It is finally football season! I am doing a little photo editing while I am watching the Beavers play football! GOOOOOO BEAVERS!!!!! Anyways, back to baking…
In honor of my “G-Free” friend Alice visiting Oregon and for all those other gluten-free eaters out there, this recipe is dedicated to you! These coconut flour muffins are dense, moist and delicious- exactly what you want in a chocolate chip muffin! Although this recipe contains lots coconut ingredients, the coconut flavor is not overpowering so even a picky eater will enjoy these muffins. Baking with coconut flour can be tricky because it soaks up so much moisture. Coconut flour recipes require liquid sweetener, lots of eggs and a little love. They bake for approximately the same time but be aware- they are a bit softer than wheat muffins. This is a deliciously sweet muffin that could almost be considered a cupcake, I bet if you topped it with frosting no one would question it! Check out the recipe below, enjoy and let me know what you think!
- 1 cup coconut flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons cocoa powder
- 1/2 cup honey
- 8 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup melted coconut oil
- 1 & 1/3 cup almond or coconut milk
- 4 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 1/2- 3/4 cup semi-sweet chocolate chips
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 1. Preheat oven to 350° F. Insert muffin papers into muffin baking pan or light spray pan with oil.
- 2. In a medium bowl, combine coconut flour, baking soda, salt and cocoa powder. Mix well and set aside.
- 3. In a large bowl add eggs and whisk together for approximately 30-60 seconds. Then add vanilla extract and mix well. Add milk, granulated sugar and vinegar; whisk together until well combined.
- 4. Add the dry ingredients into the wet ingredients and mix well with a wooden spoon or whisk. Add chocolate chips and stir in until just combined. Fill each muffin cup approximately 2/3 full. Sprinkle muffins with a pinch of shredded coconut.
- 5. Bake small muffins for 11-13 minutes and regular-sized muffins for 16-18 minutes until they are firm to touch and a toothpick inserted in the middle comes out clean.
- 6. Remove from oven and let sit for 3 minutes. Then remove muffins with a small butter knife and place on cooling rack. Serve warm or room temperature.
- 7. Enjoy!
Baked by Michelle for MoreChocolate.net
Recipe adapted from: Healthy Eats Real.