Ingredients

The following ingredients have 4 Servings
  • 1 cup canned coconut milk (unsweetened, full fat (240ml))
  • 4 large eggs
  • 1 1/2 teaspoon stevia glycerite ((equals 1/2 cup sugar))
  • 1 tablespoon vanilla extract ((or 1 teaspoon coconut extract))
  • 3/4 cup coconut flour ((84 grams))
  • 1/4 teaspoon Diamond Crystal kosher salt ((or a pinch of fine table salt))
  • 1 teaspoon baking soda* ((or 1 tablespoon gluten-free baking powder))

Instruction

  • Preheat your oven to 350 degrees F. Line 9 muffin cups with foil liners (these muffins stick to paper liners), and grease the liners.  
  • Stir the coconut milk well until very smooth. If it's completely separated into water and coconut solids, I transfer the can’s content into a mixing bowl and whisk until smooth.
  • In a medium bowl, beat the eggs using a hand whisk. Whisk in the coconut milk, stevia and vanilla, then mix in the coconut flour, salt, and baking soda.
  • If the batter is extremely thick and difficult to mix (coconut flour is very absorbent and sometimes unpredictable), add a tablespoon or two of water.
  • Using a 4-tablespoon ice cream scoop, divide the batter between the prepared muffin cups.
  • Bake until the muffins are fragrant and set and a toothpick inserted in their center comes out clean, 18-20 minutes.
  • Cool the muffins for 5 minutes in the pan on a cooling rack, then transfer them directly to the cooling rack to cool for 10 more minutes before enjoying.