Perfect for breakfast, they freeze well, so you can make a batch and enjoy it over several weeks. These muffins are tender, fluffy, and delightfully coconutty. I love having a couple of them with coffee for my breakfast. While I generally prefer a savory breakfast such as steak and eggs, beef sausage, or egg muffins, these tasty muffins are incredibly satiating and keep me full for several hours.
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Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Canned coconut milk: Please use full-fat coconut milk. Reduced-fat coconut milk will produce inferior results. Sweetener: I use stevia, but you can use a granulated sweetener instead. Vanilla extract: It’s best to use pure vanilla extract, not artificially flavored stuff. Coconut flour: Since it’s so absorbent, it’s best to measure it by weight, not by volume, or the muffins could turn out too dry. Kosher salt: If using fine salt, use just a pinch. Baking soda: You can use baking powder instead - gluten-free if needed.
Variations
Sometimes, I use a teaspoon of coconut extract instead of a tablespoon of vanilla extract. If you’re not a fan of stevia, you can use a granulated sweetener instead. A tablespoon of lemon zest or orange zest greatly enhances the flavor of these muffins.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the coconut milk, stevia, and vanilla. (Photo 1). Mix in the coconut flour, salt, and baking soda. (Photo 2). If the batter is extremely thick and difficult to mix, add a tablespoon or two of water. Using a 4-tablespoon scoop, divide the batter between nine greased foil (not paper) liners. (Photo 3). Bake the muffins in a preheated 350°F oven until they are set and a toothpick inserted in their center comes out clean, about 20 minutes. Cool the muffins for 5 minutes in the pan on a cooling rack, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying. (Photos 4-6).
If you’d like to turn them into a dessert, you can frost them with this cream cheese frosting or top them with keto chocolate mousse.
These muffins also freeze beautifully, and you can defrost them in the microwave.
