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Coconut Breakfast Muffins

Pair this muffin with some nuts or avocado and a handful of veggies and you've got a great breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Tara Postnikoff


  • 1/2 cup coconut flour
  • 1/2 cup coconut oil
  • 5 eggs
  • 1/3 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • 1 cup juice pulp (optional)
  • 1/4 cup hemp hearts
  • 1/4 cup pumpkin seeds
  • 1/4 cup coconut flakes


  1. Pre heat oven to 350F
  2. Mix dry ingredients together in one bowl (Coconut flour, sea salt, baking soda).
  3. Melt coconut oil, let sit to cool a bit.
  4. Beat 5 eggs together, add vanilla and stir in coconut oil.
  5. Slowly stir in dry ingredients into wet ingredients and let coconut flour absorb all the moisture.
  6. Add in 1 cup of beet pulp or other veggie pulp (optional) and help hearts
  7. Add to muffin tin
  8. Top with pumpkin seeds and coconut flakes
  9. Top with a pink of Himalayan salt
  10. Bake for 25 mins and let cool before eating.

Recipe Notes

Nutrition info:
Calories: 106
Carbs: 9g (6g Net)
Fat: 6g
Protein: 5g