Coconut Milk Muffins

Coconut Milk Muffin

Coconut Milk Muffin

We had a leisurely Saturday on the mountain, the fog and freezing rain prevented us from venturing outside.  It was a good day to hunker down and have a hearty breakfast, the kind that makes you forget about eating lunch.  I decided to whip up a batch coconut milk muffins,  keeping it simple with just a few spices.   While many coconut flour muffins are heavy, this recipe produces a lighter, less dense muffin.  Be creative; this recipe is very flexible and can be made with berries, chocolate chips, or modified by removing the sweetener to create a savory muffin.


6 Pastured Eggs (room temperature)
1/2 Cup Coconut Milk
1/4 teaspoon Sea Salt
2 Tablespoons Coconut or Palm Sugar (see note below)
1 teaspoon Baking Powder
1/2 Cup Coconut Flour (sifted)
1/4 Cup Tapioca or Arrowroot Flour
1 1/4 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
Dash of Ground Cloves

Optional:  Coconut or Palm Sugar for topping.

NOTE:  These muffins are not sweet, if you are craving a sweeter muffin you can add more coconut/palm sugar, stevia, raw honey or maple syrup.


Preheat oven to 400 degrees

Prepare muffin tin by greasing well with coconut oil or use muffin liners/cups.

In a small bowl combine salt, coconut flour, baking powder and spices (set aside).

In a medium sized bowl add eggs, coconut milk, coconut sugar.

Mix the eggs, milk and sugar by hand or using a electric hand mixer.

Add the dry ingredients to the wet and mix until well combined.

Pour the batter into the muffin tins.

Optional:  Sprinkle the tops of the muffins with Coconut/Palm Sugar.

Bake full sized muffins for 15 to 20 minutes (approximately 10 to 12 for mini muffins).

This recipe will make 12 regular sized muffins or 24 mini muffins.

Breads, Crackers and Muffins, Breakfast, Recipes

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