Coconut Muffins

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes, Snacks6 Comments


Just because I’m always looking for ways to use one of my favorite ingredients – coconut.  These delicious coconut muffins could pass as a cupcake. Light, delicious and pack a protein punch. What’s even better is that they’re only 87 calories each!

Super quick to make, then in the oven they go.  15-17 minutes later you have these gorgeous coconut muffins!  I did mine in these cute silicone muffin cups, but you can easily just spray your muffin tin, or use paper liners.

Since they’re coconut muffins, you may have expected to see coconut flour in these, but nope, I used unsweetened coconut and oat flour. I’ve worked with coconut flour numerous times and I’m not a fan of the texture. Even when the amount of liquid is right, I find it comes out heavy and wet-tasting, if that makes sense. But I’m still going to keep at it, as I haven’t given up on it yet.


Muffins can be tough when you add protein, as whey protein in baked goods has a tendency to really dry it out.  So to avoid that, I used whole eggs and coconut oil. Both great fats to include in your diet, and when added to these muffins make them moist and delicious!


In trying to keep these low calorie, I didn’t add any icing. But if you’re looking for a perfect coconut cupcake recipe, these would be great with some coconut or vanilla flavored buttercream on top. Just sayin’


My 1 year old is clearly a coconut fan like her mother, so if you’re kids are fans of coconut, there’s a good chance they’ll really like these.  Since they’re nut-free, they’d also make a great addition to their lunch box if they can’t take nut products to school.

Coconut Muffins
Prep time
Cook time
Total time
These Coconut Muffins are gluten-free, taste like cupcakes and have a boost of protein. If you're a coconut fan, you'll love these!
Recipe type: Snack
Cuisine: American
Yield: 16
  • 2 eggs
  • 3 Tbsp coconut oil, melted
  • 10 packets stevia (or ½ cup your choice of granulated sweetener)
  • 1 tsp vanilla
  • 2 tsp coconut extract (if you don't have, can omit)
  • ⅔ cup greek yogurt
  • ¼ cup unsweetened applesauce
  • 1 cup oat flour
  • ½ cup whey protein, vanilla (if not using, add extra ½ cup oat flour)
  • ⅓ cup unsweetened coconut (plus a couple Tbsp more for topping)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  1. Preheat your oven to 350 degrees F.
  2. In a stand mixer/blender/large bowl, add all the wet ingredients plus stevia (egg, vanilla, coconut extract, greek yogurt, applesauce, stevia) and mix or blend until combined.
  3. Add in the dry ingredients except coconut (oat flour, whey protein, baking powder, baking soda, salt). Blend or mix together.
  4. Lastly, fold in coconut.
  5. Pour into sprayed muffin tin (or silicone liners - no need for oil), about ⅔ full, and sprinkle a bit of additional coconut on each one.
  6. Bake for 15-17 minutes or until just done and golden around the edges.
  7. Keep stored in a sealed container in the fridge. Best eaten warm, so you can microwave each muffin for 15 seconds to make them taste fresh out of the oven again.
Serving size: 1 muffin Calories: 87 Fat: 5 g Saturated fat: 3.5 g Carbs: 6.6 g Sugar: 2 g Sodium: 133 mg Fiber: 1 g Protein: 5 g