted so the batter was lumpy. Should I melt it before I put it in, or are lumps normal?

    [Reply]

    Laura Reply:

    I usually do melt it before adding it.

    [Reply]

    Kristine Reply:

    I melt the coconut oil first. Just run the container of coconut oil under hot water in a bowl in the sink. I read that you never want to microwave coconut oil.

    [Reply]

  60. says

    Made these yesterday and thought I would tell you how awesome they were! My family didn’t even notice they were coconut anything! I do use the expeller pressed coconut oil, as it has no coconut flavor, BUT decided to add a tsp. of vanilla just incase they could detect any coconut in the batter…
    Yeah! They loved them, me too! Thanks so much!

    [Reply]

  61. Monique says

    Do you measure coconut oil when it is in a solid state, or do I need to melt it first and then measure it for recipes, or does it matter? In other words – When it is on my pantry shelf, it is in a solid-semi-solid state. Can I measure it out just like that or should it be melted to a liquid first? Thank you!

    [Reply]

    Laura Reply:

    I measure it in solid state, then melt it down. But you can do it whichever way is easiest for you!

    [Reply]

  62. Elisabeth says

    Amazing! I also blended it in my blender, because of the lumps. I have had some crumbs and I can’t wait to have one tonight after dinner with the fudge frosting! I love your website and my family does too! Thanks!

    [Reply]

  63. Leah says

    I just tried these tonight. I’ve been wheat- and dairy-free for 7 months now, but this recipe was my first attempt at gluten-free baking. I think they were pretty yummy. I added chocolate chips (Trader Joe’s are dairy-free) and neither of my non-sensitive boys thought they tasted different. We will definitely be having these again!
    Thank You!

    [Reply]

  64. C Dazey says

    I usually make these the day before for breakfast the next morning. Do these need to be refrigerated?

    [Reply]

    Laura Reply:

    Not necessarily – I usually leave them out overnight, then store the leftovers in the fridge if there are any leftovers!

    [Reply]

  65. Jessica says

    Tasty! I put the mini chocolate chips on top & that is where they stayed. I think next time I will put a little batter over the chips. Maybe it will make a chocolate surprise muffin? :)

    [Reply]

  66. Ellen Paulson says

    I tried making these and ended up with an eggy tasting bottom half and a muffin texture top half. Followed the recipe exactly…someone else mentioned the quality of her baking pans. While mine are old, everything else I cook in them come out just fine? Any suggestions….I really want this recipe to work, as I’m always looking for good coconut flour recipes!
    Thank you!

    [Reply]

    Laura Reply:

    I’m really not sure – mine have never separated like that. Hmmm…

    [Reply]

  67. Jenny says

    I will have to try these again. Made them once and they turned out really bad. They didn’t bake into anything muffin or cake like, they just sat in the pan in the exact shape that I had spooned them in. Took much longer to cook, and were still gooey and wet inside. Wonder what I did wrong?

    [Reply]

  68. Gabrielle says

    Thanks so much for this recipe. My 3 year old loved them! And so did I! Soooo good and they took only a few minutes to put together. I will definitely be making these again.

    [Reply]

  69. Julie says

    Made them. Loved them.
    But we’re not much of muffin people around here (muffins are fine, but I am not a fan of cleaning out the muffin tins – it’s just too much work). Has anyone tried making it in a loaf pan to be more of a quick bread??

    [Reply]

    Jackie Reply:

    Julie, I haven’t tried making them as a loaf but here are some more coconut flour recipes, including bread http://www.tiana-coconut.com/coconut_flour_recipes.htm

    Or, you could use muffin papers or silicone muffin cups. I use the silicone and I don’t wash them after every use. I find that they are pretty clean after coconut flour muffins, anyway.

    [Reply]

    LindseyforLaura@HHM Reply:

    I haven’t done that with this recipe, although I have with others. I think
    it would work out great!

    [Reply]

  70. Emily Woodall says

    Hey, Laura! Just had to chime in here. I’ve been making this recipe for several months and have had them turn out delicious every time! We have tried lots of coconut flour cake recipes for special occasions since being grain-free and they always turn out dense and bland. These are moist and relatively light and just delicious! We love the Enjoy Life Soy-free, dairy-free and Nut free mini chocolate chips in them. I wanted to let you know that I have used this recipe, but added a heaping cup of fresh pumpkin puree, a heaping tablespoon of cinnamon and about a teaspoon of nutmeg and ended up with the most delicious, moist and healthy pumpkin muffins ever! If you love pumpkin, you have got to try this! SOOOO good!

    [Reply]

  71. says

    A quick question – My husband just started a low-carb diet – is coconut flour lower in carbohydrates than wheat flour? and is honey a better carb choice than flour? (we are all really missing bread!)

    [Reply]

    Laura Reply:

    Yes, coconut flour is low in carbs, so a great choice! I would also think that honey would be a good choice since there are good nutrients and enzymes there.

    [Reply]

  72. TinaMaverick says

    These were awesome!!! Great taste and texture, I did use a blender and the baking time was perfect. I did half frozen blueberries and half of them chocolate chip but I am going to try and make them savory next time:)

    [Reply]

  73. Abby says

    Laura,
    I wanted to happily write to you about this recipe because I was so skeptical about it. You made the muffins sound so delicious that I had to try to bake a batch myself, even though I had so many flops with coconut flour. I just have to say they really are great! I loved baking with wheat but on a low carb diet it brought TOM out earlier so I had to give it up. Then I basically lost a bag of coconut flour through trying various recipes that just didn’t turn out. But I have to say, these muffins taste great and can easily replace morning pancakes for me! This recipe was a godsend as I reverted back to good ole’ white flour which increased my carbs and hunger drive.

    Side note: One can also use vanilla extract or coconut extract to reduce egg taste.

    Thanks again, Laura!

    [Reply]

  74. Amy says

    These were great!! What are you all greasing your muffin pans with though? I used butter and it browned somewhat on the edges and bottoms. Thanks.

    [Reply]

    LindseyforLaura@HHM Reply:

    Laura uses paper liners. :)

    [Reply]

  75. Meredith says

    I’ve been making these for a long time now, but had forgotten about them! Saw them on your menu this week and decided to revive them in our home! Boy was my family happy with me! We LOVE them, and just like in your home they just seem to disappear! Thanks for sharing this recipe!

    [Reply]

  76. Amy Harvey says

    I made a batch of these today and they just turned out soak. I had to bake them a lot longer than the recipe called for….about 28 minutes. This is my first time using coconut flour. I thought that the taste was pretty good although the muffins were kind of crumbly and egg-like. Both of my kids tried them and didn’t like them which surprised me because they are good eaters. I’m not sure if I will try to make these again. They looked nothing like your picture. I just moved to a high altitude area though and have had other things not turn out quite right…..so it might be my fault! :)

    [Reply]

  77. Kary says

    Tried these this morning and they were great! This was my first time using coconut flour. I did use the blender and I cooked them for 17 min. Thanks Laura!

    [Reply]

  78. Karissa says

    These look so yummy! I haven’t tried baking since becoming gf but just got coconut flour in so I will be trying them today. Thanks for all the great recipes.

    [Reply]

  79. Joanne says

    Hi,my two year old is gluten free and I wanted to make these for his birthday party. If I use gluten free flour instead of coconut flour,how many eggs should I use.
    Thanks for your help and for a delicious recipe.

    [Reply]

    Laura Reply:

    Hmm, not sure this recipe would work very well with regular gf flour. You may do better with a “regular” recipe substituting GF flour for the wheat flour?

    [Reply]

    Mgmama Reply:

    I know this response is late, but if you are GF flour, you substitute it as you would regular all-purpose flour. Like Laura said, you’d do better using a regular recipe if you plan to use the GF flour.

    [Reply]

  80. Mgmama says

    I don’t have coconut oil, have you made these using butter instead with success?

    [Reply]

    LindseyforLaura@HHM Reply:

    That would work great!

    [Reply]

  81. Roberta says

    What brand of coconut flour do you use? Could
    that be the reason for some of the failures?

    Quaker oats once had a wonderful recipe for oat bran muffins. Their product is no longer available. Do you have an gluten free oat bran recipe?

    [Reply]

    Laura Reply:

    I don’t, but that sure does sound good!

    [Reply]

  82. Emily Woodall says

    These are my go-to grain-free muffins. We have tried them a million different ways and they are always great! Today we tried them with strawberry puree and coconut milk swirled in. They were delightful!

    [Reply]

  83. Tammy says

    I can’t have honey. I use Stevia in the raw. Could it be used instead of honey? And do you know how much? Thanks can’t wait to try these!

    [Reply]

    Laura Reply:

    Not sure off the top of my head as I’ve never subbed stevia for these. It’s sure worth a try though!

    [Reply]

  84. Heather says

    Just made these, they are in the oven as we speak.
    Yum can smell them cooking, cant wait to eat them.
    Thanks so much for the recipe, nice and easy to whip up.

    [Reply]

  85. Shelain says

    The flavor in these is great but your muffins Laura look like muffins, my just look like lumpy cooked batter. Why? I even tried the tip one person gave with the brownies to separate the egg whites, whip and add last.

    [Reply]

    LindseyforLaura@HHM Reply:

    I am not sure why they would be lumpy…Sometimes coconut flour can be difficult to get all mixed in. I wonder also if it has to do with the temperature of the coconut oil. Is it possible that it separated from the batter and that caused lumps? I am glad it tasted great anyway! :)

    [Reply]

  86. Robyn Owens-Miille says

    These are in the oven right now! I had a few resistant lumps also and I decided to let my batter stand for about 5 minutes while I cleaned up the dishes and found that the lumps were then easier to mix in. I also used Kerrygold butter as my coconut oil jar was empty (oh, it’s a sad day).

    Hoping my boys like these as much as yours do!

    [Reply]

  87. Amy says

    Wow! These are the best gluten and dairy free muffins I’ve ever baked!!! Everyone who tastes them likes them. :-) I love that I can customize these muffins – one favorite is topping each muffin cup batter with blueberries right before baking. And for Mother’s Day, we had to have a gluten, diary and processed sugar free dessert – so we made these muffins as is (plain) for our cupcakes.

    [Reply]

    Amy Reply:

    (wasn’t finished yet ;-)) After baking the “cupcakes”, we topped each one with mixed berries and whipped coconut cream, it was an awesome dessert!!! Thank you so much for this recipe!!

    [Reply]

  88. kentuckylady717 says

    Been looking for some coconut flour recipes…have 2 bags I purchased thinking I could use it just like regular flour and I don’t think so…..haven’t used it yet….have a question…why (6) eggs for this recipe ? It does seem like a lot….when you usually only use one or two for 12 muffins ? Just curious…..
    Does the coconut flour need to be sifted ? wonder why a couple of people ended up with lumpy batter ?

    Thanks,

    [Reply]

    Laura Reply:

    The 6 eggs is because the coconut flour is much dryer than wheat flour. I don’t sift mine.

    [Reply]

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