Yummy Coconut Flour Muffins

Coconut Flour Muffins

By: Catherine Slezinger

Hi everyone!  Happy Monday!  I thought we’d wrap up our series on meal planning and everyday Maker’s Diet and healthy food ideas with a recipe for a sweet snack- coconut flour muffins.  I love these muffins because they are super simple to make, they’re fluffy and moist, and they’re SUPER high in protein, fiber, along with the superfood benefits of coconut and coconut oil!

I made these last week with my boys and they had a blast dropping raisins into the muffin cups. 🙂  Enjoy!

(Recipe adapted from Tiana’s coconut flour recipes)

Coconut Flour Cinnamon Raisin Muffins


3 organic eggs
2 tablespoons organic extra virgin coconut oil (I love the Garden of Life brand)
2 tablespoons organic raw milk
3 tablespoons organic raw honey
¼ teaspoon salt
¼ teaspoon vanilla

¼ cup organic coconut flour (I prefer the Coconut Secret brand)
¼ teaspoon baking powder

1/4 teaspoon organic cinnamon powder

1/4 teaspoon organic nutmeg powder

Several tablespoons organic raisins


Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205C (400F) for 15 minutes. Makes 6 muffins.

Serve with plenty of organic butter (raw is the most yummy!) and plenty of raw honey 🙂

Let me know if you try these for your family!! Have fun!!

With love,

Catherine Slezinger

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  1. 1

    Hi there,

    Just wondering if these store well in the freezer. I was thinking of doubling the recipe and storing extras for another time.


  2. 3
    • 4

      Hi Maria!! You can definitely sub coconut milk, I am not sure about the pumpkin or bananas for the eggs. Coconut flour needs a good binding agent to mimic the properties of gluten in wheat. I have heard some people talk about using chia seeds but never done it myself. It would be worth looking into though!! There has to be some way around it!! 🙂

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  4. 6

    I made them without raisins and they reminded me of french toast or soufflé…eggy and yummy…. I want to put maple syrup on them!

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    • 8

      Misty, it’s a typo!! I meant the coconut oil that the recipe calls for, although you can also use butter 🙂

  6. 9

    I have made these 3 times now and they are great but I can’t get them not to stick to the muffin papers, even tried non stick spray and without a paper…ugh! Half is left on the paper…help.

    • 10

      Christine, try the If You Care brand non toxic muffin cups. I use those and they work amazing!! Nothing sticks at all and no spray! When I do them in muffin tins without the muffin papers, they stick awfully.

  7. 11

    I have always use chia seeds has a substitution for eggs, a spoon of chia with 2 spoons of water equals one egg, the only problem I get is that cakes don’t rise therefor are not fluffy they feel more dense

  8. 13

    Not sure what I did wrong, but these did not turn out well at all. The butter clumped up into pieces and wouldn’t mix well. Do you melt your butter first? Also, it was extremely runny at the end, so I had to add more coconut flour.

    • 14

      Oh no Kristen! I’m so sorry! Yes, I always melt the butter, and the honey too! Give it a few minutes to mix with the coconut flour, sometimes it takes a few minute to let it combine well. I usually do mine in my VitaMix so it mixes very quickly but it can take longer in another mixer 🙂

  9. 15

    Hi! My sister and I tried this recipe last night. We used a doughnut pan to make the muffins and they turned out awesome! My sister thinks there’s a better chance of getting the kids to eat if the shape is more preferable to them. We can’t wait for her to get home and see if they gobble them up. She says it’s all about presentation, shape, etc. with kids. Thanks for the recipe!!

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  11. 19

    Thanks for sharing the recipe. I am trying these tomorrow morning! Have you ever used blueberries instead of raisins?

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