Coconut Flour Muffins (GF) (DF)




These coconut flour muffins are a healthier alternative to regular breakfast muffins and are also higher in protein and lower GI, which means they will keep you fuller for longer.

Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins


  • 1 cup of coconut flour
  • 2 tbsp virgin coconut oil
  • 250 ml coconut milk
  • 2 large eggs
  • 1 tsp vanilla bean extract
  • 1/2 tsp of ground cinnamon
  • 200 grams raspberries
  • 2 tbsp honey
  • Handful of sliced almond


  1. Commence by pre-heating your oven to 160°C fan forced, and rub some coconut oil into the muffin pan you plan to use (if not silicone or non-stick).

  2. Melt the coconut oil and allow to cool slightly.

  3.  Next, add the coconut milk and eggs to the oil and beat until combined. 

  4. Now, add the coconut flour and baking powder; you will notice that the mixture is probably a lot thicker than you are used to, not to worry your muffins will still come out perfectly.

  5. You can now add the vanilla bean extract, honey, cinnamon and raspberries and mix gently to combine, but leave approximately 12 raspberries out of the mixture.

  6. Now that your muffin mixture is complete you can pour the mixture into the muffin trays leaving approximately 1.5cm to the top of the tray.

  7. Finally, divvy the sliced almonds and remaining raspberries evenly over the top of the muffins before placing in the oven.

  8. Allow to cook for 20-25 minutes before leaving to cool before serving.

Recipe Notes

If you're feeling like some chocolatey goodness rather than berries you can switch the raspberries and almond slices for 2 tsp of cocoa and 2 tbsp of desiccated coconut.