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I could probably write an entire blog about muffins. Between these three ever popular muffins recipes, it is no secret that I love healthy breakfast muffins. This recipe is a new favorite made entirely with coconut flour. Coconut flour is high in fiber and protein and works perfectly in this recipe. These muffins are also full of eggs for additional protein, and coconut oil for some healthy fat. I mostly just love eating something that tastes like a dessert, without that sugar-rush feeling afterwards!

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These muffins are fantastic right out of the oven smothered with ghee or butter. My toddler and I have both been sick this weekend while my husband has been out of town which is no fun! It’s always so sad when little ones are sick. And it should be illegal for Mom’s to get sick! All we’ve felt like eating the past few days is smoothies, lots of herbal tea, this soup, and these muffins. I really can’t imagine a time when I wouldn’t feel like eating these!

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Coconut Flour Blueberry Protein Muffins {Grain-Free, Paleo}

Yield: 12 muffins

Ingredients

  • 4 eggs
  • 1/2 cup coconut oil or butter, melted
  • 1/4 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla
  • 2 teaspoons apple cider vinegar
  • 2/3 cup coconut flour*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup blueberries (fresh or frozen)
  • Raw turbinado sugar and/or chopped pecans for sprinkling (optional)

Instructions

  1. Preheat the oven to 350F. Line a muffin pan with paper liners.
  2. In a large bowl, whisk together the eggs, coconut oil/butter, applesauce, honey, vanilla and cider vinegar.
  3. Add the coconut flour, baking soda, and salt and mix to thoroughly combine. Stir in the blueberries.
  4. Scoop the batter into the prepared muffin pan, filling each one 2/3 the way up. Sprinkle each muffin with a bit of sugar/chopped pecans, if using.
  5. Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  6. Allow to cool 5 minutes in a pan. Transfer to a wire rack and cool completely. Enjoy!

Notes

*Amount updated 3/20/14

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http://blog.meaningfuleats.com/coconut-flour-blueberry-protein-muffins-grain-free-paleo/

Recipe inspired by Empowered Sustenance 

23 Responses

  1. Jane says:

    Do you recommend a particular brand of flours? Coconout, almond? Don’t want to waste money trying to find the best!
    Thanks!

    • Erin Collins says:

      I use coconut flour from Bob’s Red Mill! It works great and is reasonably priced. I buy it on Amazon. Almond flour is definitely more pricey. I use blanched almond flour from Digestive Wellness or Honeyville for muffins and cakes. I am signed up for both companies emails that alert me of any sales and try to buy it on sale whenever possible. I also find that almond meal, which is cheaper than blanched almond flour, works perfectly in cookies. I buy that at Trader Joe’s!

  2. Elizabeth says:

    Tried these this morning and they are AWESOME! Quick question: Should the dough be pretty thin? I wasn’t sure so I added some shredded coconut to thicken it. I also used almond flour because that’s all I had. They turned out great!

    • Erin Collins says:

      I’m glad you liked the muffins! The batter will be pretty thin when you first mix it up, but should thicken as the coconut flour absorbs moisture. You can let it sit for 5 minutes or so to thicken!

  3. Joanne says:

    These are great muffins! Love them! Thank you for posting .
    Would you post cookies you’ve made using the almond meal
    from Trader Joe’s? That would be awesome:)
    Thanks again…really enjoy your blog!

  4. robin purdy says:

    Hi, I just made these, I didn’t have 4 eggs, so I used 2 eggs and flax seed as an egg replacer for the other 2 eggs. My batter turned very weird, like the consistency of the flax seeds in water?? I baked them anyhow and I needed to leave them in for at least 40 minutes. They are too moist and fell apart..They are tasty though, just wrong consistency.Do you think it is because I did the combo of both egg and flax? Thanks for the recipe.

  5. Leah Magallanes says:

    Hi I followed your instructions but my batter turned out really thick, it was hard to scoop the batter into the cupcake tin. What do you think I did wrong?

    • Erin Collins says:

      How did the muffins turn out after you baked them? The batter will be thick, but should be scoopable.

    • Megan says:

      I’m thinking maybe you used frozen blueberries? I also used frozen and batter was normal until adding the berries. Then it seemed to solidify the coconut oil and the batter was more like cookie dough. Muffins are in the oven now, hoping they come out yummy! I’m quite sure that’s why my dough was stiff, and I plan to bake a little longer because of he cold temp they are starting at.

  6. Stephanie says:

    Hi! Thank you for posting this delicious recipe. I can’t wait to try them tonight (my first coconut flour adventure!). Can these be frozen and reheated? Thanks so much! :)

    • Erin Collins says:

      I haven’t tried freezing them but I think it should work! I would store them in the freezer and defrost them in the refrigerator overnight. I also wouldn’t freeze them for longer than a month. I hope this helps!

  7. Becca says:

    Made these this morning and even after baking them for over 20 minutes and the tops getting very dark they are super gooey and oily all throughout. Seems like not enough flour… I just measured a quick 1/2 cup scoop of coconut flour…should I have used a really packed scoop? I haven’t baked with coconut flour before so I’m just wondering what I did wrong. Thanks!

    • Erin Collins says:

      Hi Becca! While I haven’t had a problem making these muffins according to the recipe, I have heard similar comments from some readers. I think the amount of moisture in the muffins varies based on the size of the blueberries. Adding more coconut flour (2/3 cup) should help! I’ve updated the recipe!

  8. Helen says:

    It would be great if you could put the measurements in grams or ml as we don’t use cups in the UK. The recipe looks a great healthy muffin for my children. It is refreshing to see receipts not laden with sugar. Great job!

  9. Catherine says:

    Hi Erin,
    i love your website none of us in our family are gluten free but i am trying to use a little less of it in our diet and we have a few friends who are so have been trying out your recipes as they are mostly coconut or almond flour. Anyway a quick question we have heaps of Fejoas here in NZ at the moment and i was wondering if i can substitute them into the recipe instead go the blueberries if you have never heard of fejoas i hadn’t till i moved here here is the link to them on wikipedia http://en.wikipedia.org/wiki/Acca_sellowiana

    • Erin Collins says:

      Hi Catherine! I had never heard of Fejoas! They sound delicious. The muffin batter is just a basic coconut flour muffin, so I’m sure it would work with all kinds of fruit. Since I’m not familar with fejoas, I couldn’t say for sure, but I think it should work.

  10. Floyd Roberts says:

    I really want to try this recipe but I need to buy some muffin pans. Do you recommend a standard or jumbo size muffin pan for this recipe? How many muffins does the recipe make? Thanks for your help.

  11. cisca says:

    This was my first time baking with coconut flour. The muffins came out pretty good. You forgot to include 2 tsp of vanilla in the instruction…and that resulted of me forgetting to include them. OOPS! I also switched the amount of applesauce and coconut oil to cut back on the calories. Also..I found 1/4 tsp of salt is a little too salty. 1/8 tsp should be plenty. Thanks for the recipe!

  12. Sue says:

    These are delicious and super moist! I reduced the amount of coconut flour and added a scoop of Sun Warrior Brown Rice Protein Powder. A new favorite in my house, especially with the kids!

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