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GET IT NOWThe Coconut Flour Muffins I’ve Been Perfecting Since 2017
These coconut flour muffins have been one of my most-requested recipes for years. I’ve been making some version of them since 2017, tweaking them along the way until they were exactly right. Here’s why I still love grabbing a coconut flour blueberry muffin with a cup of bulletproof coffee in the morning:
- Soft, moist, and bursting with blueberries – Many coconut flour recipes are notorious for turning out dry, but not these! They have tender, fluffy centers with golden edges, and the blueberries burst as they bake for juicy bites throughout.
- Nut free and gluten free – I originally created these after so many of you asked for nut-free recipes. (Coconuts are a fruit, not a nut — do you know?) They’re also paleo friendly, with 8 grams of protein and no refined sugar.
- Surprisingly easy to make – Just mix the dry ingredients, add the wet, fold in the blueberries, and bake. Even my kids can help with these!
- Make them sweet or savory – While I make these sweet coconut flour muffins with blueberries most often, this same base also works as a savory cornbread-style muffin with a few small tweaks (see my tips below).
Make these coconut muffins with me and see why they’ve been a reader favorite for so many years!
“This is my “go-to” blueberry muffin recipe. I’ve made it many times–usually doubling or tripling the recipe and I freeze the extras for the future. Excellent! “
-Sandra
Ingredients & Substitutions
Here I explain the best ingredients for my easy coconut flour muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Coconut Flour – I love it as a nut-free baking option, and my Wholesome Yum Coconut Flour has a superfine texture and mild flavor that works really well in these muffins. Different brands of coconut flour can absorb moisture in very different ways, so I recommend this one for the soft, moist texture I achieved when testing the recipe.
- Besti Granulated Monk Fruit Allulose Blend – I like using an allulose-based sweetener here because it helps keep the muffins soft and moist.
- You can also use my Wholesome Yum Granulated Allulose for the same moisture effect (increase the amount to 1/2 cup).
- Other keto sweeteners can work, but your coconut flour muffins will taste more dry. Use my sweetener conversion chart if you want to substitute.
- Eggs – You need a lot of eggs when baking with coconut flour, this is normal! I don’t recommend substitutions here since it’s so many.
- Coconut Oil – I use melted coconut oil to keep these muffins moist and tender. Melted butter works if you don’t need these to be dairy free.
- Coconut Milk – I went with this shelf-stable, unsweetened coconut milk beverage because its mild flavor and light texture keep the muffins moist and it goes with the coconut theme we have going here. Unsweetened almond milk (if you’re not nut-free) or any milk you like is fine.
- Mix-ins – I used blueberries here for coconut flour blueberry muffins, but this recipe is a great blank canvas if you want to switch things up. Other fruit, chocolate chips, or different add-ins all work really well.
- Baking Powder, Vanilla Extract, & Sea Salt
How To Make Coconut Flour Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the coconut flour, Besti, baking powder, and sea salt.
- Add the wet ingredients. Make a well in the center of the dry ingredients, then add the eggs, coconut milk, coconut oil, and vanilla. I like to whisk the wet ingredients together right in the well first, then stir everything together until the batter is fully combined. Gently fold in the blueberries.
- Bake the coconut flour muffins. Spoon your blueberry batter evenly into your prepared muffin tin. Bake them until a toothpick inserted in the center comes out clean and the top is springy.
My Recipe Tips
- I make 10 coconut muffins instead of 12 because I like them taller and more bakery-style. You can absolutely divide the batter into 12 muffin cups if you want smaller muffins instead. I love this USA-made muffin pan because the lighter color helps the muffins bake more evenly without burning, and it works for either 10 or 12 muffins.
- I used to use parchment paper liners, and that’s what you’ll see in the photos. Lately, though, I’ve been loving these silicone liners even more because they’re reusable and dishwasher safe.
- Make sure your eggs are at room temperature before mixing. Cold eggs can make the coconut oil harden in the batter. If that happens, just set the bowl over another bowl with warm water and stir until it smooths out again. I don’t recommend using hot water or direct heat, because it can start cooking the batter.
- Don’t be surprised if the batter is thick — coconut flour absorbs a lot of moisture. It should still be pourable, though, not like cookie dough.
- I fill the muffin cups all the way to the top. They do rise, but not nearly as much as traditional wheat flour muffins. Filling the cups high gets me taller muffin tops.
- For prettier coconut flour blueberry muffins, dot extra berries on top before baking. This is not required, but I usually reserve some to do this, as shown in my pictures here.
- Coconut flour muffins don’t brown as much as almond flour or regular flour muffins do. I usually look for other signs that they’re done instead. The tops should feel firm, and a toothpick inserted in the center should come out clean. That being said, they do brown more with allulose or Besti than with other sweeteners.
- If you have time, let the muffins cool on a wire rack. This improves their texture rather than eating them right away. And don’t leave them in the muffin tin too long, or they can get soggy.
- Savory cornbread-style variation: Increase the sea salt to 3/4 or 1 teaspoon, replace the blueberries with 2-3 tablespoons of finely chopped jalapenos, and replace the vanilla with blackstrap molasses. You can even add a tablespoon of sweet corn extract, like I do for my full-sized low carb cornbread. That’s how I actually made these coconut flour muffins originally, but these days I go for blueberry more often.
Coconut Flour Muffins (Blueberry)
My coconut flour muffins are moist, fluffy, and bursting with blueberries. The perfect nut-free, gluten-free treat with no refined sugar!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups (I use this muffin tin) with parchment liners.
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In a large bowl, stir together the coconut flour, allulose, baking powder, and sea salt.
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Make a well in the center of the dry ingredients. Add the eggs, coconut milk, coconut oil, and vanilla, whisk together in the well, then stir into the dry ingredients until completely incorporated. Gently fold in blueberries.
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Spoon the batter evenly into the muffin cups. Bake for 20-30 minutes, until an inserted toothpick comes out clean and the top is springy.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 coconut flour muffin
- Tips: Check out my recipe tips above to help you get the right batter consistency, know what to expect when making this recipe, and how to make a savory cornbread variation.
- Storage: Keep coconut flour muffins in an airtight container at room temp for 2-3 days, or in the refrigerator for up to 1 week.
- Freeze: Pop them in a freezer bag and freeze for up to 3 months. Thaw in on the counter or warm up in the microwave.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Muffins
More Easy Coconut Flour Recipes
Once you start baking with coconut flour, it’s hard to stop. Here are some of my favorites to try next:
175 Comments
Staci Thompson
1Hi! Just made these today. Mine turned out perfect and the only modification I made was to split 50/50 coconut oil and avocado oil, for taste. That and I mixed the wet ingredients before pouring into the dry so that I could be sure the eggs mixed well. They are delicious! Yes, you do taste the coconut so just think of it as a pina colada muffin! Thanks for this.
Sandra
1This is my “go-to” blueberry muffin recipe. I’ve made it many times–usually doubling or tripling the recipe and I freeze the extras for the future. Excellent!
Leslie
0I was pleasantly surprised! I’ve tried making keto style desserts in the past and have been turned off by the eggy taste but this one was really great. Subtly sweet I did add some chocolate chips but I think next time I’ll stick to blueberries only and adding more allulose (I used the wholesome brand 1/2 cup) the chocolate chips make it perfectly sweet thinking if I don’t add the chocolate chips next time adding a quarter cup more of the allulose. Also, I made mini muffins since that’s only pan I had and baked them for 15 min. Came out perfect! Excited to try other recipes! Thank you.
Wholesome Yum D
0Thank you for sharing all the details, Leslie! I’m so glad this one turned out well for you and didn’t have that eggy taste you’ve run into before. Your tweaks sound great and the mini muffin version are both super smart. I hope you love the other recipes just as much!
Dorothy Beckner
0Today I made the Coconut Flour Blueberry Muffin recipe. I had plenty of batter for 12 muffins (used cupcake liners). I would like the muffins sweeter, but they are still cooling and that may change when they are cooled.
Maya | Wholesome Yum
0Thank you for sharing, Dorothy! Yes, I find they taste better after cooling, but feel free to add more Besti next time if you prefer.
Leon
0Hi, I didnt have a muffin tray. So I tried 3.5 in ramkins . Came out pretty good. Just had to cook another 15 mins. I have a question … the batter was like cookie dough. I even added 3times as much coconut milk and still pretty dough like. What did I do wrong. taste was good. So moist but was thinking that maybe the extra milk.
Maya | Wholesome Yum
0Hi Leon, It’s normal for this batter to be pretty thick, but it shouldn’t be quite as thick as cookie dough. See my pictures above, is that how yours looked?
Cheryl
0Can I use monk fruit blend
Maya | Wholesome Yum
0Hi Cheryl, Yes, you can use Besti Monk Fruit Allulose Blend and reduce the amount to 1/3 cup. Hope this helps!
Jennifer stahl
0I read about the deliciousness of the Keto blueberry muffins, and the problems a few people had with them. I live at 5000 feet and need to make changes to all baking recipes. I even have a cookbook which explains changes to make at elevations from sea level to 10,000 feet. I wonder if the bakers who had problems lived at different elevations. I plan to bake 1/2 recipe soon. I will let you know how it works at 5,000 feet.
Maya | Wholesome Yum
0Thank you for sharing, Jennifer! I don’t live at high elevation so while I’ve read it about it, I can’t test in that environment. Let me know how it goes!
Lisa
0Sharing my experience! Made these today with a couple of substitutions. Replaced 2 eggs with 2 flax eggs (as someone else had commented they replaced a few with good results); used coconut sugar instead of sweetener, and halved the amount; and used homemade coconut flour (from shredded coconut). I’m thinking the homemade coconut flour was the problem, because my batter was so so so watery! I realize also that by halving the sugar I reduced the quantity of dry ingredients, so that was my bad too. I added around 1 cup of almond flour to thicken it to a reasonable consistency and got 24 muffins as a result. I’m not complaining though — they tasted great! Not sure I would make again, just because I always use my own homemade coconut flour and I don’t think these are compatible. But I will enjoy the 24 muffins I have for sure!
Maya | Wholesome Yum
0Thank you for sharing, Lisa! Yes, the coconut flour is likely the biggest reason you had issues. Even different brands of commercial coconut flour absorb moisture differently, and homemade is likely even further from those. Reducing the sweetener probably played a role as well. I’m glad that it worked out by adding almond flour, though. I do love combining the two (I do this for my low carb pumpkin muffins), I just didn’t do that here because many people looking for coconut flour muffins are seeking a nut-free version. Enjoy your muffins!
Jeni
0Can you substitute fresh diced peaches for the blueberries?
Maya | Wholesome Yum
0Hi Jeni, Yes, I think you can! I’d recommend dicing them very small, about the size of blueberries.
Beverly
0Your muffins look so good! I’m really having a difficult time finding a blueberry muffin recipe made with coconut flour and egg replacer or applesauce. I’ve tried using egg replacer now twice and they turn our too wet after baking them even longer than the recipe says.
Can you help me with this? I’d be sooooo grateful.
Maya | Wholesome Yum
0Hi Beverly, Recipes that have a lot of eggs (such as these coconut flour muffins) are ones where it’s difficult to substitute the eggs with success. Unfortunately I don’t recommend substittues for this recipe. My almond flour blueberry muffins would be more forgiving to replace the eggs with a replacement. Hope this helps!
Sue
0These looked beautiful! But where did I go wrong? They have no flavor. The only made 2 substitutions. I used Bob’s organic coconut flour and vanilla flavored coconut milk. (I had it on hand.) I did use frozen blueberries, but I put them on paper towels to remove extra juice. I also yielded 15 nice sized beautiful muffins. What did I do wrong?
Maya | Wholesome Yum
0Hi Sue, Sorry these muffins didn’t meet your expectations. Did you use Wholesome Yum Granulated Allulose?
Lora Monroe
0The linked ingredient is also just Allulose not an Allulose Blend. Instructions also confusingly says to put in erythritol not Allulose.
Maya | Wholesome Yum
0Sorry about that! I used to make these with erythritol but they were a lot more dry that way and don’t recommend it anymore. Yes, the recipe calls for allulose. I just updated the recipe card to clarify. Thanks for pointing that out!
Lora Monroe
0The recipe doesn’t call for the blend. It just says “Allulose” not “blend” in the ingredients. I also got 22 muffins instead of 10-12…Do you use bigger muffin cups? How much is a serving size in weight?
Maya | Wholesome Yum
0Hi Lora, I get about 10-12 muffins using full-sized muffin cups, not mini ones. 22 sounds like you made mini ones? That should work just fine, but would bake more quickly.
Lora
0Thanks for responding! I used regular sized cupcake liners but I didn’t fill them quite to the top, but even so, I wouldn’t expect to get THAT many more, lol. I’ll see how it goes next time. The husband said they weren’t “sweet” enough with just the allulose. Should I try more allulose or try an allulose blend instead?
Maya | Wholesome Yum
0Hmmm, I’m not sure how that happened. I do fill them all the way to the top (I have this noted in the post above), but still wouldn’t expect the quantity to be double, unless maybe my muffin cups are a little bigger to begin with so your 2/3 full was like 1/2 of each of mine. If you want them sweeter, a more 1:1 option for consistency would be to use Besti, but just a bit of extra plain allulose should work fine as well.
Sue
0Thank you for your reply. Yes I did use the Besti Monk Fruit Allulose Blend. It’s got to be something I did wrong. Every recipe I’ve made have been put in our RRR (regular recipe rotation – lol). They were still very moist and kept well in the fridge for a week. They would have been eaten sooner but we’re in a busy season around here. Could it have been the Organic Coconut Oil? My jar is a few months old. I will make these again to see if the 2nd time, to compare what I did the 1st time and they were good, we just added butter to the muffins when we ate them. 🙂
Wholesome Yum D
0I don’t think coconut oil would cause this to happen, but please let me know the results when you try again!
Sue Mariani
0So sorry to comment again. I’ve made these again, they look beautful and are moist, but I’m not getting any flavor except the berries. The 3rd attempt I added lemon extract. Tasted the batter and it was amazing. After baking, again no flavor. I still think it’s something I’m doing. Maybe we’re still learning to adjust our tastebuds from wheat flour? Still every muffin has been eaten! Thank you so much for answering my questions. Your recipes are my go to as we move away to healthier eating. Thank you.
Wholesome Yum D
0Hi Sue, I’m sorry to hear that this recipe didn’t meet your expectations. I’ve never had this happen with this recipe, but am very particular about which extracts I use. It might be the brand of extract? I find that with some brands, the flavor disappears after baking.
brenda kelly
0Can I use whipping cream instead of milk?
Wholesome Yum D
0Hi Brenda, That would work, it would just increase the calorie count.
Lily
0Thank you for this recipe! Easy and turned out delicious. I used beef tallow instead of coconut oil and raspberries instead of blueberries this time. My kiddo is happy that it’s nut free so she can take it to school. I’m happy that it’s nutritious and that it was easy to make.
Sharon
0These were wonderful!! I put a bit more blueberries in mine but to each her own!
Vicki H
0What can you do to substitute the eggs?
Wholesome Yum D
0Hi Vicki, I have never tried this but replacing 10 eggs with an egg replacement may not work the best.
Rosie Llamas
0Is it really 10 large eggs for the muffins ?
Wholesome Yum D
0Hi Rosie, Yes, that is correct.
Janet
0Would switching out keto chocolate chips for the blueberries work for this recipe?
Wholesome Yum D
0Hi Janet, I have not tried that but please let me know the results if you try it.
Ginny
0Hi – I’m trying to find a keto blueberry muffin recipe that uses coconut flour (so school lunchbox friendly) but ALSO has added protein. I can find keto muffin recipes with protein powder but they all seem to use almond flour. Do you think I could adapt this recipe to add protein powder? If so, what adjustments would I need to make to compensate? Thanks so much!
Brittany Higley
0Trying this recipe this morning! Is there a reason why it says 12 servings at the top of the recipe and then the directions say to line 10 muffin cups? Thanks so much!
Wholesome Yum D
0Hi Brittany, This recipe makes 10 muffins.
Wholesome Yum D
0Hi Ginny, I have never tried to add protein powder to this recipe, but if you please let me know the results.
Debra Deweese
0Can this batter be made into waffles using a waffle iron?
Wholesome Yum D
0Hi Debra, I have never tried that cooking method with this recipe.
Michelle
0My husband I really enjoy the muffins with our morning coffee but make sure the baking powder clumps are broken down.
Delicious, thank you
Elfra
0Well received by my husband. I have been eating Keto for close to a year, hubby decided to go near there with me probably Paleo because he realised the high carbs in his diet that turns to sugar by our bodies is no good for his gout attacks. He does not like almond flower but appreciated this coconut flower muffin. So each to their own. Some will love it others might like an almond flower vesion.
Thanks so much for creating this recipe. Keep up the great work!!
angela henley
0Hey there can you switch out the blueberries for another kind of berry?
Wholesome Yum D
0Hi Angela, Yes, that would work, but the muffins may be more wet.
Hayley
0Hi , is 10 eggs correct for this recipe?
Wholesome Yum D
0Hi Hayley, Yes, that is correct.
Joanne
0So easy to make and delicious! Great for “on-the-go” breakfast and snack. Froze some for later.
Paula
0These are delicious!!!
Substitutions I made are:
Coconut sugar for the sweetener
3 flax “eggs” to replace 4 real eggs
Oat milk for coconut milk
Overall these are so tender and delicious. Not as sweet as a regular muffin or one with honey or maple syrup, but just enough to make you want another.
MaiaKu
0Wow! I made these this morning and they turned out great! The adjustments I made – using 1/4 cup Wholesome Yum Besti Monk Fruit Allulose blend and 1/4 cup Bochasweet in place of the 1/2 cup straight allulose, and melted butter in place of the coconut oil. For the milk I used unsweetened cashew milk. This recipe made more than what would fit in 10 completely filled muffin cups, so I ended up with a dozen muffins, and what would be equivalent to maybe 2 or 3 more muffins. I had a silicone granola bar mold on hand. Each section measures 1.25″ x 3.25″ x 1.25″. After filling 12 muffin cups I was able to fill 3 sections of this mold to the brim. I am definitely adding this recipe to my “Tried and True” file! Thanks a bunch, Maya! ???
Ericka
0Hello! I made this the other day and my husband thinks it would do well for a pie crust. Do you think it would work in that way? (without the blueberries, of course). Thank you!
Wholesome Yum A
0Hi Ericka, it would likely work better to use this coconut flour pie crust instead.
Patty Boyes
0Can u substitute erythritol for allulose
Maya | Wholesome Yum
0Hi Patty, You can, but the muffins will be more dry.
Dona
0I made these today and they are great. Nice and fluffy texture. TY
Marie c
0Kudos for a recipie that doesn’t crumble apart but all i taste is eggs 🙁 I cut the coconut oil in half and added butter. Also added an extra half cup of blueberries to the top but i i just feel like im eating dried out spongy eggs.
Wholesome Yum D
0Hi Marie, Sorry this recipe didn’t meet your expectations. Maybe you would like my Keto Blueberry Muffin with Almond flour recipe better.
Chalemar
0My batter did come out very watery compare to yours in the video. But I cooked it anyway. I did substitute water for the milk, and evoo for the coconut oil (I don’t have either on hand). Came out fluffy with a cake like texture. I’m new to the keto lifestyle so i have nothing to compare this to, but it is tasty. Thank you for the recipe.
Karen
0Is it best to weigh coconut flour or just use measuring cups?
Wholesome Yum D
0Hi Karen, You could measure coconut four whichever way you prefer.
Marcia
0Made these this morning after reading all of the great reviews. Extremely disappointed. Batter was extremely wet, even after letting sit for 15 minutes and not like other coconut flour muffins I have made. Filled 12 muffin cups to the top. Batter was weeping on to the muffin tin, so decided to bake on a cookie sheet. That turned out to be a good decision because the muffins spread over the entire top of the muffin tin and overflowed onto the sheet pan. After 25 minutes the centers were still jiggly and wet. Baked for an additional 10 minutes. Still not set. Baked for 10 minutes longer. The muffins around the outside I think are done, but the ones in the center are still not set. Will look for another recipe because this hasn’t been my experience with coconut flour in the past.
Wholesome Yum D
0Hi Marcia, Did you make any substitutes to this recipe? As you can see from the video above this batter should be thick and not runny.
Gabs Alot
0How can I sub stevia in this recipe? I like to use a standard granulated stevia sweetener because it is what I have on hand.
Wholesome Yum D
0Hi Gabs, I recommend using my sweetener conversion chart.
Jennifer Case
0Have you tried to make these using egg substitute like with soaked chia seeds to replace egg? Just wondering if it would work.
Wholesome Yum D
0Hi Jennifer, I have never tried this but replacing 10 eggs with an egg replacement may not work the best.
Tony Von Klef
0Made to specs, but I used Monk fruit instead for the sweetener. Also added some walnuts. Perfection! Taste & Texture
Many keto friendly desserts are hit or miss. This one hit the bullseye!
Jennifer
0The consistency of these is excellent – better and less-crumbly than a regular flour muffin. Caveat – you’d better *really* like coconut because the flavour is pervasive. I think these turned-out exactly as they’re meant to, and I could imagine the gluten-free crowd would go wild for these bc they have such a terrific texture, so I’m giving it 5 stars, even though I don’t think I’ll make them again. Just not completely to my taste, but in general, the recipes on this site are exceptional – I’m making a cheesecake every week, for heaven’s sake!
Wholesome Yum M
0Hi Jennifer, Thanks for the honest input. Coconut flour can vary a lot in flavor, some are stronger in coconut flavor than others. I use Wholesome Yum Coconut Flour, which has a mild flavor compared to some other brands.
Donna
0Not sure what others are talking about the coconut flavor was so strong. It felt like a pile of coconut in my mouth. Waisted if 10 eggs
Wholesome Yum M
0Hi Donna, Sorry this recipe didn’t suit your tastes. Brands of coconut flour can vary in both flavor and texture. I use Wholesome Yum Coconut Flour, which is mild in flavor and a very fine texture for quality baked goods.
Jennifer
0Quick question – is a “coconut milk beverage” the same as coconut milk? Would coconut milk work? What would the difference be in the recipe? You also say it’s OK to substitute any kind of milk, but I imagine that would change the recipe, too – 1% or 2% or cream? Really enjoying your recipes – I’ve made 3 now from this site and all have turned-out great, even though I’m typically not a very accomplished cook!
Wholesome Yum M
0Hi Jennifer, Yes, canned coconut milk works fine too. The carton coconut milk beverages are fully incorporated into thick, pourable milk. If you are using canned coconut milk, just be sure to stir the coconut cream and the coconut water together before using.
Jennifer
0Thank-you! I’ll let you know how it all turns out…!
Yvonne Forrest
0These muffins were delicious, very moist! I wanted something sweet, tasty and healthy for my family.
The result was exactly what I wanted! Thank you!
LSL
0Can I add in coconut flakes? How much do you recommend & do I have to add more liquid or take away any coconut flour? & will that make it more dry?
Wholesome Yum M
0Hi LSL, Sure, you can add coconut flakes. Try adding 1/4 cup of shredded coconut flakes. There shouldn’t be any need to make any additional changes. Enjoy!
EMM
0I ate 4 right out of the oven
Sandra Castro
0Me encantan estos muffins…. son deliciosos…. yo le agrego coco rallado seco sin azúcar…. le da un toque super….. soy simplemente riquísimo s….
Lo único que no he podido lograr es que no se peguen , bien sea en molde de papel…. o de silicona ..o antiadherente….siempre se pegan….
Wholesome Yum M
0Hi Sandra, So glad you enjoy the muffins! You may want to look for parchment muffin cups. That will keep your muffins from sticking.
Karen
0This is now my go to cake recipe. Easy to make I have made this recipe to lots of different flavours. Mixed berry cupcakes, Carrot cake, apple & rhubarb, apple & cinnamon all of them have turned out perfectly every time. Thank you very much
Ellie Barlow Williams
0Followed your recipe exactly, and the muffins turned out perfectly. I had to use unsweetened almond milk and 1/2 cup of ‘my own blend’ of stevia/erythritol (these are my pantry staples), and fresh blueberries from the farmers market. Thank you for the great recipe! I measure and weigh everything I possibly can and I came out with 14 perfect ‘real muffin sized’ muffins. It must be the various sizes of eggs that are giving people different results. Definitely ‘the more the merrier’ for me!
Angela Halan
0I soooo wanted to like these but mine came out horribly. I followed the directions exactly. Texture is weird and they taste like eggs. And they don’t have a sweetness to them like regular blueberry muffins (which I know they are not). Anyway, I’ll keep looking.
Wholesome Yum M
0Hi Angela, Sorry these didn’t suit your tastes. I have a variation of this recipe made with almond flour and fewer eggs: Keto Almond Flour Blueberry Muffins. You may find these to be less “eggy.”
Tanya Creighton
0Do you have a muffin base that includes both almond flour and coconut flour? I am trying to reduce my inflammation markers and I am a little worried about too much almond flour due to Omega 3 imbalance. Plus I adore coconut lol
Maya | Wholesome Yum
0Hi Tanya, I do have these keto pumpkin muffins that are made with both almond and coconut flour.
Brenda
0The taste was different but DELICIOUS! We are all used to using white flour, or wheat flour but almond flour and coconut flour girl … , … I’m a fan of getting back to GOOD HEALTH and GOOD EATING. Thank you for making these recipes available.
RoseAnne
0Made 12 blueberry & strawberry ones, didn’t last a day!
Tracey
0Oh my gosh these muffins are AMAZING! I was surprised at how quick they are to bake compared to some keto recipes that take an hour. These are going to become an absolute staple in my house!
Dare
0It’s very eggy tasting, I’m going to try balancing out the wet ingredients more with a different substitute than eggs and see how it goes.
Susan Slattery
0These were so good! I just started Keto and due to Covid go to the grocery store as little as possible, so I made due with what I had. I used almond milk instead of coconut milk, regular baking powder instead of gluten free, and organic cane sugar instead of sugar substitute (1:1 ratio). It made 20 muffins! (much more than the recipe indicates it will make) I had one muffin for breakfast. When I input it into MyFitnessPal, even with the “traditional” sugar, my 1/20 of a recipe portion size was reasonable in keeping with the Keto guidelines as long as I plan the rest of the day accordingly.
Wholesome Yum M
0Hi Susan, I am glad you enjoyed the recipe, but you do not have to wait to go to the store to get your keto baking ingredients. WholesomeYumFoods.com has keto kitchen basics like Almond Flour, Monk Fruit Allulose, and keto mixes like Bread and Pancake mix!