the best ever coconut flour muffins

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Now I don’t know if anyone else does this when they search for a recipe, but I always search for the ‘best ever’ of whatever it is that I am looking for. Why on earth would you search for anything less?  So it goes without saying that the first recipe I ever post online should go down as the best ever! Why not?

So coconut flour is a really good alternate flour for anyone trying to cut back on wheat, which seems to be a lot of people these days. It’s  also a great nutritious option for anybody, and is a lifesaver for grain free people, especially grain free kids and their school lunches where nuts are banned. Coconut flour can also be used as a substitute in recipes which call for wheat flour or other flours, but you have to remember that it is a very absorbent flour so much smaller amounts are needed. Generally for baking the conversion is 1/3 cup of coconut flour for every 1 cup of wheat flour, and usually an extra egg as well.

Now to say that I haven’t had a huge amount of success with coconut flour is a bit of an understatement. I have made cakes, pancakes, bread and biscuits, and every time they have been rejected by my harshest critic (my 6 year old). So when I first made these muffins (which are an adaptation of a plain coconut flour muffin recipe) and he smiled and said he love, love, loved them, I was in raptures and have been experimenting with the balance and flavours every since. I’ve now made pear and chocolate mini muffins, and apple and sultana ones, by adjusting the coconut flour and liquid to get the right consistency. The chocolate orange ones are still the favourites…

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photo 3 (2)So here they are,

Chocolate orange coconut muffins

Makes about 20 mini muffins

Preheat oven to 175 degrees C


3 eggs

¼ cup melted coconut oil

½ teaspoon of vanilla

¼ cup of honey

Juice of one juicy orange

Finely grated rind of half an orange

½ cup of coconut flour

½ teaspoon bicarb soda

¼ teaspoon salt

Dark chocolate 70% – small pieces for the tops


Grease your muffin tin or prepare patty pans. Firstly mix the eggs and then add and mix all the other wet ingredients. Mix dry ingredients together and then mix them into the wet ingredients, ensuring it is all well combined. Let the mixture sit for about 5 minutes. It should be fairly thick but not too dry. Add more orange juice if it is. Fill mini-muffin tins or patty pans to about 3/4 full, and then place a small piece of dark chocolate on top. Bake for approx. 12-15 mins or until they spring back nicely when touched.

Then enjoy…


2 thoughts on “the best ever coconut flour muffins

    • I did find that they worked best as mini muffins. I think it’s because the moisture content is quite high and so they are better with a greater surface area of crust.

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