Coconut Flour Chocolate Chip Muffins CoconutFlourChocolateChipMuffins15 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…
CoconutFlourChocolateChipMuffins28 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. CoconutFlourChocolateChipMuffins29Baking 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! CoconutFlourChocolateChipMuffins4 CoconutFlourChocolateChipMuffins6 CoconutFlourChocolateChipMuffins10 CoconutFlourChocolateChipMuffins12 CoconutFlourChocolateChipMuffins13

Coconut Flour Chocolate Chip Muffins
Delicious and moist Coconut Flour Chocolate Chip Muffins! Gluten-Free and Paleo! Recipe yields 50 mini muffins or 24 regular-sized muffins!
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
  1. 1 cup coconut flour
  2. 2 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 4 tablespoons cocoa powder
  5. 1/2 cup honey
  6. 8 large eggs
  7. 2 teaspoons vanilla extract
  8. 1/2 cup melted coconut oil
  9. 1 & 1/3 cup almond or coconut milk
  10. 4 tablespoons granulated sugar
  11. 1 teaspoon apple cider vinegar
  12. 1/2- 3/4 cup semi-sweet chocolate chips
  13. 1/4 cup shredded coconut (sweetened or unsweetened)
  1. 1. Preheat oven to 350° F. Insert muffin papers into muffin baking pan or light spray pan with oil.
  2. 2. In a medium bowl, combine coconut flour, baking soda, salt and cocoa powder. Mix well and set aside.
  3. 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. 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. 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. 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. 7. Enjoy!
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Baked by Michelle for
Recipe adapted from: Healthy Eats Real.

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