Paleo coconut flour muffins – a grain-free recipe for muffins made with coconut flour and pure maple syrup. Use this as a base muffin recipe! There are four flavors included in this post.
This post is sponsored by Thrive Algae Oil.
If there’s one thing I’ve learned in my eight years of developing recipes for this site, it’s that people love muffins. My muffin archive is pretty sizeable…my Paleo Morning Glory Muffins being the most popular, followed closely by my Gluten-Free Banana Walnut Muffins.
While I bake most of my treat recipes using almond flour, I often get requests for alternatives from my followers who are allergic to nuts. I decided it was high time to create a recipe for coconut flour muffins that could be used as a blank slate for just about any muffin flavor.
So here we are! What we have here is a muffin base recipe made with coconut flour, tapioca flour, Thrive Algae Oil, and pure maple syrup.
I love baking with Thrive Algae Oil for a number of reasons. The primary two being its subtle, neutral flavor – if you’ve baked using olive oil, you know the flavor comes through pretty heavily – and its high concentration of monounsaturated fat, a heart-healthy fat. If you remember the Vegan Lemon Poppy Seed Scones I posted a couple of months ago, you know I’ve been using algae oil in my scones recently as well.
In addition, this algae oil has a very high smoke point up to 485 degrees Fahrenheit, making it ideal for high temperature cooking, roasting, or baking. Look for it online and in stores!
Simply decide what flavor you want to make and follow the ingredients on the recipe card below. You can also get creative and come up with your own muffin add-ins! I find dried fruit, chopped nuts, and chocolate chips work swimmingly.
Let’s bake some muffins!
How to Make Paleo Coconut Flour Muffins:
Begin by preparing the “muffin base.” Simply add all of the ingredients for the muffin batter to a blender and blend until smooth. If you are adding non-solid ingredients like lemon zest, extracts, or spices like ground cinnamon, do so now as well. The batter will seem very thin – this is normal!
Allow the batter to sit at least 10 minutes. I find this helps make my coconut flour goods a little more magical, because it gives them time to thicken up.
Preheat the oven to 350 degrees F and lining a muffin tray with muffin papers.
Because the batter is so thin, I find it’s best bake the muffins without the solid ingredients for 5 to 8 minutes before dropping them in to each individual muffin hole. While this may seem strange, it ensures the solid ingredients (like chocolate chips or blueberries) don’t sink straight to the bottom.
If this seems like too much work, no sweat! Simply add the solid ingredients in just after making the recipe base and transfer to the muffin tray. Just note that the majority of the chunks will find their way to the bottom of the muffins.
Once you have all your ingredients blended together, fill up the muffin holes 2/3 of the way up. Be careful not to overfill the muffin holes, as this recipe rises quite a bit!
After filling the muffin holes with batter, bake on the center rack of the preheated oven for 5 to 8 minutes. Remove from the oven and carefully drop any solid ingredients (like chocolate chips, nuts, dried or fresh fruit, etc.) into the muffin cups. This ensures the solid ingredients will be evenly distributed throughout the muffins as they bake.
Place the muffins back in the oven and bake an additional 20 to 25 minutes, until muffins are set up and golden-brown.
Allow muffins to cool at least 30 minutes before removing the muffin papers and enjoying!
In the recipe card below, I include the ingredients for 4 different types of muffin flavors. Simply pick which flavor you’re making and follow the instructions accordingly!
4 Muffin Flavors:
- Cranberry Orange Muffins – add the orange zest to the muffin base, then drop in the dried cranberries after baking 5 minutes.
- Lemon Poppy Seed Blueberry Muffins – add the lemon zest and poppy seeds to the muffin base, then drop in the blueberries after baking 5 minutes.
- Apple Cinnamon Muffins – add the cinnamon to the muffin base, then drop in the chopped apple after baking 5 minutes. If desired, add sliced almonds and/or chopped walnuts.
- Chocolate Chip Muffins – add the ground cinnamon to the muffin base, then drop the chocolate chips in after baking 5 minutes.
Can I Make 2 Flavors in One Batch?
I almost always make 2 flavors per batch of muffins, because variety is the spice of life. To do so, Make the muffin base, then pour half of it into a bowl. From here, you can mix the additional ingredients into each half, creating two different flavors out of one batch of muffins.
If you take this approach, halve the amount of ingredients you would use for one whole batch.
How to Store Coconut Flour Muffins:
Should you end up with leftovers, place them in a Tupperware container or zip lock bag and store them in the refrigerator. You can also freeze the muffins, which is what I do!
While I normally provide ample room for changing up my recipes, you won’t want to fiddle with the muffin base. You can absolutely get creative with the flavors, but please don’t substitute any other flour for the coconut flour, as coconut flour works completely differently from any other flour. It requires more eggs and more liquid, as it absorbs 4 times the amount of liquid than any other flour and is so dense that it requires more eggs.
In this sense, if you’re looking to use a different flour, you can follow one of my other muffin recipes on this site, as I have options for almond flour, gluten-free all-purpose flour, rice flour muffins, and more.
I would love to know your favorite muffin flavors! Leave a comment below if you’d like to share.
Paleo Coconut Flour Muffins
Grain-Free paleo-friendly muffins made with coconut flour for a healthy breakfast or snack!
Coconut Flour Muffin Base:
Chocolate Chip Muffins:
Lemon Poppy Seed Blueberry Muffins
- 1 1/2 Tbsp lemon zest
- 2 Tbsp poppy seeds
- 2/3 cup fresh blueberries
Cranberry Orange Muffins
Apple Cinnamon Muffins:
- 1 Tbsp ground cinnamon
- 1 pink lady apple peeled, cored, and chopped
- 1/3 cup sliced almonds optional
Add the ingredients for the muffin base to a blender. If flavoring the muffins with non-solid ingredients like zest, poppy seeds, or cinnamon, add those ingredients now as well. Blend until completely smooth.
Allow batter to sit at least 10 to 15 minutes to thicken up a bit.
Preheat the oven to 350 degrees F and line a muffin tray with muffin papers.
Fill the muffin holes ½ to 2/3 of the way up with the muffin batter. Bake on the center rack of the preheated oven for 5 to 8 minutes, until the batter looks like it’s just barely beginning to set up.
Remove tray from the oven and drop any solid ingredients (like nuts, dried or fresh fruit, or chocolate chips) into each individual muffin hole.
Place the tray back in the oven and bake an additional 20 to 25 minutes, until muffins have risen, are golden brown, and cooked through.
Remove muffins from the oven and allow them to cool at least 30 minutes before peeling off the papers and enjoying.