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!
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!
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
- Preheat the oven to 350F. Line a muffin pan with paper liners.
- In a large bowl, whisk together the eggs, coconut oil/butter, applesauce, honey, vanilla and cider vinegar.
- Add the coconut flour, baking soda, and salt and mix to thoroughly combine. Stir in the blueberries.
- 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.
- Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool 5 minutes in a pan. Transfer to a wire rack and cool completely. Enjoy!
Notes
*Amount updated 3/20/14
Need something else to make with coconut flour? Try these Coconut Flour Cookies from Flippin’ Delicious!
Do you recommend a particular brand of flours? Coconout, almond? Don’t want to waste money trying to find the best!
Thanks!
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!
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!
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!
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!
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.
Hi Robin! Yes I think using flax eggs here won’t work. Coconut flour absorbs a lot of moisture and requires more eggs than normal recipes to give it structure and moisture.
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?
How did the muffins turn out after you baked them? The batter will be thick, but should be scoopable.
Very moist.. Baked them for 30min but the cup cake papers were very oily.
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.
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! 🙂
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!
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!
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!
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!
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
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.
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.
A standard muffin pan is what I use!
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!
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!
I’m glad they turned out for you!
[…] Coconut Flour Blueberry Protein Muffins {Grain-Free, Paleo} blog.meaningfuleats.com – More from this domain Article […]
Do you have the nutrition facts for this recipe?
I made them and forgot one egg, added a little extra coconut flour and ground chia seed. I thought they would be “heavy” but they turned out to be yummy.
[…] Raposinha found the original recipe shared by Meaningful Eats. […]
These are my favorite muffins ever…of all time!!! I have made this recipe 3 times now in the past 3 weeks. I just put another pan in the oven. Thank you for this recipe.
What can I put in to thicken the batter ? It was very flakey .
Coconut flour should create a thick batter on it’s own. Try letting the batter rest for a few minutes and it should thicken up!
Hi there! Really looking forward to trying these, but don’t have (and can’t readily find here in Aus) unsweetened applesauce. Is there a substitute I could use that is also dairy free?
You could try using mashed ripe bananas instead! That would be delicious.
Of course! Thanks.
HI , how would I store these if I wanted to have them the next morning, in the fridge or in an airtight container. Has anyone made them then reheated them next day, were they ok ? Thanks
I love the taste of these. Mine I didn’t use muffin cups in the muffin pan, but it came out dark on the bottom after baked. Is this from the blueberries? I will definitely make this again. Yummy! I needed something sweet. Thank you.
This can happen if you’re using a dark or nonstick pan. I might try lowering the oven temperature slightly and baking them longer. I hope this helps! Glad you like them!
Made these exactly as the recipe said. The only exception is that I topped it with coconut sugar. They turned out yummmmy!! Even my 2yr old liked it. Thanks!!
[…] Read the full article here […]
[…] Blueberry muffins (link) with coconut sugar topping, to eat with Kefir […]
I’ve been making these the past three days in a row. They are soo delicious! First time was with frozen blueberries and second and third time were with sliced frozen strawberries. Worked great each time! My whole family loves them, hence making them three days in a row. Thinking of using this recipe for my niece’s 1 year birthday smash cake. Any ideas on recipe adjustments for a small pan? I’m thinking of just using the same recipe and trying it out.
I’m so glad you like the muffins! You can use the recipe as is for a small pan. You might just have to adjust the baking time depending on the pan size. Add a few minutes for a larger pan and check it sooner for a smaller pan. I hope it turns out!
I can’t even see the recipe because the ad covers it, and there’s no way to close the ad!?!?
Hi Jackie! Sorry for the inconvenience. I’ve contact my ad provider and am working to resolve the problem. In the mean time the recipe is available on desktop or if you scroll instead of clicking “jump to recipe”.
I’m vegan so do you have any idea how it turn out w egg replacer?
I don’t think these would turn out at all without the eggs. Sorry about that!
I’m so new to this – I don’t understand the turbinado OR raw pecans? Do the both have the same outcome? Also can I use Organic Coconut Palm Sugar, please? Thx!
Yes don’t worry about the sugar or pecans! They just add a nice crunchy topping to the muffins but are optional.
Do you have the nutrition facts for the paleo blueberry muffins with coconut flour?
Can I add raspberries instead of blueberries? I prefer red fruits and I have frozen raspberries so I can use it. Muffins look so good I can’t wait to try it!
How many grams of protein is this?
It doesn’t provide any nutrition facts.
Shouldn’t it be made with just egg whites then?
Do you have the nutritional information for these muffins?
Hey- this recipe sounds good. However, I ran it through a nutrition calculator and each muffin has 3g protien to 21 g fat. I wouldn’t call them protien packed with that ratio.
[…] Eggs + Blueberry muffins— HERE is the recipe link […]
I need help. This is the first time using coconut flour for me and this is the second recipe that i have tried and it doesn’t turn out. The “batter” never sets up during cook. It is the same mushy sand feeling after 20 minutes in the oven. What am I doing wrong. The recipe was followed precisely, no alterations.
Hi Tina! Sorry for the trouble! What brand of coconut flour are you using?
I used blueberries, sugar less maple syrup in place of honey and did not add apple sauce. The 1st batch came out good. 2nd batch will have Stevia & ground walnuts. 3rd batch a little Stevia & ground walnuts and ground flaxseed and chia seeds
I used coconut flour, blueberries, sugar less maple syrup in place of honey and did not add apple sauce. The 1st batch came out good. 2nd batch will have same sugar frre syrup, Stevia & ground walnuts. 3rd batch same syryp, a little Stevia & ground walnuts and ground flaxseed and chia seeds
Do you have the nutritional information for these?
Do you have the nutrition label information for these?