Coconut Flour Breakfast Muffins

I’ve recently been experimenting with coconut flour. I love to bake and try making new things, and after getting into the book “Against All Grains,” which I mentioned in my “Reflecting on 2018” post, we have been really watching our grain intake. This means no whole wheat flour, which is what I normally bake with. Coconut flour was one of the substitutions suggested in the book, so I decided to change my normal breakfast muffin recipe by using that instead! They actually turned out really well, and were yummy too. One other good thing is that I didn’t add any sugar to these muffins. All of the sweetness comes from the bananas and blueberries! I think you’re going to love them. They are great for a quick breakfast or snack that will really hit the spot!


  • 1/3 cup coconut or almond milk
  • 2 ripe bananas
  • 6 large eggs
  • 5 tbsp melted grass-fed butter
  • 1/4 tsp salt
  • 3/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1 1/4 cup fresh or frozen blueberries


  1. Preheat the oven to 400 degrees.
  2. Rub coconut oil over your muffin tin. I use a brush to do this, or just dip my paper towel in the jar of coconut oil and rub it in each tin. Or just use cupcake liners!
  3. Mash bananas together with coconut or almond milk in a medium mixing bowl.
  4. Add eggs and melted butter. Blend together.
  5. In a separate bowl sift the coconut flour. Then add the baking powder and salt.
  6. Combine the flour mixture with the banana mixture until there are no more lumps.
  7. Fold in your blueberries and combine them in the mixture with a spatula.
  8. Scoop equal size portions into the muffin tins.
  9. Bake for 18-20 minutes, or until your toothpick comes out clean.

I always love when my recipes are enjoyed by both Carter and Jeff! We hope you enjoy these muffins as much as we do!

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