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Easy Coconut Flour Vanilla Coffee Muffins

This recipe is designed to teach everyone how to make easy coconut flour vanilla coffee muffins
Prep Time 5 minutes
Cook Time 25 minutes
Servings 9 muffins

Ingredients

  • 1 cup coconut flour
  • 1/4 tsp salt
  • 1 TBS baking powder
  • 2 tsp instant coffee
  • 1/2 cup monkfruit sweetener or granulated sweetener of choice
  • 4 large eggs, room temperature
  • 1 cup milk of choice, room temperature
  • 1 TBS vanilla extract

Coffee Glaze

  • 1/2 tsp instant espresso
  • 1/4 tsp hot water
  • 1/2 cup powdered Swerve or powdered sweetener of choice
  • 2 tsp milk more or less depending on desired consistency
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  • Preheat oven to 350 degrees. Line 9 cup muffin cup pan
  • In a large mixer bowl whisk together coconut flour, salt, baking powder, instant coffee, and monkfruit sweetener until no lumps
  • Add eggs, Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium. Beat on medium about 30 seconds or until fully combined
  • Scrape down the sides of the bowl. Add milk and vanilla. Beat on medium about 30 seconds or until fully combined
  • Scrape down the sides of the bowl again. Scoop the batter 1/4 cup at a time into the prepared muffin cups. Use a knife and smooth out the tops of the muffins
  • Bake 25-30 minutes or until golden and a tester comes out clean. They will be soft but will firm up they cool
  • Once they have firmed up remove from the oven and allow to cool in the pan about 15 minutes or until the muffins have firmed up enough to transfer to a wire rack. Transfer to a wire rack and allow to cool completely before putting on the glaze

Coffee Glaze

  • In a small bowl combine the instant espresso and the hot water. Use a fork and stir until smooth. Pour into a medium mixing bowl
  • Add Swerve, milk, vanilla and salt. Whisk until fully combined. If the glaze is thick add more milk 1/2 tsp at a time until the glaze is thick but able to drip off a spoon (I used about 2 more teaspoons of milk)
  • Place cooled muffins onto a piece of parchment paper. Use a spoon and spread the desired amount of glaze over each muffin. Let sit a few minutes to let the glaze dry before serving. Store in an airtight container at room temperature for up to 3 days

Notes

This recipe yields about 9 muffins
1 glazed muffin contains about 5 net carbs