These coconut SunButter muffins are moist, lightly spiced, and surprisingly light for a vegan keto muffin made without added oil. For the “no oil” people out there, this one is for you! This was my first attempt at developing an oil-free muffin, and I was genuinely pleased with how well they turned out. Making good vegan keto muffins can already be tricky, and every additional restriction makes getting the texture right that much harder. Here, sunflower seed butter and coconut milk provide richness and moisture, while coconut flour, shredded coconut, golden flaxseed meal, and protein powder form the base of the muffins without making them overly dense.

I use pure monk fruit powder for sweetness rather than allulose or a sugar alcohol, although that choice was driven more by how the recipe works than by an attempt to avoid those sweeteners. Before allulose became readily available, pure monk fruit was what I used for most of my keto baking, and I’ve found that it’s still much easier to work with in cake and Muffin Recipes. It can be expensive and isn’t available everywhere, but such a tiny amount is needed that a small container lasts me a very long time. I’ve only tested these muffins with the products I normally use, so substitutions, particularly different protein powders and sweeteners, may affect the results. I’ve included some possible alternatives in the notes, including ideas based on the muffin recipe in my second book.

Vegan keto baking can be particularly finicky, so I strongly recommend weighing the ingredients using the gram measurements provided rather than relying on volume measurements. Make sure the sunflower seed butter and canned coconut milk are thoroughly blended before measuring them, and use plant-based milk at room temperature. If you use paper muffin liners, good-quality parchment liners also make a noticeable difference to how cleanly the muffins release from the liners. You can see the ones I use in the equipment section below.