Ingredients:

  • ½ cup, sifted Coconut Flour
  • ½ cup Granulated Sweetener (low-carb or sugar)
  • 1 ½ tsp Baking Powder (fresh)
  • ¼ tsp Fine Sea Salt
  • 5 Large Eggs (room temperature)
  • ¼ cup Unsalted Butter, melted (or refined coconut oil)
  • ¼ cup Milk (full-fat dairy, almond, or coconut milk)
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners.
  2. Combine Dry: In a medium bowl, whisk together the sifted coconut flour, sweetener, baking powder, and salt. Whisk for about 30 seconds to ensure the leavening agent is evenly distributed. Set aside.
  3. Melt Fat: Gently melt the butter (or coconut oil) and set it aside to cool slightly until liquid but not hot.
  4. Whisk Eggs: In a separate large bowl, vigorously whisk the 5 room-temperature large eggs until pale and slightly frothy (about 1 minute). This incorporates air and helps with the final texture.
  5. Add Wet: Stream in the melted butter/oil, milk, and vanilla extract. Whisk briefly until fully combined.
  6. Combine: Pour the wet ingredients into the dry mixture. Using a rubber spatula, mix just until the dry ingredients are incorporated. Do not overmix; the batter will be thick.
  7. Crucial Rest Step: Let the batter rest at room temperature for 5 minutes. This is mandatory for the coconut flour to fully absorb the liquid, ensuring a moist structure.
  8. Portion: Use an ice cream scoop to divide the slightly thickened batter evenly among the 12 prepared muffin cups. They should be roughly two-thirds full.
  9. Bake: Place the tin in the preheated oven. Bake for 20–22 minutes, rotating the tin halfway through, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with minimal moist crumbs.
  10. Cool: Remove the muffins from the oven and immediately transfer them to a wire rack to cool completely.