Paleo Muffins with Coconut Flour

Here's a basic recipe for paleo muffins that is grain-free, gluten-free, dairy-free, soy-free... it works as long as you can handle coconut and eggs!

coconut flour muffins

I adapted this recipe from another one I found, reducing it down to a basic muffin recipe with no sugar.

I like to add some blueberries in (frozen are fine) before I put it in the oven, but you could use whatever is in season or in your cupboard.

Other good ideas to try are raisins, raspberries, or a little chopped apple.

You could definitely experiment with the recipe and try other berries or fruits, but I love blueberries so much, I just stick to paleo blueberry muffins.

The photo shows them made in a square dish, cut up, and stored in the refrigerator in a plastic container with a lid.

Coconut Flour Muffins

I've made this in a muffin tin and divided it up to make a dozen, but I think making it in a square baking dish is easier.

Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 1 loaf
Tags: Gluten Free

Ingredients

Or click here to see everything already in a shopping cart. (You can edit it to get what you want since you might already have stuff like salt and vanilla extract!)

Instructions

  1. Preheat the oven to 350 F. Use a little coconut oil to grease whatever muffin tin or baking dish you're going to use.
  2. Put the eggs in a bowl and beat. I like to use a hand crank egg beater. Add the rest of the ingredients except the fruit and keep beating until thoroughly mixed. Scoop into muffin cups.
  3. Place about 5 berries or pieces of fruit in each muffin.
  4. Bake 25-30 minutes.
  5. Your instruction.

You can use melted butter instead of the coconut oil if you don't need the recipe to be dairy-free. Serves 9-12.

If you have any leftover, they will keep in the refrigerator for a couple of days if you put them in a container with a lid.



Like This Page?

Facebook Comments

Have your say about what you just read! Leave me a comment in the box below.