By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
134 cal · 40 min
Coconut Flour Muffins
Recipe GLPR1fe49091f1556f
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Average rating: 4.3 (1)
Light and tender coconut flour muffins made with eggs, coconut milk, and xylitol. These naturally gluten-free and dairy-free muffins are perfect for breakfast or brunch. They have a delicate crumb and subtle vanilla coconut flavor.
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Ingredients
4 large Large eggs
84 g Coconut flour
1 cup Full-fat unsweetened canned coconut milk
½ cup Xylitol
2 tbsp Vanilla extract
1 tsp Baking soda
¼ tsp Kosher salt
1 tbsp Coconut oil for greasing
Directions
Preheat your oven to 350°F. Line 12 muffin cups with foil liners and lightly brush the interior of each liner with coconut oil to prevent sticking.
Crack the 4 large eggs into a medium bowl and whisk them together with a hand whisk until well combined.
Add the coconut milk to the whisked eggs and stir until incorporated.
Whisk in the vanilla extract, then add the coconut flour, xylitol, baking soda, and salt. Mix until all ingredients are fully combined and no dry streaks remain.
Using an ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake for 25 to 30 minutes, until the tops are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan on a wire rack for 5 minutes, then carefully transfer them to the cooling rack and allow them to cool completely for at least 10 more minutes before serving.
Store any leftover muffins in an airtight container in the refrigerator. Warm individual muffins in the microwave for about 5 seconds before serving.
Comments
Coconut flour and xylitol are specialty items that require a stop at Harris Teeter or Walmart (ALDI carries neither consistently in Charlotte-area stores), adding a second errand to weeknight shopping. The ingredient list is otherwise straightforward and widely available, and the cost per serving runs low—coconut flour and xylitol are pricier per ounce but go a long way, and eggs and oil are staples. The stated 40 minutes is honest for mixing and baking, though beginners should know coconut flour is finicky and prone to dense, dry muffins if the ratio of liquid to flour is off. These reheat well and hold for several days, making them practical for batch cooking and lunchbox rotation.
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