Exclusive Gluten Free Muffin Recipe From The Book “Cooking With Coconut Flour”


The following honey muffin recipe is a sample gluten-free muffin recipe taken from my book “Cooking with Coconut Flour.”

  • All of the recipes in “Cooking with Coconut Flour” are totally wheat free, and only use coconut flour.
  • No other flours are needed for any of the recipes in my book.
  • Gluten free recipes include breads, muffins, cakes, cookies, crackers, pies, and even main dishes like chicken pot pie and chicken and dumpling stew.

Overview of The Gluten Free Honey Muffin Exclusive Sample Recipe:

This gluten free honey muffin recipe produces a texture and a taste that is just as good as any muffin made with white wheat flour.

The advantage of this muffin recipe is it contains no wheat or gluten, it is high in fiber and is relatively low in digestible carbohydrate.
While this muffin recipe does contains some honey, it is much lower in carbohydrate than ordinary muffins. This recipe makes 6 muffins but only uses 1/4 cup of coconut flour. This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

Ingredients For The Gluten Free, Coconut Honey Muffins:

  • 3 eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons coconut milk or whole milk
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • 1/4 cup sifted coconut flour
  • 1/4 teaspoon baking powder


  • Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
  • Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
  • Pour batter into greased muffin cups.
  • Bake at 400 degrees F (205 C) for 15 minutes.
  • Makes 6 muffins, but only uses 1/4 cup of coconut flour.

    Enjoy a printable version of this recipe!

Note: You can buy coconut flour on-line for less, or from many health food stores.

About The Author:

Bruce Fife, ND is a certified nutritionist and naturopathic physician. He is he author 20 books including “Cooking with Coconut Flour” and “Coconut Cures” and serves as the director of the Coconut Research Center, www.coconutresearchcenter.org.
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  1. Amanda says:

    Can this recipe be doubled without messing it up? I hope so because this sounds delicious. I make chocolate cupcakes with coconut flour and they are fantastic.

    • Great question.

      Yes the recipe can be doubled and I often do. Sometimes I triple the recipes in this book.

      I really like this cookbook, but I find that the portions are very small. I think it was written this way because eggs (protein) is used to bind the coconut flour together and doubling the portions makes you feel like you are using too many eggs. (At least I had that reaction)

      In answer to your question. generally in baking the challenge you have with doubling a recipe is how it is cooked. Because of baking soda and powder, baked goods need to be cooked right away. If you have two ovens this isn’t a problem. Some people use convection functions and are able to cook two pans in the same oven on different racks with no problem. (This makes the air circulate evenly throughout the oven.)

      However, if you have one oven, putting two pans on two difference shelves can totally change how they bake the results that you get. I do not recommend.

      TIP: Try and get baking pans that are small enough that you can put two of them on the same shelf if you don’t have a convection function. Otherwise, I recommend only preparing what you are able to bake.

      Hope this helps!