Ingredients:

  • 1/2 cup (60g) Coconut Flour, sifted
  • 1/4 cup (50g) Granulated Sweetener (or desired low-carb alternative)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 5 Large Eggs, room temperature
  • 1/4 cup (60ml) Unsalted Butter, melted and slightly cooled, or Neutral Oil
  • 1/4 cup (60ml) Full-Fat Coconut Milk (canned)
  • 1 Tbsp Vanilla Extract
  • Zest of 1 Lemon (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line the 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the sifted coconut flour, sweetener, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the five room-temperature eggs thoroughly until they are light and foamy (about 30 seconds).
  4. Add the melted butter (or oil), coconut milk, and vanilla extract to the eggs. Whisk until fully combined and slightly emulsified. Add the lemon zest, if using.
  5. Gradually add the dry mixture into the wet ingredients. Use a spatula to gently fold until just combined. Do not overmix.
  6. Let the batter rest at room temperature for 5–7 minutes. This crucial step allows the coconut flour to fully absorb the liquid, ensuring a light texture as the batter thickens considerably.
  7. Divide the thickened batter evenly among the 12 prepared muffin liners, filling each about 3/4 full.
  8. Bake for 20–22 minutes, or until the tops are golden brown and a skewer inserted into the centre of a muffin comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before serving.