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Home » Grain-Free

Cinnamon Bun Muffins {coconut flour}

Aug 4, 2011 · 233 Comments

Cinnamon Bun Muffins coconut flour overhead image

Since I often experiment using almond and coconut flour in baked goods, it seems only fitting that I make cinnamon bun muffins using coconut flour, as an alternative to my earlier gluten-free cinnamon bun muffin recipe using almond flour. Both are great gluten-free flours, and impart different texture and flavor. And there are pros and cons to using each kind of flour, but in the end, it comes down to taste and your body.

Big confession here: I prefer muffins made with almond flour, but I'll let you be the judge. I generally prefer the texture of almond flour baked goods, but sometimes coconut flour knocks one out of the ballpark for me. And one differentiator for each side of the fence: almond flour costs more, but coconut flour uses more eggs. So if you love what coconut flour offers you, can't or don't eat almonds, or enjoy baking with coconut flour, this recipe is for you.

One thing I will note that I do a bit differently here than in the recipe using almond flour - I don't put the topping in the center of the muffin. I found it wasn't necessary to do because the topping spread well through the batter when placing it on top. But, it's up to you. Also, you could lower the amount of sweetener a bit - maybe to ⅓ of a cup and it will still taste good, but not as sweet.

I'm a huge fan of using maple syrup in baked goods, but if you don't or can't have maple syrup, use honey. I haven't tried other sweeteners, but if you do, please share it with us. I love to hear what others do with my recipes! Cooking and baking is a creative process, so don't hesitate to play with the recipe, or modify it to your taste or needs.

Cinnamon bun muffin lineup

toothpick in muffin to spread topping

As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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5 from 3 votes

Cinnamon Bun Muffins {coconut flour}

Update 12/13/13: I've reduced the amount of honey or maple syrup from ½ cup to ⅓ cup with great success. If you're experiencing an "eggy" texture, I suggest using ⅓ cup of sweetener, or add a bit more coconut flour (up to 1 tablespoon more).
I also updated the technique for dispersing the topping throughout the muffin.
To make this dairy-free, use dairy-free yogurt or milk, and for SCD use honey.
Servings: 8 muffins
Calories: 208kcal

Ingredients

Muffin

  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • ⅓ cup coconut milk, yogurt, or other dairy-free milk
  • ½ cup honey or maple syrup

Cinnamon topping

  • 2 tablespoons ground cinnamon
  • 4 tablespoons honey or maple syrup
  • 2 tablespoons unsalted butter, melted (or ghee or coconut oil)
  • ¼ cup chopped walnuts (optional)
US Customary - Metric

Instructions

Muffin

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  • Prepare a baking pan with muffin liners.
  • For the muffins, combine coconut flour, baking soda, and salt and blend well.
  • Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
  • Fill muffin liners about ¼ of the way with batter.
  • Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, about ¾ of the way filled.
  • Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
  • Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.

Topping

  • Combine all the ingredients in a bowl and whisk until well-blended.

Nutrition

Calories: 208kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 182mg | Potassium: 76mg | Fiber: 4g | Sugar: 27g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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    Recipe Rating




  1. Diane Romano says

    March 14, 2022 at 2:03 pm

    I prefer almond flour recipes and have your af version. However I also find recipes combining almond and coconut flours make a great product, and reduce the fat in the recipe. Can you suggest how I might do a combo recipe?

    Reply
    • Erica says

      March 14, 2022 at 9:00 pm

      Yes, I agree! Here is the recipe for cinnamon bun muffins that uses both almond and coconut flour (or search for it): https://comfybelly.com/2013/12/cinnamon-bun-muffins-using-almond-coconut-flour/

      Reply
  2. Rebeka says

    September 24, 2020 at 11:05 am

    any tips for adding some vanilla protein powder to this recipe?

    Reply
    • Erica says

      September 25, 2020 at 10:00 am

      Haven't tried it yet, but maybe try a tablespoon to start and go from there.

      Reply
      • Lauren says

        July 05, 2021 at 5:37 pm

        5 stars
        Hi Erica, this has been a wonderful recipe and sweet treat for me to have as I am supposed to stick to a grain-free for a few months 🙂 Just was wondering is the nutrition information for the muffin batch as a whole, or per muffin?

        Reply
        • Erica says

          July 06, 2021 at 8:48 am

          It's per muffin. Thank you!

          Reply
  3. Porchy says

    September 24, 2020 at 6:22 am

    Thank you for the recipe, looking forward to trying it. But I would like to try it with Monk Fruit? The monk fruit I have is Buddha Fruit brand. It requires 1 scoop to replace 1 tsp of sugar, the scoop equals 1/32 tsp. Do you have any suggestions on how I could use this monk fruit to replace the honey/maple syrup?
    Thank you,
    Porchy

    Reply
    • Erica says

      September 26, 2020 at 11:44 pm

      I'm not an expert on Monk Fruit brands, but in general you can replace the moisture from honey or maple syrup by using the equivalent amount of water or milk. I also explain how to use Monk Fruit when baking in my Keto book. For this recipe, you can also use sugar-free maple syrup or an equivalent syrup made with Monk Fruit. I haven't tested it though.

      Reply
      • Porchy says

        October 01, 2020 at 5:04 pm

        Thank you for the moisture replacement suggestion, I will give it a try soon and let you know how it went.
        The monk fruit brand I mentioned is just monk fruit, nothing else, it’s very good!
        Thanks again,
        Porchy

        Reply
        • Erica says

          October 01, 2020 at 7:44 pm

          Got it! Yes, would love to know how it turns out. 🙂

          Reply
  4. A in Charleston, SC says

    May 20, 2020 at 8:51 am

    Idea! Since i didnt realize we were out of cinnamon, I substituted unsweetened, basic cocoa powder. Luckily, these came out looking & tasting great. House smells beautiful now haha & my kiddo is calling these Chocolate-Swirly Yums. They were a hit!

    Reply
    • Erica says

      May 20, 2020 at 8:58 am

      Serendipity leads to genius! Thank you for sharing this. I must try 🙂

      Reply
  5. Leanne says

    May 05, 2020 at 6:55 am

    5 stars
    Made these today with 1/2 honey and 1/2 maple syrup
    They were delicious and I will certainly be making these again. Thanks for the great recipe

    Reply
    • Erica says

      May 05, 2020 at 9:20 am

      Great to hear! Thanks!

      Reply
  6. Gretchen Robison says

    April 11, 2020 at 8:32 am

    5 stars
    Turned out great thank you!!!

    Reply
    • Erica says

      April 11, 2020 at 11:27 am

      Yay! Great to hear. Thx!

      Reply
  7. Logan says

    November 07, 2018 at 7:37 am

    I made these last night the batter was very liquidy is that normal? Also the cinnamon topping setteled at the bottom for some reason. I used coconut oil but made sure I melted it before mixing and adding to batter.
    Thanks!

    Reply
    • Erica says

      November 07, 2018 at 9:31 pm

      It is a bit thinner than most batters. That said, it sounds like it was too thin. Confirm that you used the correct measurements and then maybe reduce the amount of coconut oil or add a bit more coconut flour.

      Reply
  8. Maria says

    November 30, 2017 at 12:09 pm

    The best coconut flour muffin i've EVER had. I am not usually a fan of coconut flour. These are absolutely scrumptious. I ate the entire batch in like 3 days.

    Reply
    • Erica says

      November 30, 2017 at 9:34 pm

      Awesome! thanks 🙂

      Reply
  9. Amy Caldwell says

    August 14, 2017 at 4:53 pm

    I have made these muffins a bunch of times. They are excellent, the only thing I would change is to double the recipe for 12 muffins. Otherwise you end up with 12 half muffins.

    Reply
  10. Miss Diane says

    April 27, 2017 at 10:06 am

    I made these muffins and they are very good, although they have a wetty texture that I don't like, they are very sticky on our fingers. Can you tell me what I did wrong? My husband has always been a cinnamon bun fan and he did not have any since 1985, the year he was diagnosed with celiac desease. I must admit he loved these muffins.

    Reply
    • Erica says

      April 28, 2017 at 8:31 am

      Coconut flour is a bit tricky. It sounds like it might have too much honey or sweetener, since it's sticky. This recipe is so full-proof though that I would check your measurements again and trying adding another tablespoon of coconut flour if you don't want to reduce the sweetener. It sounds too wet.

      Reply
  11. Jiselle says

    April 26, 2017 at 6:38 pm

    Absolutely love this recipe! This is the best coconut flour muffin recipe for me. The texture seems just like a regular bread and there is no eggy taste! Every coconut flour muffin recipe I've tried tastes like egg so I am super excited for this!!

    Reply
    • Erica says

      April 28, 2017 at 8:31 am

      Thanks!

      Reply
  12. Natalie Priester says

    January 16, 2017 at 6:07 pm

    These were fun and yummy! I used maple syrup, pecans, and coconut oil. Next time, I am going to try butter. Thank you!

    Reply
    • Erica says

      January 16, 2017 at 9:28 pm

      you're welcome!

      Reply
  13. Mary says

    January 08, 2017 at 5:37 pm

    I tried this recipe with egg replacer—I used 4 flax eggs (1T ground flax seed + 2.5 T water = 1 egg). It didn't work very well for me, unfortunately...I would stick with real eggs next time. There was barely enough batter to fill 9 muffin tins, and they turned out a bit mushy, without a "bready" texture.

    Reply
    • Erica says

      January 08, 2017 at 6:52 pm

      Yes, I'm not surprised. I wouldn't use flaxseed with a recipe requiring more than 1 or 2 eggs. You could try splitting the recipe in half.

      Reply
  14. Michelle says

    October 31, 2016 at 6:07 pm

    I only just found your recipe, I soo much prefer using coconut flour to any nut flours. This recipe is amazing, love the texture. I have decided to us these as a base recipe for my coconut muffins and just keep adding different ingredients to the mix. So far everyone loves all of the ones that I have tried.
    Thanks for a great recipe.

    Reply
    • Erica says

      November 01, 2016 at 8:32 am

      Welcome. There's lots to love around here 😉

      Reply
  15. Sandra says

    July 07, 2016 at 5:33 am

    These muffins are delicious! I made them last night and will be enjoying them again and again.

    Reply
    • Erica says

      July 09, 2016 at 9:56 pm

      always good to hear!

      Reply
  16. Aurora says

    June 06, 2016 at 7:15 am

    Thank God I tried this recipe!!! My husband is diabetic and I can't make him ANYTHING that he likes. Thought I'd give them a try using all natural non processed honey. They turned out fantastic and you would never know they're made with coconut flour or with no white sugar. These are delicious!! I did cut back the honey like you suggested and they are perfection! Thank you for sharing this wonderful recipe!!

    Reply
    • Erica says

      June 11, 2016 at 8:00 am

      Good to hear! Cheers.

      Reply
  17. Noi says

    April 15, 2016 at 9:07 am

    Wow!! These muffins are delicious and the cinnamon filling is to die for!
    I was hesitant to use coconut flour since it is dry but these exceed my expectations. Now I'm making a 2nd batch

    Reply
    • Erica says

      April 17, 2016 at 6:48 pm

      thanks 🙂

      Reply
  18. Mai says

    April 14, 2016 at 12:05 pm

    It's awesome! Thank you so much. I made it twice now in a little oven. I made them into a loaf for 32 mins and cut down maple syrup to a bit less than 1/3 cup and only 3 tbsp for the topping . I love them. Thanks! 😉

    Reply
    • Erica says

      April 14, 2016 at 9:27 pm

      Yes, you can reduce the syrup and still end up with tons of flavor thanks to the cinnamon!

      Reply
  19. Rebecca says

    March 22, 2016 at 10:08 pm

    I just made these and they're amazing!! Thanks for the recipe!

    Reply
    • Erica says

      March 30, 2016 at 8:21 am

      Thanks!

      Reply
  20. Kristi says

    March 19, 2016 at 9:30 am

    You really nailed it with these! Every time I make something with only coconut flour I'm the only one who will eat them because of that texture! So, I only made one batch. I could have tripled it! We do have eight children, but they were that good! I used raw milk and pecans for the cinnamon mixture. Love that they are sugar-free!

    Reply
    • Erica says

      March 30, 2016 at 8:22 am

      Cool! thanks!

      Reply
  21. Adele M says

    March 15, 2016 at 12:19 pm

    I used Yacon Syrup in place of the honey or maple syrup. They came out great!!

    Reply
  22. Amy L. says

    January 31, 2016 at 8:52 am

    1/4 cup of applesauce equals 1 egg

    Reply
  23. Alt Food Guy says

    January 30, 2016 at 5:16 pm

    These came out pretty amazing and I had no clue if they would turn out good or dud. But I was so happy when the came out tasting so sweet. Something I've really been missing since I started SCD.

    Reply
  24. Elenor says

    December 29, 2015 at 7:56 am

    Haven't tried these yet, will do so! Just had a "meta-reaction" as I read through comment after comment. (I'm old, I do that...) It's SO AMAZING that we-all can try out and report on a (what's looks to be fantastic) recipe -- and share what works and doesn't. How we've expanded or changed to suit or experimented to find what works for each of us and our families.

    God bless the Internet!!!

    Reply
  25. Karen says

    December 28, 2015 at 11:28 pm

    Can I get a count on how many muffins this recipe makes? It's helpful for those of us who move slow and have to prepare our cupcake liners/pans ahead. Thanks. I'm looking forward to trying this recipe!

    Reply
  26. Sarah says

    December 25, 2015 at 7:18 am

    Thank you so much for sharing this recipe! I just made it for the first time this morning for Christmas breakfast & it was delicious!!!! One of the best coconut flour/paleo recipes I have ever had!! 🙂

    Reply
  27. S says

    August 06, 2015 at 9:33 pm

    These are awesome! I used stevia in the muffins instead of the honey/maple syrup. Being gluten free makes it hard to find good dessert recipes. I will definitely make these again! Thanks for the recipe: )

    Reply
    • Erica says

      August 07, 2015 at 7:32 am

      Thanks, good to hear it's still a great recipe!

      Reply
  28. Jenn says

    April 19, 2015 at 6:31 pm

    Made these with my 2 year old this afternoon. We only had organic banana vanilla yogurt on hand and we subbed 2 whole eggs for flax eggs. They turned out fantastic - delicate, fluffy and moist.

    I wasn't sure how the banana flavor would work out but it added another dimension of flavor we all loved. We will definitely be making this again! Thank you.

    Reply
    • Erica says

      April 21, 2015 at 8:41 pm

      great to hear!

      Reply
  29. Susie says

    March 05, 2015 at 10:19 am

    These were sooooo good! Made the house smell amazing! Used canned coconut milk in place of the yogurt and maple syrup in place of the honey. Baked for 5 minutes longer and they were perfect! Thanks for the recipe>

    Reply
  30. Alyssa says

    February 20, 2015 at 7:38 am

    These are so yummy! Thank you for the recipe 🙂

    Reply
    • Erica says

      February 25, 2015 at 10:43 pm

      you're welcome!

      Reply
  31. letoya says

    January 25, 2015 at 1:32 pm

    How many are these supposed to make? I followed directions but the batter turned out pretty clumpy and only filled 9 muffin liners

    Reply
    • Erica says

      January 27, 2015 at 6:22 pm

      It is a clumpy batter. 8-10

      Reply
  32. Lisa says

    January 20, 2015 at 2:29 pm

    Delish! Thanks so much 🙂

    Reply
  33. vickie says

    January 19, 2015 at 11:36 am

    I followed the recipe exactly but not sure why my muffins did not rise at all? this is my first time using coconut flour, but i followed the recipe exactly? any advice?

    Reply
    • Erica says

      January 19, 2015 at 5:36 pm

      yes, check the freshness of your baking soda; also, did you use yogurt?

      Reply
  34. Mindy says

    December 31, 2014 at 7:36 am

    I am allergic to coconut so what can I use in place of the coconut four?

    Reply
    • Erica says

      January 01, 2015 at 9:38 am

      See the version of this recipe for almond flour (link in the beginning).

      Reply
  35. Heather says

    October 10, 2014 at 8:36 am

    Has anyone made this recipe as a cake instead of muffins? I don't have time at the moment to read through all the comments. If someone has done this and can advise about how long to bake that would be wonderful. I will be using a round cake pan and making this as my son's birthday cake tomorrow morning. I appreciate any advice. Heather

    Reply
  36. Emily Woodall says

    April 21, 2014 at 7:40 am

    These were just delicious!!! I am mom to 3 sweet kiddos. Our family tradition for the past couple of years is to have Immaculate Baking Company cinnamon rolls for Saturday morning breakfast. We typically do not eat many sweets or grains during the week, so this was always a special treat for us. Last week we found out my oldest daughter has a gluten allergy. I wanted to find a wheat-free, gluten-free version of our cinnamon roll tradition. These muffins were my first attempt and they were perfect!!! I think they taste better than the cinnamon rolls!!! I am thankful that our first of many hurdles in the gluten-free life has been cleared smoothly! I can't wait to try out more of your recipes! Thank you!

    Reply
    • Erica says

      April 21, 2014 at 5:47 pm

      so good to hear! thanks 🙂

      Reply
  37. Avril says

    March 26, 2014 at 2:26 pm

    Hi there, I was wondering if it's at all possible to bake muffins with coconut flour without eggs? I use 1 tbsp chia seeds to 3 tbsp water. I tried it with a different recipe and it didn't hold together. Any suggestions would be great! If really like to try this recipe too!

    Reply
    • Erica says

      March 26, 2014 at 2:36 pm

      I haven't had great results replacing that many (4) eggs with chia or flaxseed. 1 or 2 eggs are usually ok, but not for this. Now if you want to pair down the recipe it might work, but I haven't tried it.

      Reply
  38. Chrystal says

    March 22, 2014 at 12:44 pm

    Wow! I just made these and they are amazing! I doubled the recipe because I knew they wouldn't last long.. good thing I did! lol! I used maple syrup in the topping and honey for the muffins. These are going on the 'gonna make again and again' list 🙂

    Reply
  39. Wen says

    February 22, 2014 at 4:29 pm

    OMG! I loved it! It turned out so well! I used an agave maple syrup blend vs 100% maple because that's what I had on hand. I also opted for no nuts, just as a personal preference for the first go at this. I also added topping on top and used a toothpick to swirl it around- it came out well and looked pretty too! I'll be sure to make these again! Love that this is Real Food. Nothing fake. And Gluten Free and Dairy Free. I used coconut oil and the coconut flour version. Right on! Thank you! ✌️

    Reply
  40. Lora says

    January 30, 2014 at 11:31 am

    I made a batch of these this morning. Followed the recipe exactly, except that I did not have honey, so I had to use Splenda. Nevertheless, these were delicious. Just a tiny bit dry, but it has been almost a month since I had anything even closely resembling a muffin, so I was overjoyed to put this in my mouth! The flavors were awesome. Thank you for the recipe. Next time, will try the honey.

    Reply
    • Erica says

      January 30, 2014 at 12:01 pm

      it was dry because you lost the liquid from the honey or maple syrup. you can try replacing the lost liquid with milk or water.

      Reply
  41. Karina says

    January 20, 2014 at 2:41 am

    Hi!
    I dont know why but mine came out sort of " jelly" inside. I followed recipe carefully. I would really appreciate any suggestions.
    Thank you!

    Reply
    • Erica says

      January 20, 2014 at 8:16 am

      not sure but are you in the US?

      Reply
      • Karina says

        January 25, 2014 at 6:28 am

        No, I'm in UK 🙂
        (come from Poland)

        Reply
        • Erica says

          January 25, 2014 at 8:47 am

          ok, I asked because the egg sizes differ in the UK, Europe and elsewhere. You may need to go down one egg, because the jelly-like texture could be too much egg. Or add about 1/2 tablespoon more of coconut flour.

          Reply
          • Karina says

            January 27, 2014 at 1:30 am

            Thank You very much! I will try again with 3 eggs only and, by the way, Your coconut flour banana bread is lovely, my toddler son adores it. 🙂

  42. Laura says

    January 02, 2014 at 9:06 am

    I never comment on recipes that I find but I felt the need to for this one and another. These are GREAT! I get so frustrated cooking with coconut flour and these were perfect. Thank you! I also (about every few days) cook your chocolate fluffy muffins...those are amazing too! I add sugar free chocolate chips to them.

    Thanks!

    Reply
    • Erica says

      January 02, 2014 at 9:15 am

      Thanks, Laura! what brand of choc. chips do you use, if you don't mind. Happy New Year!

      Reply
      • Laura says

        January 05, 2014 at 4:15 pm

        I use Hershey's sugar free chocolate chips or I also have added the Atkins chocolate candies I recently found. I don't have a gluten allergy nor do I try to eat paleo. I just am trying to make better eating choices and I LOVE baking so coconut flour has been a savior for me; I can bake sweet things and still be eating good 🙂 I sometimes also add some protein powder to my icing.
        I am about to go bake these again! They were AMAZING!

        Reply
  43. Kailani says

    December 13, 2013 at 10:03 pm

    Thank you for the updated version! I am also using more coconut flour and this is a nice complimentary flour to the almond flour. Being on the SCD diet- at times consuming too many nut flours can be problematic for me- but the coconut flour is actually a fruit ... not a nut- and we love that here in Hawaii. Mahalo!

    Reply
  44. Martha says

    December 11, 2013 at 7:50 am

    just made these... substituted more maple syrup for the honey in the toppings, substituted sour cream for the yogurt in the muffins. Absolutely the best muffin I have every had! Thank you, Thank you, Thank you!

    Reply
    • Erica says

      December 11, 2013 at 8:35 am

      sour cream is a great sub!

      Reply
  45. Milly says

    November 24, 2013 at 9:32 am

    Hi!

    I just made these using Greek yogurt. The batter was really thick, almost like a dough, is that right?
    I baked them for 25-30 minutes and they came out quite dense and not at all sponge-like. Have you got any idea what might have gone wrong? Maybe the Greek yogurt?

    It's a shame as the taste is lovely but the texture doesn't seem right..

    Any tips?

    Thanks! x

    Reply
    • Erica says

      November 24, 2013 at 9:38 am

      Sounds like the yogurt didn't provide enough moisture for the batter. You can either use greek yogurt and add milk or water to the batter, or use a regular yogurt or milk.

      Reply
      • Milly says

        November 24, 2013 at 9:54 am

        Thanks for your reply. I think I must have weighed something out incorrectly..
        I'm going to try again! x

        Reply
  46. Barbara Corbeil says

    November 06, 2013 at 8:04 pm

    Thank you so much! I just made your banana cake with coconut flour recipe. It is so moist and delicious. Now I want to make the cinnamon muffins. I've recently started eating kefir daily instead of yoguert. Can I substitute the yogurt with kefir? I'm glad I found your site, Cheers to you.

    Reply
    • Erica says

      November 06, 2013 at 8:14 pm

      Thanks. Yes, I think Kefir will work well!

      Reply
  47. Katie says

    October 19, 2013 at 7:38 pm

    I just started SCD for Colitis and I have been trying to satisfy my huge sweet tooth - this did the trick! I couldn't find my muffin pan so I used a loaf pan and had to cook it much longer, but it still tasted great. My 3 year old asked if there was pepper in it because it was too spicy 🙂 so maybe next time I will cut back on the cinnamon and add more honey. Thank you! Just ordered your cookbook too!

    Reply
  48. crohn's mom says

    September 23, 2013 at 8:34 pm

    Just baked them with a few changes. I added 1/2 cup of almond flour for texture and removed one egg. I also added 1 tspn of vanilla extract (love this in most baked goods). They turned out moist and delicious. Can wait until my son tries it. I think it's going to be his new favorite!!!

    Reply
    • Erica says

      September 23, 2013 at 11:51 pm

      thanks for sharing your changes. 1/2 cup of af plus the coconut flour? Interesting. Yes to the vanilla - it always makes things better.

      Reply
  49. Allison says

    September 18, 2013 at 7:33 am

    Made these this morning using maple syrup (no honey) and coconut greek yogurt- yummy and moist!

    Reply
    • Erica says

      September 18, 2013 at 11:37 am

      great to hear!

      Reply
  50. Chela says

    August 24, 2013 at 3:23 pm

    I love these, kids gobbled them down, I used rice malt syrup in place of the honey, as we watch fructose consumption, loved them! Today I will make them into a bundt cake...looking forward to a nice cake to take for morning teas that I can eat!

    Reply
    • Erica says

      August 24, 2013 at 3:44 pm

      thanks for the sub info on rice syrup! good to know 🙂

      Reply
  51. Didi Gonzales says

    August 15, 2013 at 6:24 pm

    Just made these, and they are absolutely delicious! Made the chocolate chip muffins--they didn't last long at work--everyone loved them! Thank you for providing these recipes, I've purchased your book and am looking forward to sampling those recipes as well, as I am starting to see a significant improvement in my health. 🙂

    Reply
  52. Keith Da Costa says

    August 12, 2013 at 6:23 am

    I just found your website through a friend. I was wondering if you can do this with greek yogurt?

    Reply
    • Erica says

      August 12, 2013 at 8:32 am

      Yes, it will be great with Greek yogurt!

      Reply
  53. Valera says

    July 24, 2013 at 7:17 am

    I want to make these, but I'm going to use regular wheat flour, since I grind my own. Would I use the same amount of wheat flour as you use of coconut flour?

    Man, these look SO good. Too bad I'll have to share them with my family. 🙂

    Reply
    • Theresa says

      July 27, 2013 at 9:54 pm

      you can't sub wheat flour for coconut flour. Coconut flour is very 'thirsty' and requires a lot of liquid, which is why there are so many eggs. The batter will be too thin using any other kind of 'flour'. It would be best to use a different muffin recipe and then maybe use the topping from this one.

      Reply
  54. Sarah says

    June 13, 2013 at 10:37 am

    I added walnuts to the muffin as well as on top, organic coconut palm sugar instead of honey or maple syrup, added a scoop of vanilla Whey protein, and ground chia seeds....AHHHHHHHHHHMAZING!!!!

    Reply
  55. Lauren says

    May 26, 2013 at 3:06 pm

    So I just made these and they were awesome! I added 2 whole bananas to the batter and I used a zero calorie maple syrup as the sweetener. Worked out perfectly! Well almost..I filled the cups a little too high and the topping overflowed and burned on the bottom of the oven smoking out my house 🙂 but most importantly they didn't ruin the muffins! Yum. My modification made 24 mini muffins.

    Reply
  56. PCJAE says

    May 08, 2013 at 12:36 pm

    I so appreciate doing a search for a recipe and finding what I need. Thanks so much for sharing!

    Reply
  57. Maureen says

    May 06, 2013 at 7:43 am

    This is the first recipe I have made with coconut flour and it was delish! I did use a little brown sugar instead of honey in the cinnamon mixture, but otherwise made it as written. These are moist and sweet, thank you for posting such a great recipe, I look forward to trying more.

    Reply
  58. Sarah Mizrach says

    April 12, 2013 at 8:26 am

    Can´t wait to pull these out of the oven 😉 I made a few variations. I added raisins and chopped walnuts to the batter & a this slice of banana to the bottom of the muffin pan & one atop the muffins. I also added the cinnamon to the dry ingredients & left out the topping, hence the banana on top.. I will keep you updated & thank you for sharing.

    Reply
  59. Justin says

    April 11, 2013 at 5:41 pm

    I substituted a banana for the yogurt, because yogurt isnt Paleo....and let me tell you! It was so good. I baked them in a mini muffin pan...about 30 and they didn't last 5 min in our house. Thank you sooooo much

    Reply
    • Erica says

      April 11, 2013 at 5:43 pm

      ooh, love when folks share subs. Thanks! Double batch next time? 🙂

      Reply
  60. Sophia says

    March 16, 2013 at 6:47 am

    These are really good. The consistency of the muffin is great.

    Reply
  61. Sukhi says

    March 13, 2013 at 12:26 pm

    I wanted a sweet treat that wasn't too guilty since I've been sugar free for the last couple months... I halved the sweetener (maple syrup) and used butter instead of yogurt. The cinnamon topping OMG I licked the bowl clean! They are in the oven now, can't wait to try them out 🙂

    Reply
  62. Heather says

    March 02, 2013 at 8:02 pm

    I am not a huge fan of coconut flour but I am trying to cut down on the amount of almond flour I eat. I saw this recipe and knew I had to try it. Thank you!! The muffins were delicious. And, I like that you gave the basic muffin recipe and that you encourage us to vary it. Nice!

    Reply
  63. Mari says

    February 25, 2013 at 1:01 pm

    I love these cinnamon muffins. Yesterday I made these into almond muffins. Instead of adding the cinnamon topping, I added 1/2 teaspoon of almond extract to the muffin batter. They turned out to be pretty good!

    Reply
  64. Deb says

    February 12, 2013 at 7:08 pm

    I used WheyLow sweetner, usually I sub 1/2 of their white sugar type and 1/2 the brown sugar equivalent. Superb. Whey sugar is very good, and the effective carb is pretty low, 1 per tsp I think. So over a batch of using a cup, it is 32 carbs over the whole batch.

    Reply
  65. Heather says

    February 10, 2013 at 9:04 am

    Made these this morning for the family - I have to say they are pretty tasty BUT really sweet and all the cinnamon stuff sink the the bottom of the muffins. Next time, I'll cut the honey in 1/2 in the muffin and also cut the amount in the cinnamon stuff. I also wont swirl it in.

    Reply
    • Erica says

      February 10, 2013 at 10:13 am

      Yes, these might be a bit sweet for some. Also, if you're batter is warm you probably won't need to swirl the cinnamon mixture as much.

      Reply
  66. Ruthi says

    January 26, 2013 at 8:35 am

    I used 2 eggs and substituted 'ground flax' for 2 eggs (1 tablespoon ground flax to 3 tbsp warm water per egg). They turned out moist and light!

    Reply
    • Erica says

      January 26, 2013 at 9:39 am

      Great to know. I'm going to give flax a try as well soon.

      Reply
  67. Mari says

    September 24, 2012 at 11:34 am

    I baked these yesterday and they are absolutely amazing! Thank you so much! Your recipes are the best. I like these better than the ones with almond flour. I used butter instead of yogurt, and for the topping I used melted coconut oil. I also used a blender.

    Reply
    • Erica says

      September 28, 2012 at 7:17 pm

      Yum, good to know thanks!

      Reply
  68. Steven says

    September 01, 2012 at 7:35 am

    These were awesome! Mine came out light and fluffy. Thanks for the recipe.

    Reply
  69. Leslie Rhys says

    August 12, 2012 at 10:10 am

    I made these for my kids and husband this morning. They LOVED them! Great recipe.

    Reply
  70. laura says

    June 12, 2012 at 10:30 am

    These are amazing. I put some vanilla in the topping and an extra tablespoon of butter as well. Healthy replacement for my favorite very addictive cinnabons 🙂

    Reply
  71. la Cucina Di Kait says

    June 07, 2012 at 8:21 am

    I love this recipe, I am always looking for new recipes to try with my coconut flour this is perfect!

    Reply
  72. Summer says

    May 29, 2012 at 9:36 am

    GREAT site!!! I can't wait to try these muffins as I was just saying the other day, "I must find a cinnamon bun something!" I can't use any sweeteners but stevia and xylitol so I replace honey or maple syrup with the same or less measurement of xylitol and add a bit of hot water to it. Turns out great!

    Reply
    • Erica says

      May 29, 2012 at 2:12 pm

      Thanks. That's so good to know. There are readers who ask about stevia and other sugar-free sweeteners that I haven't tried.

      Reply
  73. Alejandra says

    May 22, 2012 at 6:07 pm

    Can someone help me??? Because im on a candida diet i substituted eggs for "flax eggs, honey for stevia..." and yoghurt for coconut milk,,,when i blended the batter was very thick so i had to add more coconut milk..the batter was still thick but not than much....they were in the oven for almost half an hour and the center ttasted kind of uncooked ,,,,i had to take them out because the top was getting very brown....what could have been wrong?? Thanks!!!

    Reply
  74. Mari says

    May 16, 2012 at 12:59 pm

    I would love to try this but I don't tolerate the yogurt very well. Can I substitute the yogurt for somethine else? Perhaps butter? Thank you
    Also, I tried your butter biscuits and they are amazing!

    Reply
    • Erica says

      May 16, 2012 at 1:12 pm

      I think you can. Someone in the comments (I believe) substituted butter for the yogurt.

      Reply
    • Heather says

      March 02, 2013 at 8:04 pm

      http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe Perhaps you could make coconut milk yogurt?

      Reply
  75. Elma Easling says

    May 01, 2012 at 11:43 am

    Wow! This is the first recipe I have tried using coconut flour and these are DELICIOUS! So easy to make too! I am so excited that I found this site!

    Reply
  76. Jenny Eggleston says

    April 30, 2012 at 6:38 am

    These turned out great, like sponge cake. To avoid dairy, I substituted soy yogurt and earth balance vegan butter.

    Can't wait to try with almond flour!

    Reply
    • Erica says

      April 30, 2012 at 7:37 am

      Thanks for sharing your subs (and I love your watercolors).

      Reply
  77. Desert Rose says

    April 29, 2012 at 10:19 am

    These were quite yummy! Thank you!

    However, since I went sugar free last fall, and rarely have anything sweet, I actually found the topping way too sweet for my taste now. Next time I will significantly reduce the amount of honey, or perhaps use maple syrup instead as it's not quite as sweet.

    Reply
    • Fay says

      April 11, 2014 at 12:40 pm

      Just made these today for my very picky GD and she did a thumbs up! Used honey in the coconut flour batter and maple syrup for topping...did cut cinnamon by half since she is a little "quirky abt cinnamon". For myself, two tbumbs up!

      Reply
  78. Em says

    April 02, 2012 at 6:03 am

    Thank you so much for an awesome recipe!! These were fantastic:) The kids and I really enjoyed them.

    Reply
  79. Sandi DeFalco says

    March 21, 2012 at 6:56 pm

    I'm not a fan of Yogurt, can I substitute with sour cream? I've done this in almond flour muffins with no problems.

    Reply
    • Erica says

      March 21, 2012 at 7:11 pm

      Yes, sour cream is a great sub for yogurt.

      Reply
  80. Pearl says

    March 10, 2012 at 7:34 pm

    These muffins are AMAZING! by far the best recipe I've tried, and I've tried tons of coconut flour muffin experiments. you are the best!!

    Reply
  81. Chris says

    March 01, 2012 at 9:08 am

    Sorry to say, they came out pretty awful. For starters, I'm not a huge coconut fan, so that doesn't help. But they didn't look anything like your picture either. They were very moist and dense. Maybe I can attribute that to my baking skills (or lack thereof) but I think I'll try baking them with almond flour instead. Two thumbs down from the kids too 🙁

    Reply
    • Erica says

      March 01, 2012 at 9:22 am

      Sorry it didn't work out. Not sure what happened. I find them to be lighter than the almond flour version. Not everyone likes the coconut flour in baked goods.

      Reply
  82. Mary C. says

    February 21, 2012 at 7:46 am

    Forgot to add:
    To replace the yogurt, I make "buttermilk" by using 1/3 cup coconut/almond milk and 1tsp apple cider vinegar (let sit for a little bit)

    Reply
    • Erica says

      February 21, 2012 at 12:15 pm

      Great sub! thanks for sharing this.

      Reply
  83. Mary C. says

    February 21, 2012 at 7:31 am

    Made this in a square pan, yielded 16 pieces. Yummy! Like coffee cake!

    Reply
  84. melanie says

    January 23, 2012 at 6:55 pm

    I just made a gf squash muffin (from the naturally knocked up lady) for the first time combining typical gluten free flours (rice and tapioca) WITH coconut flour AND almond flour. It was AWESOME. It made them taste more normal then other recipes that I've tried.

    The rule that I learned is you add an extra egg per ounce of coconut flour and you never sub more than 1/3 of the flour with coconut. I don't know any rules for almond flour.

    I'm wondering if you've experimented putting them together like that. I'm going to keep trying to modify recipes, but I'm hoping that I didn't get lucky because of the squash...

    Reply
    • Erica says

      February 07, 2012 at 6:52 pm

      I haven't, but this sounds great, and I agree that the ratios are the trick to getting the right texture. Good work and thanks for sharing this!

      Reply
  85. Tara says

    January 17, 2012 at 7:04 pm

    I love these muffins! I'm on the GAPS diet, so I substituted yogurt for butter and added pecans on top. They are so good!

    Reply
    • Erica says

      January 17, 2012 at 11:43 pm

      Great change-up of ingredients. Love pecans!

      Reply
  86. Krystal says

    January 15, 2012 at 10:38 pm

    Thank you!! I loved the flavor of these muffins! They didn't expand and grow to look like ur photos but I will try again and make sure the batter is smooth. I had to substitute the eggs with bananas since I can't have dairy and ran out of egg replacer...also used coconut milk instead of yogurt... I am new to using coconut flour and these kinds of ingredients to bake. 🙂 but it is a great recipe!

    Reply
  87. Krystal says

    January 15, 2012 at 7:05 pm

    I am baking these as we speak but I was unable to bake 12 muffins and only 9. I replaced the yogurt with coconut milk and mixed the batter but it wasn't smooth like cake batter. Was I supposed to make the batter smooth or chunky like most muffin batters?

    Thanks

    Reply
    • Erica says

      January 15, 2012 at 9:15 pm

      mostly smooth

      Reply
  88. Mollie Frances says

    January 14, 2012 at 9:51 am

    Wow these were amazing! I needed some inspiration this morning and made these- but I mixed coconut flour and blanched almond flour and made them dairy free with coconut oil and milk.

    I blogged about it here:
    http://www.thealmondflower.com/2012/01/dairy-free-cinnamon-swirl-muffins.html

    and linked back to your post.
    I loved the little bit of walnuts, they added a great texture!

    Mollie

    Reply
  89. Rebekah says

    January 14, 2012 at 6:08 am

    Tasty! I used 1/3 cup honey in the muffin batter and 2 tablespoons brown sugar in the topping. Thanks!

    Reply
  90. Patiences says

    December 21, 2011 at 8:21 am

    I am on a grain free diet, and I'm always on the look out for great tasting food (I get bored easily). This recipe is wonderful, and my little ones loved it! I didn't have yogurt, so I used coconut milk instead. I also used maple syrup instead of honey. Wonderful!

    Reply
  91. Maureen says

    October 27, 2011 at 2:52 pm

    Any suggestion for cutting out some eggs or at least the yolks?
    we are watching cholestrol and weight here in GF home.

    Reply
    • Erica says

      October 27, 2011 at 5:13 pm

      Have you tried egg replacements, like flax seed, and commercial products like Ener-G Egg Replacer? Here is a quick list, but remember that I haven't tried these:

      1/4 cup unsweetened applesauce = 1 egg
      1/2 a mashed banana = 1 egg
      1 tablespoon flax seed flour or meal mixed with 3 tablespoons warm water = 1 egg
      1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 tablespoons rice milk or water = 1 egg
      1 teaspoon baking soda + 1 teaspoon cider vinegar (or distilled white vinegar) = 1 egg

      These are from this site, which I love: http://www.cybelepascal.com/?page_id=99

      Reply
  92. Melissa wistrom says

    October 26, 2011 at 4:21 pm

    My son can not have dairy. I used coconut milk instead of yogurt and it was delicious. I also used spectrum vegetable shortening in place of butter.

    Reply
  93. Organic Health Coach says

    October 18, 2011 at 11:29 am

    I love these cinnamon muffins! I made them a couple of times already. First time, I thought the honey was too sweet. I also used a blender. The coconut flour gets so thick and it was hard to remove the batter in the blender. Second time, I used maple syrup but only 1/3 cup. And I didn't have any yogurt, so I substituted it for cottage cheese. Hand mixed it with a wire whisk as well. It turned out great! These muffins are so dense and filling! I can barely finish one without feeling stuffed. But its a good stuffed, not bloated as with other flour muffins. Thank you for this great gluten free recipe 🙂

    Reply
  94. Paul Stocker says

    October 06, 2011 at 1:51 pm

    Erica, these are great! Thanks for sharing. I couldn't find my muffin tins, so I used four mini loaf pans (3x6") and it worked great. Cheers!
    Paul Stocker, eatingSCD.com

    Reply
  95. Leslie says

    October 01, 2011 at 12:15 pm

    Just made these and all I have to say is AMAZING! They are SO delicious and SO satisfying! I have major, major yeast allergies that restrict my diet significantly, so when I find things I can eat I am ecstatic! Instead of the honey I used Plain Stevia, 1/2 tsp in the muffin batter and 1/4 tsp in the cinnamon mixture. YUM! Thank you Comfy Belly!! <3

    Reply
    • Karen Barlow says

      October 30, 2011 at 5:23 pm

      Oh, good! I have to use Stevia as well instead of honey. I was wondering how much to use. Thanks!

      www,goodbyefungus.blogspot.com

      Reply
  96. Chef Rachel Albert says

    September 23, 2011 at 1:11 pm

    You say that coconut butter will replace butter in the recipe above. Did you mean coconut oil? Coconut butter has a texture like almond butter. Have you used it in this recipe?

    Reply
    • Erica says

      September 23, 2011 at 2:41 pm

      ooh - thanks, I meant coconut oil. I haven't used coconut butter yet, but I am curious.

      Reply
      • Judie says

        December 04, 2013 at 7:34 pm

        Coconut Butter and Coconut Oil are the same thing. The oil is solid at room temperature like butter and when you heat it to 76 it liquefies into oil. I often use the solid coconut oil to spread on my scones instead of butter. Works great.

        Reply
        • Erica says

          December 04, 2013 at 11:41 pm

          Judie, coconut butter is different than coconut oil. The butter is a solid at a higher temperature than the oil.

          Reply
        • Kristyn says

          March 02, 2015 at 6:52 am

          Coconut butter is the meat of the coconut processed (ground up) until it is a buttery consistency. Like Almond butter, or peanut butter. Coconut oil is JUST THE OIL. Not the "meat".

          Reply
  97. gg says

    September 11, 2011 at 12:49 pm

    TOTALLY ADDICTIVE!!!

    Reply
  98. Sara says

    September 06, 2011 at 5:21 pm

    Could you substitute butter for the yogurt? I don't have any yogurt on hand now...

    Reply
    • Erica says

      September 07, 2011 at 6:08 pm

      not sure - but someone used coconut milk with success, if that helps.

      Reply
  99. Yadsia @ShopCookMake says

    August 24, 2011 at 8:54 am

    I have some Coconut Flour in the fridge. Will be trying this very soon!

    Reply
  100. Heather says

    August 22, 2011 at 2:37 am

    I tried these, but I used clabbered milk instead. They were fantastic!

    Reply
  101. Leila says

    August 21, 2011 at 7:09 am

    These were wonderful! I didn't have any yogurt so I subbed in coconut milk and they came out super moist and delicious. I also made this 7 minute frosting: http://www.comfytummy.com/2011/04/04/a-better-7-minute-frosting-scd-friendly/ (it's really just meringue) to put on top and it tasted great with the muffins!

    Reply
    • Erica says

      August 21, 2011 at 8:22 am

      Great idea with the meringue! Here's another meringue version on comfy belly: https://comfybelly.wpengine.com/2010/10/ghostly-meringues/

      Reply
  102. Lene says

    August 13, 2011 at 10:19 pm

    A big smile from Norway, and thanks for a great blog! Just discovered it, and i know i am gonna try a lot of what u offer 🙂

    Reply
  103. Chef Rachel Albert says

    August 13, 2011 at 8:38 am

    Which brand of coconut flour did you use? I have had inconsistent results baking w/different brands. When I weighed half cup portions of 4 brands, they each had a different weight. I blogged about this:
    http://www.thehealthycookingcoach.com/2011/05/baking-with-coconut-flour-part-3.html

    I followed your recipe to the T and it took 5 more minutes to test done w/a toothpick and they were still very wet/soft on the bottom. I plan to make the recipe again using a different brand. I'm still curious about which one you used.

    Reply
  104. Chef Rachel Albert says

    August 08, 2011 at 10:40 am

    OMG! These look fantastic. I can't wait to try them. I love baking w/coconut flour. I do some baking w/almond flour too.

    Thanks for the great pictures and recipes.

    Reply
    • Erica says

      August 09, 2011 at 7:35 pm

      You're welcome!

      Reply
  105. Sarah says

    August 06, 2011 at 5:47 pm

    DUDE THESE ARE RIDICULOUS! Just pulled them out of the oven! THANK YOU! : )

    Reply
  106. Michelle C. says

    August 05, 2011 at 1:22 pm

    I made the almond flour ones the night you posted them and they were fabulous! I can't wait to try this version. Thank you for such great recipes!

    Reply
  107. Pam Cotterman says

    August 05, 2011 at 11:20 am

    I was going to make these today, but my coconut flour just doesn't smell right. So I tossed it...shew, that's an expensive toss! How long can coconut flour keep and should it be kept in the fridge? Peace, Pam

    Reply
    • Erica says

      August 05, 2011 at 5:13 pm

      Not sure about the life of coconut flour, sorry. I just recently tossed a bag that smelled bad. Maybe storing it in the fridge would allow it to last longer.

      Reply
      • Amanda says

        September 03, 2011 at 9:10 am

        I keep my coconut flour in the fridge and I've never had to throw any away.

        I have these muffins in the oven right now and they smell so good! LOVE your recipes!

        Reply
        • DeeDee says

          July 28, 2013 at 10:39 am

          I always keep my coconut flour in the fridge, and have never thrown any away-same with my daughter in law.

          Reply
          • Kate says

            October 29, 2014 at 6:43 pm

            I make my own coconut flour...the pulp that remains after making coconut milk! I spread it thin on a silpat covered baking pan and dry it out in a warm (lowest setting) until crumbly. I run it through a coffee grinder in small amounts and throw it in the freezer. I can't get it as fine as white flour, but it seems to work well :).

            Deedee...I'm still learning on carb counts...it looks like the majority of the carbs comes from the syrup and/or honey, yes? I'll have to replace that, but these sound wonderful!

  108. Ann from Montana says

    August 04, 2011 at 12:25 pm

    only 1/2 cup of coconut flour? I know it absorbs a lot of liquid and there are 4 eggs vs 2 in the almond flour...Still seems a bit light on "dry" ?

    Reply
    • Vian says

      June 03, 2015 at 3:52 pm

      Most coconut flour based recipes use VERY little coconut flour and LOTS of liquid. Trust me, it's best. Coconut flour absorbs tons of liquid and you don't need much at all. I made these for breakfast this morning and they turned out great, though the cinnamon and butter mixture just kind of dissapeared into the batter, but still tasted wonderful.

      Reply
  109. Jill McNelly on Facebook says

    August 04, 2011 at 12:12 pm

    Making these today!!

    Reply
  110. Stacy Ethridge Smiley on Facebook says

    August 04, 2011 at 9:55 am

    So excited to make these

    Reply
  111. Kristin says

    August 04, 2011 at 9:38 am

    I swear sometimes it's like you read my mind! 😉 I was drooling over the cinnamon bun muffins with almond flour and wondering if I could make them with coconut instead! My son is allergic to tree nuts, so thank you, thank you for doing the work for me! As a side note, though, I do prefer muffins with almond flour too. But the coconut flour muffins are more cupcake-like, and he seems to like that! 🙂

    Reply
  112. Sue Jones Umberger on Facebook says

    August 04, 2011 at 9:30 am

    Think I will make these on Saturday morning for breakfast.

    Reply
  113. Libby Phillips on Facebook says

    August 04, 2011 at 9:28 am

    yum!

    Reply
  114. Pam Cotterman on Facebook says

    August 04, 2011 at 9:28 am

    I can't wait to try these... <3

    Reply
    • Gayle says

      March 05, 2013 at 5:55 am

      Would egg replacer work in this recipe? It looks wonderful!

      Reply
      • Erica says

        March 05, 2013 at 6:38 am

        sorry, I don't know.

        Reply
      • nat says

        October 09, 2013 at 7:33 pm

        Gayle, Have you tried with the egg replacer? Its so hard to find egg free gluten free baked good recipes.

        Reply
      • Wen says

        February 22, 2014 at 4:21 pm

        Instead of an egg replacer since the recipe cala for real food, I'd try applesauce. It works for most recipes. 🙂

        Reply
        • Wen says

          February 22, 2014 at 4:25 pm

          *calls (oops typo)

          Reply
          • Kolleen says

            July 19, 2015 at 7:23 am

            So Wen you can replace eggs with applesauce in recipes? What is the ratio? 1 egg = how much applesauce. I know applesauce keeps things moist but does it bind, that is the question.

          • Izzy says

            July 02, 2019 at 11:02 pm

            Usually 3 tablespoons applesauce for 1 egg

          • Erica says

            July 07, 2019 at 9:06 pm

            Thanks for adding the applesauce tip!

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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