just a drop of simple sunshine


Coconut flour muffins

I’ll tell you right up front: this recipe borrows heavily from Elana Amsterdam’s Gluten Free Blueberry Muffins. Thing is, I link to it so often, with my variations, that I figured it’d be easier to just post how I make them. Thank you for creating these, Elana! I love them oh-so-much!

My husband LOVES muffins, & he especially loves them with strawberries. Personally, I love a good old-fashioned blueberry muffin, but I’m not picky. Sometimes I make these with my usual Sunday morning cook-a-thon, & they never seem to last long enough.

Coconut flour muffins

gluten-free, high fiber – makes eight muffins

What you need:

  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 eggs
  • 2 tablespoons honey
  • 1/3 cup butter, melted
  • 1 tablespoon vanilla
  • 1 cup fruit, thawed if frozen (blueberries, strawberries, peaches, blackberries – the possibilities are endless!)


How to do it:

  1. Melt butter
  2. Mix all ingredients, except fruit, together in a large bowl.
  3. Allow to rest for about five minutes.
  4. Stir in fruit.
  5. GREASE muffin pan or muffin liners with butter. Without it, the muffin sticks to the liners in a most unfortunate way.
  6. Pour batter into muffin pan/liners. Bake at 350° for 20-25 minutes, until a knife comes out clean.


Enjoy! Next time you have a staff meeting or other engagement that will include donuts, bagels, & the like, take these along. They’re quite divine with a nice cup of English Breakfast tea…