Coconut Muffins 2.0

These muffins are fantastic. They are fluffy and taste like a wheat or spelt muffin, not coconutty texture at all. They are super moist, nutrient dense calling for lots of butter, whipping cream and eggs (although they don’t taste “eggy”).

Coconut Muffins 2.0
(makes 9 large or 12 med muffins)

6 eggs (less 1 if your eggs are large)
1/3 cup butter
1 cup whole milk, whipping cream or creme fraiche
1/4 cup honey (optional)
1/2 tsp unrefined sea salt
1 tsp vanilla extract (optional)
1/2 cup coconut flour
1/2 tsp baking soda
Optional: Fruit

Blend in a blender until smooth. It will seem like the batter is too wet, but it isn’t. As you can see from the picture, the muffins will cave a bit in the middle, but I think it only adds to their charm!

Bake at 400 F for 23-25 min. Let cool for 10-20 before removing from muffin tray.

  • Laura Caravaggio

    They look yummy! Can you substitute coconut oil for the butter?

    • Sherry

      Yes, coconut oil would be just fine too!

    • Sherry

      Yes! Absolutely!

  • Danielle Graham

    WOW Sherry!!! These are the BEST coconut flour muffins I have ever had. This will be my new go-to recipe for coconut muffins for sure.

    • Sherry Rothwell

      Awesome, glad you like them!! oxoxxo