Super hearty, filling, and delicious Coconut Flour Power Breakfast Muffins made tahini, chia seeds, walnuts, coconut flour and sweetened only by orange juice! They make for one easy and healthy gluten-free and refined sugar-free breakfast or snack! Keto-friendly.
These delightful muffins are a great way to start the day. I threw these together one morning when I felt the inspiration to create something new for my little one, and it was a big hit!
Not only are they chock full of fiber & protein, they are free of refined sugars and incredibly delicious…you would never know that they were such a powerhouse of nutrition!
These are absolutely wonderful on their own, but if you would prefer an extra kick of sweetness, drizzle some maple syrup on these beauties & dig in!
- Easy to make.
- Nutrient dense and packed with healthy ingredients.
- Very filling — makes a great meal unto itself.
- Gluten-free, dairy-free, refined sugar-free, keto diet friendly.
Unfortunately, no. Coconut flour is a highly unique flour with very different properties than any other flour. You would have to modify every ingredient in the recipe to use a different flour.
Unfortunately, eggs really are the best option when working with coconut flour in a recipe like this. You could try replacing the eggs with chia or flax eggs, but the muffins are likely to come out with a very different texture. If you try it, I would love to hear!
These muffins will keep at room temperature lightly covered for up to 24 hours, for any longer I suggest you refrigerate them in airtight containers for up to one week.
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Coconut Flour Muffins (Gluten-Free, Dairy-Free)
- 6 eggs beaten
- 1/3 cup coconut oil
- 3/4 cup freshly squeezed orange juice you can omit & use milk of your choice in its place if you would prefer a completely sugar-free or keto friendly option
- 1/2 tsp apple cider vinegar
- 2 tbs tahini or any nut/seed butter of your choosing
- 1 tsp vanilla extract
- 1 cup coconut flour
- 1/2 tsp baking soda
- 1 tbs chia seeds or seeds of your choosing
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts or any chopped nuts of your choosing
- maple syrup or liquid sweetener of your choosing for drizzling (optional)
- Preheat oven to 350°F. Grease or line a muffin tin with liners, set aside.
- In a large mixing bowl, blend your wet ingredients together.
- In another large bowl, combine your dry ingredients (except walnuts).
- Mix your wet & dry ingredients until just combined. Let batter sit for 5 minutes.
- Pour batter into a greased or lined muffin tin. Press walnuts into top of poured batter.
- Bake for 25 minutes, or until firm and beginning to turn golden.
- Let cool a few minutes before serving.