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Coconut Flour Chocolate Muffins
5
from
10
votes
Moist and rich Coconut Flour Chocolate Muffins make a decadent breakfast treat or snack that is gluten free and paleo friendly!
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Prep Time
10
minutes
mins
Cook Time
14
minutes
mins
Total Time
24
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
muffins
Calories
222
kcal
Ingredients
½
1x
2x
3x
½
cup
coconut flour
¼
cup
tapioca flour
*
1
teaspoon
baking soda
½
teaspoon
salt
¼
cup
cocoa powder
4
eggs
½
cup
coconut oil
melted
½
cup
maple syrup
**
2
teaspoon
vanilla extract
1-2
tablespoon
coconut milk
if needed
½
cup
dark chocolate chips
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Instructions
Preheat the oven to 375° F. Grease or line a muffin pan.
In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt, and cocoa powder.
In another bowl, whisk together the wet ingredients (eggs, coconut oil, maple syrup, and vanilla extract) until smooth and combined.
Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can blend all ingredients in a food processor or blender.)
If the batter seems dry, stir in 1-2 tablespoons of coconut milk.
Divide batter into 12 muffin cavities. Top each with chocolate chips. Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
Notes
*replace with almond flour to make low carb chocolate muffins
**use
sugar-free monk fruit syrup
for the low carb version
Nutrition
Nutrition Facts
Coconut Flour Chocolate Muffins
Amount per Serving
Calories
222
% Daily Value*
Fat
15.3
g
24
%
Cholesterol
62.2
mg
21
%
Sodium
234
mg
10
%
Carbohydrates
18.5
g
6
%
Fiber
3
g
12
%
Sugar
9.9
g
11
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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